The acids used during the process change the pH of the food making them acidic substances and irritant to the intestine. Food that used to be nutritious becomes toxic after being refined. It may be eaten, yet contain little to no nutritive value. Thus, one might differentiate between food and edibles: food is nutritious, edibles provide toxicity.

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Edibles are:

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White and brown sugar, white rice and flour::

their transformation into glucose requires a process of hydrolysis, which consumes water and energy. Usually, when we eat raw and fresh sugar cane or whole rice or flour we assimilate their nutrients. In the case of refined food we only assimilate empty carbohydrates. The imbalance produced by the transformation must be compensated by the body by taking minerals from its own reserves (bones, etc.). Thus, edibles are not only empty substances, but also thieves of nutrients.

They are toxic due to the fact that they attack the mucous membranes of the digestive system producing stomach hyper-acidity. The liver, spleen and kidneys start to be overworked which is an ideal prelude to diabetes.

Together with other substances, sugar can produce alcohol and oxalic and lactic acid in the intestines, which increase the level of internal toxemia and decrease vital energy, affecting the speed of healing from illness.

Because refined food changes the internal pH and creates a perfect environment for the reproduction of microorganisms.

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Alcohol:

derives from the degradation of sugars. Alcohol is not affected by digestion and enters directly into the bloodstream where it stays until eliminated.

Calories from alcohol are not useful for the organism nor for the creation of heat.

Alcoholism alters the nervous system and nutritive functions.

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Alkaloids: Coffee (caffeine), Tea (theine), Tobacco (nicotine), Cocoa (theobromine), Coca (cocaine):

They are harmful substances of a dual solubility, hydrophilic as well as lipophilic, which allows them to enter the nervous system, destroying the cell membrane.

They are poisonous to the nervous system, producing insomnia, as well as to the kidneys and liver.

They demineralize and acidify.

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Salt: 

the interior mechanisms such as lymph and blood, that supply human cells with water, are rich in NaCl but cells contain little salt and reject it systematically.

Salt irritates the cells, alters the hydration of the organism and the correct assimilation of food that requires water in order to be digested.

A long list of industrial products such as bread, sweets and cookies, dressings, juices and sauces, chocolates, soft drinks, snacks, etc. shows modification of their natural qualities, as well as stimulants and preservatives that block and irritate all systems.

Any industrial food is altered at some stage during its elaboration.

Modifications have effects on the organism that needs to balance every substance by taking minerals from its own reserves. Sometimes the reserves are not well equipped because of a demineralized diet.

Due to the nature of its information, this article presents a brief introduction and invitation to those who wish to know about the harmful effects of those substances.

Naturist and hygienist authors and doctors are already advising about the dangers of these mass products as responsible for the pandemics of obesity, diabetes and high blood pressure, and also other disorders associated with alteration of the system.

I suggest that if your decision is to keep introducing these substances into your organism you do not spend your time informing yourself about a product that you will use as a conscious weapon against yourself.

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Further information

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If you wish to learn how to get rid of them, here are some books where you can find more information:

• “Antídotos para la supervivencia” and “Los alimentos nutren, los comestibles matan” by Marc Ams

• “Sugar Blues” by William Dufty

• “Les clefs de la nutrition” by Désiré Mérien

• “Zucker-Zucker!” by Dr. M.O. Bruker

• Publications by doctor Catherine Kousmine