The Whole Food Farmacy™

"Here at the Whole Food Farmacy your total nutritional and mental health is our first concern." "Come forth into the light of things. Let nature be your teacher." William Wordsworth

Jeff Tollefson, Independent Distributor

  Pigs feet. Cattle hides. Crushed bone. Fish skin.

How did they end up in your Chocolate Protein Bar??

After those bones and skins get soaked in lime to remove all hair and grease, seared with
acid until they disintegrate and then molded into edible gelatin or collagen, they become part
of countless protein bars, even the best-sellers. Also, shampoo’s, soaps, cosmetics, lotions,
gelatins, pills, capsules, etc.

Mind you, you won’t find pig’s feet, cattle hide, etc. when you check the ingredients. That’s
because they’re hidden behind names like Gelatin, Hydrolyzed Collagen, Hydrolyzed Gelatin
and 16 other industry names.

Manufacturers see them as a significant protein source as well as a way to “thicken” and bind
your foodless foods so they don’t fall apart in your hands. What does fall apart is its nutritional
value. Both gelatin and collagen lack an essential amino acid required to make them a complete
usable protein. So on their own they’re worthless sources of protein besides being disgusting.

They won’t build or fuel your muscles. They weren’t meant to. And they can’t. If the bar says
30 grams of protein and it’s made from hydrolyzed collagen or hydrolyzed gelatin, you’re not
getting 30 grams of real, usable protein - Period.

Then what are you getting? Who knows? They’re not telling.

Even worse: some manufacturers list hydrolyzed proteins as an ingredient, but don’t indicate
the source of the protein. So you have to ask yourself: if it’s supposed to be food for you,
why wouldn’t they tell you where the protein came from? Hmmm.

The food and supplement industry should plead guilty to this deception.

Whole food protein is real protein, through and through.
No collagen. No gelatin.
No hidden hydrolyzed hype.
No hooves. No hides. No bones. No skins.
No weasels.
No bull.

Our whole food plant protein is exactly what it says it is. 100% Real.

Eating a diet rich in vegetables may be one way to reduce the risk of developing
Alzheimer's disease, research suggests.

US scientists found that a diet high in unsaturated, unhydrogenated fats - found in
vegetables and some oils - may help lower risk.

However, a separate study found antioxidant vitamins - widely touted as good for
general health - offer no such protective effect against Alzheimer's.

In the first study, scientists from Rush-Presbyterian-St. Luke's Medical Center in
Chicago, examined 815 people aged 65 and older over a four year period.

At the start of the study none of the volunteers had Alzheimer's, but by its end 131
had developed symptoms.

The researchers found that the risk of developing the disease was highest among those
who consumed the highest levels of saturated fat - found in meat and dairy products.

People who consumed a lot of saturated fat were 2.3 times more likely to develop symptoms
than those whose diet was low in these fats.

Conversely, people whose diet contained high levels of unsaturated fat were up to 80% less
likely to develop Alzheimer's disease than those who consumed low levels of unsaturated fats.

Lead researcher Dr Martha Clare Morris told BBC NewsOnline more research was needed
to confirm the findings. But she did say, "There are studies to suggest that a diet high in
unsaturated fat and low in saturated fat may raise levels of good cholesterol and lower levels
of bad cholesterol in the blood."

It is thought that low-density lipoprotein, or bad, cholesterol may play a role in the formation
of the amyloid plaques found in the brain of Alzheimer's patients.

Dr Morris said people should consider a switch to such a diet - if only because of abundant
evidence that it helped to reduce the risk of heart disease.

Our Toxic Environment

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