Margaret Moss, MA, UCTD, DipION, CBiol, MIBiol

Is Food Our Friend or Our Foe?

Aired On: January 27, 2023

Episode Description

We have to eat, or we die. Yet foods probably kill most of us, at least in developed countries. Cows make milk for their calves. Pigs have piglets to maintain their species, not to feed us. Wheat grows seeds to maintain its species too. So do cabbages. These foods are not designed for us. We just have to find foods that keep us alive, even if the long-term consequences are less than ideal. Why do so many people die of coronary heart disease? The evidence is strong that the toxic sugar, galactose, in milk contributes to narrowed arteries, and the membrane of the fatty globules in cream contributes to blood clots. The solution is to eat hard cheese. Why do so many die of cancer. There is good evidence that fructose, a sugar in fruit, sugar cane, sugar beet, and high fructose corn syrup, enables cancer cells to form new cancer cells, to enlarge tumours, and to spread to other sites in the body. Sugars seem to play a part in multiple sclerosis as well. If you buy a car, there is a manual that tells you what fuel to use in that model. Unfortunately, babies are born without manuals, and parents don’t know what model of baby they have. Some people with food and chemical sensitivity take decades to find out what model they are. Foods are vital, but can cause us major problems, and even kill us. Poor food preparation, like inadequate cooking of meat or dried beans, or fast modern bread baking, cause trouble. So of course do additives in foods, especially when they are combined in one meal. Then there are pesticides in foods, often many pesticides in one food. Food may be mouldy. Food handlers may transmit infections via the foods they touch. Contaminated water may be used to wash foods. Food packaging may contaminate foods with aluminum or chemicals that leach from plastic. We survive as long as we do, because we have complex immune systems, and multiple ways of making chemicals safe. We have to find a way of working with our bodies, so as to have a happy and productive life. Learn about wise food choices

Margaret Moss

Nutritionist resources online


Email address [email protected]


  • Lifestyle choices, nutrition and how we treat our body are important
  • Many folks are deficient in vitamins, etc.
  • We are what we eat
  • Eat like your great, great grandmothers used to eat, not processed foods
  • We have to give the body what it needs and remove the substances that are bad for us
  • There are many experiments made on humanity at the same time
    • 5G
    • Toxic metals
    • Each has an effect on people
  • Our children are sicker than ever
    • In the US, 58 % have chronic diseases; it used to be 18 %
    • The age of optimal health has lowered to 29
    • When did we have so many special education classes
    • We are poisoning our children
    • Soil nutrients have been depleted with monocrops
    • Vegetables less nutrient, might have many pesticides
    • We don’t know how these pesticides or mutli -medications interact
  • Glyphosate
    • Opens up blood brain barrier and gut
    • Interferes with intercellular communication and detox pathways
    • Interferes with shikimate pathway which makes tertiary amines such as serotonin and tryptophan

Sugar consumption

  • Has increased in the West
    • Partially due to the false information given out about fats
    • Bad fats (vegetable oils, over processed fats)
  • Sugar enables cancer cells; helps cancer cells migrate into metastases
  • In gut are sulfate reducing bacteria, love fructose as fuel, rip sulfur oxygen from sulfate making sulfide which rips holes in the gut. > ulcerative colitis or worse, colon cancer
    • Oxygen with fructose fuel makes energy for these bacteria


