REVIEW OF GREAT TASTE NO PAIN

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Quick Description
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With more than 1 out of 3 adults in the US (70 million) taking OTC or prescription pills for digestive disorders and the pain associated with them, as a nation, we have serious health problems. And we're spreading our problems around the world.

What most people are frustrated with is that even if they eat how most health professionals consider to be healthy, a large percentage of people STILL experience digestive problems. And so most people resort to drugs, surgery or eating bland foods. Or they just continue to suffer.

That's why the Great Taste No Pain System was developed -- to help slash some of the $42 billion dollars spent on those pills in the US alone.

This simple eating system is designed to dramatically reduce the acid pH measure in a person's entire body -- not just in the stomach. It does so by increasing the ratio of alkaline forming foods eaten and by showing you how to combine foods in a way that radically decreases the amount of acid digestive juices in the stomach and small intestines required to break down foods. With me so far? Hope so, because this is important stuff.

One of the primary components of the Great Taste No Pain System is the science of food combining, which was first introduced into the US in 1911 by Dr. William Hay, a New York surgeon who used it to cure his Bright's Disease, a kidney disease which was often fatal at that time. In fact, among the many thousands of lives it claimed was Teddy Roosevelt's first wife, who died of Bright's Disease at just 22 years of age.

A basic knowledge of Junior High chemistry is all it takes to see the logic behind this science: Mixing foods that require alkaline digestive enzymes with foods that require acid digestive enzymes slows and can even stop the digestive process. It can and does delay digestion by as much as 10 hours and more. This is incredibly bad for the body. The Great Taste No Pain system alleviates this problem, speeding food through your body, allowing it to absorb nutrients from foods at a much higher level.

In addition, one of the manuals in the Great Taste No Pain system, 'Foods That Create Acid, Foods That Take It Away,' is as clear as I've ever seen this data presented. Follow this simple guide and your body will use a minimum of energy in the digestion process, which leaves more energy for healing and other daily functions your body carries out.

This is a timely set of guides, because with our society's addiction to the convenience of processed foods, in many respects our health challenges are far worse than they were in 1911.

Great Taste No Pain author, Sherry Brescia, was a former Irritable Bowel Syndrome (IBS) sufferer herself. In fact, in 1991, she spent 7 days in the hospital with bacterial colitis.

As a health insurance researcher and Chief Underwriter, she was able to research the benefits of an alkaline- balanced body and over the next 15 years perfected the system she now calls Great Taste No Pain.

She meshed a number of philosophies proven to help alkalize the body to create this simple system that anyone can follow regardless of where they are or what food choices they have available to them.

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What I Like:
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Taste: Unlike most restrictive diets, Great Taste No Pain cannot actually be called a diet, because it allows you to eat even great volumes of luscious, delicious food as long as you combine it according to a few simple guidelines. It truly requires very little willpower. Perhaps the greatest news for people who love to eat is that the 176 page recipe book in the system is stuffed with breakfasts, lunches, dinners and snacks that are unbelievably tasty. No rabbit food. Gourmet all the way, yet the meals (if you like to cook) only take between 15 and 30 minutes of prep time and make tons of yummy leftovers. So you can throw away the belief that you can't eat healthy on a super-busy schedule.

Speed: I love that you don't have to read 300+ pages before learning what to do. In the first guide, 'How To End Stomach Pain Forever, Even If Your MD says, "No Way,"' it provides a brief background on the science and then quickly moves onto the step-by-step 'how to.' I really love that.

Simplicity: The second Guide in the GTNP System is 'What To Eat With What.' This is a massive compilation. Every kind of food that you could possibly put in your mouth is listed, along with the corresponding foods that combine with it for easy comfortable digestion, and those foods that don't. This guide is so complete and so easy to follow, if you screw this up, it's back to pre-school for you.

More Simplicity: Traveling is the one thing that can ruin even the healthiest eaters. But in Great Taste No Pain, Sherry gives you a 'Pocket Guide For Pain-Free Dining Out.' This tool is phenomenal. You can store this little baby with your credit cards and, until you understand what combines with what, all you have to do is pull out your pocket guide and quickly note the rule, so you can eat and
enjoy the rest of your day, pain-free.

Would you believe that you could eat McDonald's food and not suffer gassiness and reflux? Now you can!

Meat: While meat is not something people with digestive issues usually tolerate well on a daily basis (hence the daily pain), the problem isn't so much the meat as it is what you eat with the meat.

That is why each of the Guides in the system, including the recipe book, lists every possible food you can combine with meats without suffering. Most people will suddenly be able to eat beef, chicken, fish, pork, turkey, venison and any other type of meat they want. As long as you combine it right... no pain at all! And broccoli, lettuce, cucumbers and other veggies that can create havoc suddenly will not. That I love.

Fruit: Ask anyone that suffers stomach problems about fruit and you'll hear horror stories. So sadly, the most perfect food on the planet is shunned by a huge part of our world's population. No longer. Because you will soon learn why fruit causes you trouble and how to easily change that. You CAN eat fruit again, even if it now makes you turn blue! It's true!

While each Guide in the system is detailed and complete, they are "dumbed down" in the clearest language possible. So I don't doubt Sherry's claim that any 11 year old could teach it. This I really love.

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Things To Watch For:
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The one thing you want to be careful of is that once you start eating as prescribed in Great Taste No Pain, you could quickly begin to feel all powerful. You might start to think you are "cured" of your digestive problems since they went away so fast and since you have so much extra energy.

That would be a mistake.

Because technically there is no "cure" for most digestive problem, because technically they are not diseases at all. They are maladies brought on by eating the wrong foods and by eating them in the wrong combinations. So the principles in Great Taste No Pain is not a "cure," since people with sensitive stomachs will always be sensitive. GTNP is merely a way to make all symptoms go away forever and give you a lot more energy.

