InJoy Foods

The following are interesting facts and statistics that InJoy has gathered from various sources.   We will continue to update as we find interesting facts. The sources are followed by the information.

http://oklahoma4h.okstate.edu/aitc/lessons/extras/facts/wheat.html

• One kernel of wheat can grow several hundred new kernels at the next harvest.  There are about 50 kernels in a head of wheat.
• Wheat is grown on more land area worldwide than any other crop and is a close third to rice and corn in total world production.
• It is being harvested somewhere in the world every month of the year.
• About ¹/₃ of the world’s population depends on wheat for their nourishment.
• Per capita consumption of wheat in the USA exceeds any other single.food staple.
• A bushel of wheat, which weighs about 60 pounds, yields about 42 pounds of white flour and 60 pounds of freshly milled 100% whole wheat flour.
• It takes 9 seconds for a combine to harvest enough wheat for about 2500 loaves of wheat bread.
• 1 acre of wheat will produce enough for 1,500 loaves of wheat bread
• One family of four can live 10 years off the bread produced by 1 acre of wheat.

The World’s Healthiest Foods by George Mateljan, Web site, including a letter published to Obama from Mateljan dated 6/2009 on the web site for George Mateljan

• Compared with non-organic foods, organic foods typically contain 27% more Vit.C, 12.1% more iron, 19.3% more magnesium and 13.6% more phosphorous.
• There is a connection between obesity and cancer.  Fatty tissues in our body release hormone like chemicals when excessive amounts of fat are stored up.  Because of the release of these hormone like chemicals, the stores of fat have an increased risk of unwanted consequences (including excessive inflammation, oxidative stress and problems in insulin regulation).  If allowed to continue, these unwanted consequences can also result in increased risk of breast, prostrate and colon cancers.
• Celtic Salt is 84% sodium chloride and 16% other macro-minerals.
• The average American consumes 600 cans (56 gallons) of soda, 150 hamburger, 200 orders of french fries, 200 pounds of sugar and 180 pounds of meat.   American purchases an average of 125 take-out meals each year.
• Presently, 90% of the foods Americans purchase every year are processed foods nutrient deficient foods.  In 1940, only 10% of the foods Americans purchased were processed.
• The number of people eating 5 servings of fruits and vegetables declined in the last 18 years from 42%-26%.
• 2800 new types of snacks, candies, desserts and ice cream are introduced every year.
• A March 2009 American Heart Association survey reveals that 29% of the participants were purchasing fewer perishables items.
• The World Heath Organization rated USA 37th in health outcome.  We spend twice as much per capita than any other industrialized country, yet we have a lower life expectancy, higher disease mortality among children and we are rated 45th when it comes to longevity.
• If obesity continues to increase at its current rate, analysts predict that by 2020, we will be spending 20% of all our healthcare costs on obesity related  chronic preventable diseases such as type 2 diabetes, heart disease and cancers.
• Both the American Heart Association and the American Cancer Society advise people to eat whole grains over processed refined grains.

Nourishing Traditions by Sally Fallon

• At the turn of the century, heart disease and cancer were rare.  Now, 1 in 3 Americans die of cancer. (Fallon, p.1)
• Chronic disease affect ½ of all Americans and 3 of 4 deaths. (Fallon, p.1)
• American spend 1 out of every $14 on medical services.  (Fallon, p.1)
• Compared with 40 years ago, fewer Americans alive today at 70 years old survive until 90 years old. (Fallon, 1)
• In the early 1990s, most of the fatty acids in the diet were either saturated or monounsaturated fats, including butter, lard, coconut oil and small amounts of olive oil)  Now, most fats are polyunsaturated, mostly vegetable oils, including soy, corn and canola.  From the 1920s to 2000, dietary cholestorol intake has increased 1%.  However consumption of  dietary vegetable oils has increased about 400% and consumption of sugar and processed food has increased 60%.  (Fallon, p. 5 and p.10
• Before 1920, coronary heart disease was rare in America.  Now causes 40% of American deaths. (Fallon, p.5)
• Elevated triglycerides in blood have been positively linked to proness to heart disease.  However, these triglycerides do not come directly from dietary fats.  Rather they are made in the liver from any excess sugars that haven’t been used for energy.  Some sources of these excess sugars are foods containing refined sugars and white flour. (Fallon, p.8)
• The average plant crop receives 10 applications of pesticides from seed to storage (Fallon, p. 18)
• When sugars and starches are eaten in their whole, natural and unrefined state as part of a meal with fats and proteins, they are digested slowly and enter the bloodstream at a moderate rate over a period of a few hours.  However, when refined sugars and starches are eaten without the fats and proteins of a meal (ie, junk snack foods) they enter the blood stream in a rush causing a sudden increase in blood sugar. (Fallon, p. 23)
• Food processors love to use sugar as a preservative because it blocks several forms of bacteria that cause spoilage. (Fallon, p. 23)
• In the wheat enriching process, some of the vitamins added can be dangerous.  For example, excess iron from fortified flour can cause tissue damage and heart disease.  Vitamin B₁ and B₂ added without B₆ can lead to imbalances in numerous processes involving B vitamin pathways.
• According to Virginia Livingston-Wheeler, a renown cancer specialist, most of the chicken and almost half the beef is cancerous and pathogenic.  She believes the cancers are transmissible to people. (Fallon, p. 31)
• Amount of MSG added to foods has doubled in every decade since the 1940s. (Fallon, p. 130)