  • Is .9 correlation between milk and heart disease
  • Cheese does not have high correlation with coronary heart disease
    • Making hard cheeses gets rid of sugar
  • Fermenting milk produces vitamin K 2 which puts calcium into the bone where it is needed.
    • We do not know enough about yogurt or kefir
  • Milk sugar splits into glucose and galactose (toxic)
    • Children with high galactose levels may be small, have heart disease, may be deaf, may have learning disabilities
  • We don’t know if raw milk is better or homogenize milk
  • Milk has fatty globules surrounded by a membrane
    • Something in this membrane causes platelets to come together and clot
    • Affects natural killer cells which fight infection
    • It is not cholesterol that is the problem, it is the sugar and membranes around the globules
  • There is not a lot of magnesium in milk
    • Magnesium helps prevent clotting
  • Multiple sclerosis (MS)
    • Exacerbated by milk and sugar
    • In past MS was reported when cocoa went into community
      • Related to cocoa sugars
    • More autoimmune diseases as move from the equator, particularly multiple sclerosis
      • Get less vitamin D at these levels
    • Usually low in magnesium
    • Usually have methylation and sulfation problems
      • Need folic acid, vitamin B 2, vitamin B 12 for methylation
      • Molybdenum, vitamin B 15
      • Omega 3 fats to make sulfate
  • Many processed foods have milk power
    • Possibly oxidize cholesterol in this process
    • Many foods have hidden milk
      • Custard, sausages
  • If we are brought up on cow milk, may develop allergies and sensitivities
    • do better on goat milk for a short period of time
  • Mother’s milk is the perfect food for infant

French paradox

  • That French eat fats and live longer
  • Fats is not the cause of heart disease
  • They don’t have a lot of liquid milk: they eat a lot of cheese
  • When the French eat, they eat slowly and talk to each other


  • is needed for the brain, hormones, cell walls, neurons
  • When cholesterol is oxidized, is problem
  • In the elderly, low cholesterol levels are associated with early death
  • Higher the cholesterol as an older person, the better the person is
  • HDL carries enzyme paroxinase which prevents LDL from oxidation
    • Ratio HDL/LDL important
  • Triglycerides reflection how much sugar had


  • Don’t want cheap, heavily processed, oxidized,  oils
  • Many oils have been heated and deodorized and processed
    • Eg sunflower   deodorized, gone through heating and many processes
  • Chips
    • Oil is reused all day and becomes nasty
      • Trans carbon bonds are converted to tris carbon bonds


Omega 3 and omega 6 essential fatty acids

  • Both are needed in balance
  • Omega 3 fasts
    • Basic/ primary  form is ALA (in flax oils, leaves
    • Gets precedence over omega6
      • Needs to be processed using lots of minerals to make
        • Fish has the process completed (hopefully low in mercury)
      • EPA anti-inflammatory
      • DHA. Good for the brain
      • People who are atropic, allergies are often poor at processing the first step of ALA and omega 6 AL
        • If you give them primrose oil, they have jumped the first step of the omega 6 pathway
      • When process omega 3, get prostaglandins series 3
  • Omega 6 fats
    • Basic/ primary form is LA
    • Come from nuts and seeds
      • In nut and seed, it is well protected
    • When process, get prostaglandins series 1 and series 2
    • Many people have an excess of omega 6 (lots of sunflower oil)
  • Butyric acid, lauric acid, oristic (? Acid)
    • Good fats from butter, ghee, coconut oil
    • Are saturated fats
    • Without them, we have leaky gut
      • Undigested food gets into bloodstream which causes trouble

Olive oil

  • Problem for some people with migraines, depression, IBS, arthritis, neurological problems like MS, motor neuron disease they don’t cope with a lot of phenols which re in olive oil
  • People with autoimmune diseases should be careful of olive oil and lectins (the outside of nuts
    • May have problems with walnuts but not macadaemia nuts
  • In rheumatoid arthritis have problems with wheat and even the lectins in refined grains
  • Chances are people with arthritis have trouble with lectins
    • Even potato and carrot skins
  • Lectin comes from Latin lego meaning “I read” or “I choose”
  • Lectins choose specific sugars
    • In rheumatoid arthritis,
    • In rheumatoid arthritis, the wheat lectin attaches to N Acetyl glucosamine which is all through out the body
      • In wheat, she suspects the lectin and not the wheat is the issue
    • Autoimmune kidney disease


  • Tend to be on low-fat diets
  • Tend to use a lot of shower gel
    • Takes fat out of the skin leaving skin dry and subject in infection
  • Most of skin does not need to be washed with anything other than water