For example, let's say you've got it bad and have Diverticulitis or Crohn's. Great Taste No Pain can help you get rid of your symptoms very quickly.

But a year later, if you start eating like you used to, guess what? Yep, the symptoms will come back. You see, the principles that Great Taste No Pain is based on are sound. They work for everyone. But if you think that because you've been symptom-free for a long time, you've been "cured," think again. Go against these principles of easy digestion, and the problem can come back with a vengeance. Remember, good health comes from living a healthy lifestyle, not a"do it once and you're fixed" approach.

Another thing you might want to be prepared for is that since Great Taste No Pain cleanses your digestive tract, initially you could get a little diarrhea. If you experience constipation on a fairly regular basis, you might get a little "looseness" at first, but it will end soon.

Also, due to the detoxing going on, you might get a runny nose or get some other cold-like symptoms at first. It's nothing to worry about. If you do, while it might not be fun, it does mean it's working. It means your body is becoming purer and the toxins are leaving. And that is a very good thing.

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Conclusion:
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When I began following the system, I personally was amazed at the amount of energy I had, even late into the evening. I had no discomfort, no bloating, I didn't feel the need to eat again within an hour and no need for caffeine after meals.

Professionally and personally, my strong recommendation is that for anyone who wants more energy, sounder and longer sleep, migraine headaches to stop almost immediately, pain from gastritis and acid reflux to stop almost instantly, and the pain of digestive problems to stop or be reduced dramatically, get over to:
- http://www.greattastenopain.com/cmdt.asp?id=1549007&t=374931

now and get the whole system. You will be thrilled.

And frankly, it won't take a full day for most people to feel a major difference in their bodies. Often it just takes one meal. After you have been following it for a week or more, feel free to let me know how you like it. I personally believe that anyone who adopts this simple, enjoyable food combining method will reap gigantic health benefits. So if that is what you are looking for, get over
to - http://www.greattastenopain.com/cmdt.asp?id=1549007&t=374931
and get started today.

All my best,

Chris

Soy: The Hidden Truth About This “Health Food”

Posted on September 23rd, 2013 by admin  |  4 Comments »

For years, mainstream media has celebrated soy as a  health food, and many Americans are brainwashed to believe that it’s good for them. However, nothing could be further from the truth.

There are two types of soy products: unfermented and fermented. There is enough scientific evidence backing the fact that consuming unfermented soy products, such as soybean oil, soy milk, soy cheese, soy meat, soy protein, and soy infant formula, can harm your health.

On the other hand, health experts like Dr. Joseph Mercola recommends the consumption of fermented soy products, which can actually support your health. Before delving into this, discover the truth that mainstream media has kept from you.

The Power of Marketing

Thanks to the efforts of the Soyfoods Association of North America and successful marketing tactics, sales of unfermented soy products grew from 300 million dollars to nearly four billion between 1992 and 2006. By 2007, over 2,000 soy-based products have appeared on supermarket shelves.

Because of all the hype, majority of Americans eat some soy food product at least once a month. Results from the survey “Consumer Attitudes About Nutrition 2008,” conducted by the United Soybean Board, state that 85 percent of the participants believe soy is healthy.

This is an example of shrewd marketing. Unfermented soy is actually linked to a myriad of serious health complications.

Unfermented Soy’s Composition Makes It a Dangerous Food

Health effects associated with soy consumption include cancer, brain damage, infant development problems, thyroid complications, kidney problems, poor immune function, food allergies, reproductive problems, and pregnancy dangers.

Below are reasons why you’re better off avoiding unfermented soy products:

• Over 90 percent of unfermented soy cultivated in the US is genetically engineered (GE). This means that you may be eating GE soy without knowing it. The problem with GE soy is that it is loaded with toxic pesticides. When consumed, GE soy raises your risk of food allergies and other side effects. Since the introduction of such foods in 1996, there have been increased risks of low birth weight infants, infertility, and other health problems.
• Soy is loaded with “anti-nutrients,” including saponins, soyatoxin, phytates, protease inhibitors, oxalates, goitrogens, and estrogens. All of these disrupt important enzymes that enable you to digest protein.  They also impair nutrient absorption and metabolism, which affect important functions of your body like your thyroid function.
• Soy has hemagglutinin, a clot-promoting compound. Hemagglutinin can cause your red blood cells to clump together and prevent the proper absorption and distribution of oxygen to your tissues.
• Soy contains the isoflavones genistein and daidzein. Isoflavones are estrogen-mimicking substances that block the real hormone. It can also cause impaired endocrine function, reproductive problems, and cancer.
• Soy has high levels of manganese and aluminum. Because soy is processed through acid washing in aluminum tanks, aluminum is transferred into soy products. At the same time, unfermented soy contains 80 times higher manganese levels than human breast milk, which can lead to brain damage in infants and altered behaviors in adolescents.

Fermented Soy Is the Healthier Choice

Health dangers associated with soy are reduced or eliminated when it is fermented. Fermented soy’s health benefits are evident in Asian populations, whom regularly consume fermented foods such as tempeh, miso, natto, and soy sauce.

Fermented soy foods, especially natto, are loaded with vitamin K2, a nutrient that helps prevent osteoporosis, cardiovascular problems, and brain problems. Nattokinase is an enzyme found in natto that can help dissolve blood clots.

Tofu is an unfermented soy product that Dr. Mercola strictly advises against, as it can cause memory loss, heightened risk of dementia, and brain aging.

In summary, there is a large amount of scientific research showing that soy is not the nutritional panacea of the 21st Century.

http://www.drmercola.com/health-tips/soy-the-hidden-truth-about-this-health-food/