DOCTOR OF CHIROPRACTIC, DC
ACUPUNCTURE & HERBAL MEDICINE, LAc
CERTIFIED NUTRITION CONSULTANT, CNC
CERTIFIED TRADITIONAL NATUROPATHY, CTN

Dr. Wonson’s Kitchen: Kidney Beans

Most of what we eat and drink nowadays comes ready to sit on a shelf or hang out in your refrigerator for several months, if not years. I can’t argue that this isn’t convenient in many ways, but it’s definitely not how our bodies evolved to eat and drink. Food (the natural, untouched stuff that you find on the outer edges of the grocery store or in your local farmer’s market) isn’t meant to last forever. It breaks down, it changes flavors, and eventually it rots. This isn’t a bad thing- if time alone can “digest” food, then our bodies can, too.

However, the long-lasting foodstuffs lining the aisles of our grocery stores are full of added preservatives and artificial flavors that our bodies just aren’t able to process. Take sulfur, for example. Naturally-occurring sulfur is present in many foods, such as cabbage, onion, egg yolk and garlic, and has a drying effect on the system. This drying effect gives it antiinflammatory properties, which help the liver function as efficiently as possible. Man-made sulfites utilize this drying effect to prevent the growth of mold in packaged foods and beverages.

The problem is how these two substances interact with the body. Naturally-occurring sulfur compounds are broken down, utilized and then processed out of the system. Man-made sulfites, on the other hand, are unable to be processed as easily, so they build up in the body. When these harmful sulfites accumulate they can cause headaches, insomnia, and a wide variety of other symptoms. READ MORE

For previous entries, please visit the Blog.