7 Foods I’ll NEVER Eat! (And Neither Should You)

As we ring in the new year, you will likely be looking to clean up your diet and remove some foods that are making you fat. But what about the foods that may be keeping you unhealthy and you didn’t even know it? Today, we break down 7 foods I’ll never eat again starting in 2024 and we’re making our

[Video clip] There was a recent study published  about inorganic strawberries, where they actually took inorganic strawberries from the supermarket,  brought them home, put them in a commercial press, pressed the juice out of them, and there  was so much pesticide in the juice, they were able to take that juice and respray the  crop. Whoa! That’s nasty. And still have the same level of pesticide protection from the juice that  was squeezed from an organic fruit. [End clip] What’s up guys?

Jeff Cavaliere, athleanx. com. Admit it, you’ve been on Instagram just like me, scrolling through the stories and something  like that pops up and all of a sudden, you’ll never eat strawberries ever again. Well,  I can kind of put your mind at ease a little bit, maybe. And that is I’m not sure that that study  was ever reproduced to show what was being said there.

However, are there other instances where  you might want to actually reconsider some of the foods you’re eating? I believe there are. And  as always, I’m going to use science to guide my decision making and help you into making some  of the same decisions, perhaps if you agree. That being said, I’m going to start off with  Rhonda Patrick, one of my favorite nutrition experts of all time, making me rethink one  of my other favorite fruits, bananas. [Video clip] Another thing that I’ve changed my  mind on, and this is actually very, very recent, is adding bananas to my smoothie.

Most of  my smoothies I get greens and then a lot of berries like blueberries. And blueberries  have polyphenols in them, they have flavonoids, they have anthocyanins. Well, it turns  out bananas have an enzyme in it, um, called polyphenol oxidase, it actually degrades  polyphenols. This was a human study that came out recently. Adding bananas to the berry smoothies,  blueberries and stuff.

Metabolites of polyphenols were significantly lower in plasma from people  that had the smoothie with the banana added, versus not with the banana. [End clip] So, to start, it’s very important to understand that there’s nothing inherently wrong with  a banana by itself. As a matter of fact, people like to bash bananas saying they’re high  calorie. Let’s be honest, they’re higher calories than some other fruits, but no one ever really got  fat eating a banana. However, if you’re trying to get the benefits of, let’s say, blueberries that  we’ve all talked about, even here on this channel, you could be undercutting your sole purpose by  including a banana in that smoothie of yours.

Now, I got to admit, any time I’m in an airport and  I’m trying to do the right thing and eat something healthy, I’ll inevitably guide myself towards one  of the smoothie stands. And what’s in every single smoothie they make? Bananas. Go check it out for  yourself. Not to mention, I’ve even reluctantly put some kale into my smoothies, trying to benefit  from those anthocyanins that doctor Rhonda Patrick talked about, not knowing along the way that I was  really severely undercutting the effectiveness of what I was doing in the first place.

The bottom  line is you might want to rethink the timing of your banana, not the banana itself, but where  and what you’re using it with, because you might be doing a lot less nutritionally for yourself  than you thought you were in the first place. [Video clip] Whole grain bread, is it whole  grain? Says whole grain right on the label. Here’s a grain right here. Okay?

The husk. If it  stays intact, it’s a whole grain. You swallow it, okay, say a true piece of whole grain bread. The  enzymes in your intestine have to strip this husk off and we don’t have enzymes that work very well  for that, so it takes a long time. And so that’s why a whole grain is good because it’s a delivery  system for getting the food further down the intestine to feed your bacteria.

Whole grain bread  in the supermarket is not whole grain because the grains have been pulverized to smithereens. Now  you consume it, and the starches are immediately acted on by the saliva and by the stomach. And  now you liberate all of that glucose, and it goes via the portal vein to the liver, generates  an insulin spike, and you’re off to the races in terms of chronic metabolic disease. [End video] Now, this is a change that’s not new for me. It’s actually one I made a long time ago.

However,  it certainly gives me a lot more confidence when I hear somebody as good as Doctor Lustig talk  about the reasons for avoiding whole grain bread. Because most of the time it ain’t whole grain  bread. See, when I used to eat what I thought was healthier bread, I would go and look for things  that said whole grain on them. Not realizing that all it really meant was how it started,  not really how it finished in the package. Anything might start as a whole grain, but when  you pound it and pulverize it, like he said, down to nothing.

To the point where you’re taking away  all the nutritional value, then what are you left with other than just a bunch of empty carbs? So, I  made my way to those specialty health food stores or even Whole Foods, and I actually found what  he was talking about. That brick like bread that can knock you out if you hit someone in the head  with it. And remember, the goal is to preserve the integrity of that grain so that it doesn’t cause  those insulin spikes that might happen from eating the fake whole grain bread. Look, this is a case  where our best intentions can go awry, but it’s videos like this that are hopefully serving the  purpose of making you aware of what those pitfalls might be so you can avoid them all together.

Now, this next one is actually a very personal choice of mine, but it comes along with a personal  story. You see, there’s only two times in my life that I’ve thrown up. That’s it. When I was  five and not again until I was in my mid-40s, I got some kind of a neuro virus that caused  me to not throw up just once that day, but about 20 or 30 times. Now, that scarred  me.

But not necessarily the act of throwing up, but the fact that the last thing that I  ate healthy was white beans soup. Fresh, unbelievable white bean soup that my wife had  made. And unfortunately, every single time that I see white bean soup to this day, I get nauseous,  and I want to throw up. I’ve had that strong of a PTSD experience with it that will not allow me to  even have it in the same room as me. I’m sure you guys may have even a similar story.

But what it  actually does is it sort of illustrates a point that was actually homemade white bean soup,  and it’s actually the only type of soup that I’ll ever eat. Because if you look at the amount  of sodium that’s contained in a canned soup, you might run away and hide like I have forever. And don’t fall for the label lies where they make you think that there’s only 800 or 900mg of  sodium in that can of soup because it is for two servings, and nobody eats just half a can. And  it’s all due to the preservation that’s required to make canned foods last for a long time. Look,  preservatives help mummies last a long time too, but they’re dead.

So, what kind of quality  of life is that? The bottom line is, soup is an amazing addition to a healthy meal  plan that actually gives you a convenient way to get the vegetables in in a day that you  might be missing right now, but you got to make sure you’re making it yourself, you’re  not just relying on the cans on a shelf. The next one for me is one that I’ve tried to cut  out the best I can years ago and still find myself fighting because I’m just never fully aware of  where these things exist. And we’re talking about art