What The Bible Says About Healthy Living by Rex Russell, MD

• We are exposed to 7600 chemicals in our foods.  A few of these chemicals are healthy.  However, some of these chemicals have been tested and are thought to be carcinogenic but most of the chemicals have never even been tested! (Russell, p.49 and p. 179)
• Phytic acids is found in the bran of grains and beans.  It combines with calcium and other minerals and sees that our bodies receive the correct amount of calcium.  If grains were balanced with much more bran than already present, we could develop calcium deficiency. (Russell, p 103)
• Producing white flour requires up to 20 steps (Russell, p 113)
• Good rule of thumb- temperature of flour should not be warm enough to be uncomfortable when you place some flour on your skin. (Russell, p. 113)
• During WWI, shortages of grain in Denmark resulted in a ban against large bakeries milling grains.  People had to find their own wheat flour.  During these hard times, this one change dropped the death rate in Denmark by 34% each year then ban was in effect. (Russell, p. 113)
• Fully processed oils are the equivalent of refined white sugars and can therefore be called “white” oils.  Like white sugar, there are nutrient deficient sources of calories and also contains some toxins. (Russell, p 133)
• Additives, hormones and pesticides remain active even after cooking and being digested. (Russell, p 182)
• 2 billion pounds of highly toxic and potentially carcinogenic pesticides are used annually.  Fiber and nutrients in veggies do detoxify many of these additives; however, these nutrients could be put to better use in the body. (Russell, p. 182)

The Coconut Oil Miracle by Bruce Fife, ND

• RBD (refined, bleached and deodorized) coconut oil is a healthy dietary oil because the fatty acids in coconut oil are not harmed in the refining process.  It is unlike other oils that become rancid in the refining process. (Fife, p 161)

http://www.seniormag.com/caregiverresources/articles/autointox.htm

• The average person holds between 5 and 10 pounds of rotted food, feces and other foul material.
• One can go years eating a nutrient poor diet but at some point the body’s digestive system starts suffering.  It often starts with lack of energy, lack of restistance to infection,headaches, gas etc.

http://www.lightparty.com/health/HealingRegeneration/html/Auto-Intoxication.html

• Up to 85% of adult American suffer from some form of constipation or sluggish bowels.
• More North Americans are hospitalized for diseases of the intestinal tract than any other group of disorders.
• Disorders of the colon were rare in the Western World less than 100 years ago, and in the last 50 years have increased greatly.  In communities that still eat traditional diets, diseases and disorders of the colon are still rare.

Diet for the Atomic Age by Sara Shannon

• Phytates that are in wheat bind with radioactive and toxic substances and carry them out of the body.  The more toxic our environment becomes, grains, particularly wheat, becomes one of our best sources of protection.

www.phytochemicals.info/phytochemicals/phytic-acid.php

• Phytic acid releases inositol during the digestion process.  Inositol, a B vitamin, is necessary for metabolism of fat and cholesterol.  The inositol, lechithin and choline found in whole grains make them a very helpful in the break down of cholesterol

www.everything2.com.e2node/Whole%2520wheat%2520flour

• In 1943 the government in the US mandated that white flour must be enriched with thiamin, riboflabin and niacin.
• In 1998 the government also stated that folate must also be added to white flour
• Prior to the 1920’s, the only wheat grown was soft wheat.  In the 1920’s rust blight affected and ruined the US wheat crop for more than two years in a row.  Therefore, soft wheat could no longer be easily grown in the US.
• Therefore in the 1920’s, wheat farmers started growing hard wheat, which is immune to the blight.  However, but millers quickly found that hard wheat produces a flour with a different flavor and texture than soft wheat produces.
• Millers used a stone mill method with soft wheat but had to start using a steel roller milling method with the hard wheat.

www.encarta.msn.com/encyclopedia_761562389_2/bread.html

• Bread makers had to make their own yeast or rely on old dough starters for leavening until 1868, when prepared packaged yeast was made available for sale to the public