Safe foods

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Enrico C - 07 Aug 2005 12:28 GMT

Question: Does the listing in the USDA data base
http://www.nal.usda.gov/fnic/foodcomp/search/
imply that a food is considered *generally* safe for human consumption?

With "generally" I mean, for instance,
- in usual quantities: a cup or two of coffee, not 3 liters of coffee!;
- except for individuals sensitive to that food: like wheat for coeliacs;
- except for polluted food: tuna and not hi-mercury tuna.

X'Posted to: sci.med.nutrition,sci.bio.food-science

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Visual Purple - 07 Aug 2005 12:41 GMT

Enrico:

According to Marilyn and Harvey Diamond in their book Fit for Life, a
basic reader for the Natural Hygiene way of life, one cup of coffee a
day is not harmful.

I was, however, told by Moshe Rafa'el Tzror, who runs the Institute of
Jewish Medicine here in Tzfat that every cup of coffee makes the body
so acidic that 6 cups of water are required to bring the body back to
its natural pH level (see: http://www.chemcraft.net/acidph2.html for
normal pH levels).

Cola is so acidic that 30 cups of water are required to neutralize the
acid per cup of cola.

VP

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nospam@aol.com - 12 Aug 2005 07:31 GMT

>Enrico:
>
[quoted text clipped - 7 lines]
>its natural pH level (see: http://www.chemcraft.net/acidph2.html for
>normal pH levels).

Tell him to eat veggies/fruit to regulate the ph levels instead of water and
his problem will be solved.

>Cola is so acidic that 30 cups of water are required to neutralize the
>acid per cup of cola.
>
>VP

Drinking water is a very inefficient way to neutralize excess acid.

Ora

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montygram - 12 Aug 2005 20:55 GMT

That comment about 1 cup of coffee is ludicrous. My grandmother is in
her mid 80s and in pretty good health. She drinks a huge amount of
coffee, but also doesn't drink water and eats other foods that are
acidic. If this was a problem, she would not still be alive. Coffee
is a great antioxidant and appears to even be good for oral health. It
seems to be very healthy, and also many people don't have enough
stomach acid, which is greatly underestimated.

The real problem is the high consumption of unsaturated fatty acids,
which can cause tremendous oxidative stress. Just go to pubmed.com and
search for oxidative stress and you'll see how dangerous this is. The
other stuff is mostly nonsense or else is a secondary complications.

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RichK - 07 Aug 2005 15:14 GMT

"Enrico C" <use_replyto_address@despammed.com> wrote in message

> Question: Does the listing in the USDA data base
> http://www.nal.usda.gov/fnic/foodcomp/search/
> imply that a food is considered *generally* safe for human consumption?

...and has anyone seen data on nutrients as a function of food
processing?

Ex. vitamin content in raw, cooked, canned, frozen foods. We know
most foods change chemistry continuously from the day they are
harvested and depending on storage. Even some more, when they are
processed, either for storage or to facilitate consumption (olives, as
example).

Rich

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