Gut Flush: FOOD FRIGHT

Total Health Magazine ~ May 2009 Ann Louise Gittleman

Today, more than ever before, our bodies are bombarded by chemicals, environmental pollutants, nasty bacteria, and parasites.
These toxins can spread far beyond the digestive tract and in some cases, turn deadly. Even the produce aisle, where fruits and veggies had always been a safe haven for health-conscious and calorie-concerned consumers, is getting scary. You know what I mean because practically every day we see headlines like these:

“Melamine in Pet Food…”
“Salmonella Contaminates Peanut Butter in 26 States…”
“Bagged Spinach Tainted by E.coli…”
“Contaminated Beef Recalled in 22 States…”
“The Parasite Cryptosporidium Survives Chlorination and May Contaminate Tap Water…”
“Parasite in Tap Water May Cause Blindness…”

It’s enough to make you feel queasy and never want to drink straight from tap again. Dodging dangers at the dinner table seems to be a full-time job. And as a professional nutritionist and author of 30 books on health and healing, I’m not just worried by the disturbing trends in food safety, I’m downright alarmed.

I have been in the health care field for more than three decades and I can’t recall a time when I’ve seen more people suffer with so many problems related to food. And, recently, I became one of them. I thought I had been doing everything “right” following my own protective protocols, taking daily probiotics and digestive enzymes. READ MORE