  • A lot of people are affected, but part of the problem is the wheat is not properly processed
  • Our ancestors grew wheat to feed the population
    • The first thing ancestors did was to take the outside off and throw it to the pigs and chickens
    • Then ferment it and maker sourdough bread or chipalta (Italy)
    • Kellogg et al promoted eating wheat which meant bread could be made quickly
      • This causes problem for some people
      • It is the sugar in the wheat that is the problem or the jam put on the bread
  • Sour dough bread is much better
  • Gluten free bread
    • Has had a lot of the lectins removed
    • A lot of sugar added
    • May contain carregenan to hold it together
    • Bread made with maize, falls apart when cut
    • Cook gluten free food from scratch
      • Rice, buckwheat, maize, and potato rather than manufactured “free from stuff”

Food allergies

  • In 1920s “allergies” was coined for any adverse effect that would not bother most people
  • In 19602 discovered IgG which caused a dangerous, rapid reaction
  • She uses the word, “allergies” for immunological reactions

Foods intolerances

  • Lactose intolerances
    • Common in dark skinned people
    • Involves inability to break lactose into two simple sugars glucose and galactose
  • Fructose malabsorption
    • Don’t have enough carrying capacity to move it into the bloodstream
  • Need correct advice for each individual
    • We all have different genes so need different foods.
    • She tries to find out what manual should have come with individual

Autoimmune disease

  • Use probiotics or live yogurt will take regulatory effects from bad germs to protect from molecular mimicry
  • Vitamin D
  • Plenty of magnesium in diet
    • Most people with Multiple sclerosis are magnesium deficient
  • Epsom salts baths.
  • Avoid lectins

Drugs causing drug deficiency

  • Statins.  Creates deficiency of co Q 10
    • Blocks mesalonate pathway
  • Proton pump inhibitors (PPPIs)
    • Affect absorption of carotene, minerals and B 12

How to reduce inflammation

  • Diet
  • Bathe in magnesium sulfate
    • Will detox histamine
  • Methylation
    • Beet/ beet roots
    • Methylation need magnesium, folate
  • B 12 important in methylation is from animals
    • Vegans need to take vitamin B 12 or bad things can happen to the nervous system
  • Chlorinated water reduces B 12 in water
    • Drinking water with bacteria has vitamin B 12
  • Balance between omega 3 and omega 6
    • Prostaglandins 2 (form omega 6) are proinflammation
    • Prostaglandins 1 and 3 are anti inflammatory
    • Need some pr inflammatory for times when infected by pathogen
  • Vitamin D
    • Need vitamin D from the sun (or capsules)
    • Sun blockers block sun benefits
    • Helps T regulatory system regulate the immune system
    • With covid, when immune system got rid of virus, people became dangerously inflamed (cytokine storm) and died
      • They don’t have vitamin D to calm the response
      • Studies showed that persons with adverse outcomes from covid had low vitamin D levels
        • Folks with low vitamin D have 10 times risk of dying
  • accelerator pedal for inflammation are prostaglandins 2; brakes are prostaglandins 1 and 3 to calm everything down with T regulatory cells

What to do when getting an infection

  • take more vitamin C than normally up to 20 grams per day
    • up vitamin c til get loose stools then reduce a little bit
    • as recover, will need to reduce vitamin C
  • normally when take too much vitamin C, get diarrhea
  • vitamin c gets used up escorting mercury out of amalgam fillings
    • after removing amalgams, a person needs less vitamin C and can fight viruses more readily
    • in very sick people teeth with previous amalgams had to be removed because mercury went into the teeth

Removing Heavy metals

  • chlorella preindosa ? helps get mercury out
  • selenium
    • Mercury is toxic because it sits on enzymes where selenium is meant to be
    • don’t want too much selenium or it would be toxic
  • zinc
  • vitamin C

supplements to avoid

  • use companies with quality control
  • avoid with carreniginen
    • is extremely inflammatory associated with heart disease, cancer, ulcerative colitis
  • avoid with aspartame
  • avoid false coloring
    • vitamin D should look yellow
  • avoid supplements with boron because it depletes vitamin B 2
    • affects energy, sulfation, methylation, use of vitamin n B 6
      • without vitamin B 6 don’t make hormones
  • avoid supplements with folic acid
    • MTHFR is a vitamin B 2 enzyme
    • B6 in methylation won’t act without the vitamin B 2 to activate it