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Dirty Foods You'd Never Expect - Teri Cochrane

Dirty Foods You'd Never Expect

“Clean” eating is more than just buying organic. This article discusses the downside to several healthy foods: the presence of amyloids in chicken, sulfur and oxalic acid in kale, high oxalate content in almonds, and the potential exacerbation of fungal imbalances by mushrooms. It’s important for individuals to pay attention to their body's reactions and consider eliminating foods they may be sensitive to in order to promote optimal health.

We don’t just have to be on the lookout for antibiotics, added hormones, pesticides and herbicides in our foods. We also have to consider the history and the chemical makeup of the foods we eat, and the impact they may have on our bodies, from genetic predispositions that may be "flipped on" by a certain food, to organic compounds that some people struggle to break down naturally. 

To help you curate a deeper consideration for what goes on your plate, let’s mythbust a few “clean” eating selections. 


This meat is often touted as a “clean” health food because it is relatively lean and low in calories. I, however, have dubbed chicken “the dirty bird” because of its high concentration of amyloids - misfolded protein structures that have been linked to everything from cancer and leaky gut to Alzheimer’s. Of all the conventional meat products on the market, chicken is the one I most heartily eschew. 


Killer Kale. The title is self-explanatory. Kale is everywhere - in smoothies, health bowls, salads and even in the chip aisle. This plant, while full of phytonutrients, is also full of sulfur and oxalic acid, a whopper of a combination for sensitive individuals. If you have certain genetic predispositions, this “superfood” could be poison on your plate, leading to GI issues, joint pain, autoimmune concerns and pathogenic reactivation. 


Almonds are a health-food favorite, celebrated as a fiber-rich, full of healthy fat, and the perfect addition to any diet. Unfortunately, almonds are also high in oxalic acid, an organic compound produced by plants to fend off predators. When we consume too many oxalates, we may suffer from a wide range of associated symptoms, like mental health issues, joint pain, gut dysbiosis, crystallizations in the kidneys and even myocardial infarction. 


Hailed as a fabulous alternative to meat in vegetarian diets, and as adaptogenic miracle fixes in the supplementation world, mushrooms aren’t for everyone. If you suffer from fungal imbalances, like candida, chronic yeast infections, or associated hormonal imbalances, fungi may inflame the underlying issue by feeding your pathogenic burden.

As a rule of thumb, always pay close attention to how your body reacts to different foods - if you're questioning whether you have a sensitivity, remove that food for a period and see if you notice a positive change. 

I hope this information will prove useful in your personal journey to optimal health!

To The Tru Of You,
Teri Cochrane

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