Government still recommends foods linked to serious disease as ‘healthy’.
Consumers sleepwalking into incurable disease - due to outdated nutrition advice.
A Melbourne food toxins expert has warned that the government-issued Australian Guide to Healthy Eating is driving millions of cases of cancers, diabetes, autoimmune disorders and mental illness - due to outdated information.
Deborah Manners, director of the Food Intolerance Institute of Australia says, ‘while many of us have realised we feel better on a gluten-free, dairy-free (GF DF) diet – few understand that these choices reduce our risk of chronic “forever” diseases. Why? Because being GF DF (being a Guff Duffer) dramatically cuts your ingestion of food toxins.’
Government advisories inform associated publications: school curricula, university courses and clinical practice – along with food manufacture, labelling and subsidies – all the way out to agriculture and which foods should be produced.’
Manners says the advice at www.eatforhealth.gov.au is familiar but old world – because consumers are exhorted to fill up on toxin-heavy cereals, bread, dairy products - and legumes like lentils, peanuts and chickpeas.
But she points out that this advice is at odds with the latest evidence on human disease. We now know that toxins carried by those choices inflict damage on the small intestine known as Leaky Gut – compromising its function. Then the toxins – along with pathogens flood into the bloodstream giving them access to any part of the body – where they silently foment serious illness.
So we have an absurd situation: while the government grapples with soaring healthcare costs – it continues to regale hapless consumers with nutrition advice that erodes their health and breeds disease.
Even with treatment disease gets worse
When I last saw him - Jim was a fifty something diabetic – and not a man of means. He was pushing a wheel chair but rested in it often. His front leg had been amputated years earlier, replaced by a prosthetic.
His other leg was showing signs of ulceration from the poor circulation typical of his advanced disease. In his shopping bag on the wheel chair there were low cost groceries: a loaf of white bread, two litres of milk and a packet of cheese slices.
In this fortunate country Jim has been able to access world class medical services. Yet twenty years of care leaves him worse than ever.
He is not alone. Three in four people Jim’s age suffer chronic incurable conditions – all following the advice to eat bread, cheese, milk, pasta, lentils and other toxin-laced options as staples. But the poisons get up to silent mischief in the human body – shredding intestinal tissue, disrupting organ function, eroding nutrient levels, depositing plaques and worse.
In general most of us understand that poisons make us sick. And now a study by the Florey Institute has confirmed that BPA (bisphenol A), a poison used widely in food packaging contributes to some forms of autism. Sadly most of us are already contaminated.
We also know that cigarette smoke breeds cancers of the lung, throat and mouth. You don’t even need to be a smoker to be affected. Other ingestible disease-inducing poisons include thalidomide, PFOAs from original non-stick frypans, pesticides, herbicides, defoliants and others.
At the Food Intolerance Institute we report that food toxins too must now be included as agents of illness: caseins, lactose, glutens, alkaloids, phytates, zein, solanines and others. More confounding than other types of poisoning – they are carried by foods we find delicious and … they hardly ever act alone. These guys gang up. Each inflicts different molecular-level injury – so the effects are multiplied and compounded.
For example – gliadins from gluten tear holes in the small intestine – allowing other toxins to flood into the body causing inflammation. An inflamed tissue or organ is then at higher risk of being compromised by yet other mischievous foreigners – leading to infection or organ dysfunction e.g. thyroiditis, diabetes or Addison’s disease.
This is an urgent message – because millions of Australians are struggling with lifelong illness. The misinformation is everywhere: food advertising, packaging, billboards, social media – and it is harnessed by marketers to sell ever more product.
The forces are invisible but deeply entrenched. Food manufacturers leverage government advisories to tell us their products contain fibre, folate, protein, iron, calcium, omega-3 and so many other essentials. Old adages also conspire to keep up us focussed - even though whole grains are not ‘good for you’ – nor does eating cheese and milk reliably prevent osteoporosis. Some studies report that – due to the intestinal damage – calcium, iron and other nutrients are leached from the body by the toxins … the very opposite of what the marketing suggests.
But we can easily start reducing the risk of a dire diagnosis – by moving to a Guff Duffer diet. Many foodintol® members have sent us their stories: noticeable improvements in symptoms – and in some cases amelioration of disease.
Most of us abide by government advice – But we have health officials struggling to cover the cost of increasingly prevalent ‘forever’ diseases: subsidised medications, dialysis machines, pacemakers, chemotherapy, insulin monitoring devices, hip replacements, kidney and liver transplants. Not to mention the cost of spillover effects into welfare and unemployment.
So isn’t it time we joined the dots? Poor nutritional advice is driving up rates of incurable disease – and healthcare costs are indeed becoming unsustainable. How to stem the tide? It would be in everyone’s interests if the government overhauled its outdated nutrition advice and considered promoting the merits of the Guff Duffer lifestyle.
Guff Duffer - (gluten-free, dairy-free) is a great start to reducing your risk of serious disease. Learn how to stack the odds in your favour with the WhatNot2Eat Poster.
