| STOP putting all that sugar into your body.. IN the average can of soda there is 10 tsps of sugar.. In diet soda its worse with artificial sweeteners... Contributed by Nancy Appleton, PhD Author of the book Lick The Sugar Habit In addition to throwing off the body's homeostasis, excess sugar may result in a number of other significant consequences. The following is a listing of some of sugar's metabolic consequences from a variety of medical journals and other scientific publications. (111 to be exact).... Sugar can suppress your immune system and impair your defenses against infectious disease.1,2 Sugar upsets the mineral relationships in your body: causes chromium and copper deficiencies and interferes with absorption of calcium and magnesium. 3,4,5,6 Sugar can cause can cause a rapid rise of adrenaline, hyperactivity, anxiety, difficulty concentrating, and crankiness in children.7,8 Sugar can produce a significant rise in total cholesterol, triglycerides and bad cholesterol and a decrease in good cholesterol.9,10,11,12 Sugar causes a loss of tissue elasticity and function.13 Sugar feeds cancer cells and has been connected with the development of cancer of the breast, ovaries, prostate, rectum, pancreas, biliary tract, lung, gallbladder and stomach.14,15,16,17,18,19,20 Sugar can increase fasting levels of glucose and can cause reactive hypoglycemia.21,22 Sugar can weaken eyesight.23 Sugar can cause many problems with the gastrointestinal tract including: an acidic digestive tract, indigestion, malabsorption in patients with functional bowel disease, increased risk of Crohn's disease, and ulcerative colitis.24,25,26,27,28 Sugar can cause premature aging.29 Sugar can lead to alcoholism.30 Sugar can cause your saliva to become acidic, tooth decay, and periodontal disease.31,32,33 Sugar contributes to obesity.34 Sugar can cause autoimmune diseases such as: arthritis, asthma, multiple sclerosis.35,36,37 Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections).38 Sugar can cause gallstones.39 Sugar can cause appendicitis.40 Sugar can cause hemorrhoids.41 Sugar can cause varicose veins.42 Sugar can elevate glucose and insulin responses in oral contraceptive users.43 Sugar can contribute to osteoporosis.44 Sugar can cause a decrease in your insulin sensitivity thereby causing an abnormally high insulin levels and eventually diabetes.45,46,47 Sugar can lower your Vitamin E levels.48 Sugar can increase your systolic blood pressure.49 Sugar can cause drowsiness and decreased activity in children.50 High sugar intake increases advanced glycation end products (AGEs)(Sugar molecules attaching to and thereby damaging proteins in the body).51 Sugar can interfere with your absorption of protein.52 Sugar causes food allergies.53 Sugar can cause toxemia during pregnancy.54 Sugar can contribute to eczema in children.55 Sugar can cause atherosclerosis and cardiovascular disease.56,57 Sugar can impair the structure of your DNA.58 Sugar can change the structure of protein and cause a permanent alteration of the way the proteins act in your body.59,60 Sugar can make your skin age by changing the structure of collagen.61 Sugar can cause cataracts and nearsightedness.62,63 Sugar can cause emphysema.64 High sugar intake can impair the physiological homeostasis of many systems in your body.65 Sugar lowers the ability of enzymes to function.66 Sugar intake is higher in people with Parkinson's disease.67 Sugar can increase the size of your liver by making your liver cells divide and it can increase the amount of liver fat.68,69 Sugar can increase kidney size and produce pathological changes in the kidney such as the formation of kidney stones.70,71 Sugar can damage your pancreas.72 Sugar can increase your body's fluid retention.73 Sugar is enemy #1 of your bowel movement.74 Sugar can compromise the lining of your capillaries.75 Sugar can make your tendons more brittle.76 Sugar can cause headaches, including migraines.77 Sugar can reduce the learning capacity, adversely affect school children's grades and cause learning disorders.78,79 Sugar can cause an increase in delta, alpha, and theta brain waves which can alter your mind's ability to think clearly.80 Sugar can cause depression.81 Sugar can increase your risk of gout.82 Sugar can increase your risk of Alzheimer's disease.83 Sugar can cause hormonal imbalances such as: increasing estrogen in men, exacerbating PMS, and decreasing growth hormone.84,85,86,87 Sugar can lead to dizziness.88 Diets high in sugar will increase free radicals and oxidative stress.89 High sucrose diets of subjects with peripheral vascular disease significantly increases platelet adhesion.90 High sugar consumption of pregnant adolescents can lead to substantial decrease in gestation duration and is associated with a twofold increased risk for delivering a small-for-gestational-age (SGA) infant.91,92 Sugar is an addictive substance.93 Sugar can be intoxicating, similar to alcohol.94 Sugar given to premature babies can affect the amount of carbon dioxide they produce.95 Decrease in sugar intake can increase emotional stability.96 Your body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch.97 The rapid absorption of sugar promotes excessive food intake in obese subjects.98 Sugar can worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD).99 Sugar adversely affects urinary electrolyte composition.100 Sugar can slow down the ability of your adrenal glands to function.101 Sugar has the potential of inducing abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases.102 I.V.s (intravenous feedings) of sugar water can cut off oxygen to your brain.103 Sugar increases your risk of polio.104 High sugar intake can cause epileptic seizures.105 Sugar causes high blood pressure in obese people.106 In intensive care units: Limiting sugar saves lives.107 Sugar may induce cell death.108 In juvenile rehabilitation camps, when children were put on a low sugar diet, there was a 44 percent drop in antisocial behavior.109 Sugar dehydrates newborns.110 Sugar can cause gum disease.111 |
| Don't put artificial sweeteners into your body... Actually worse than sugar.. As you read along daily you will often see paralell problems that many things can cause... I hope you will think about snergy (mixing - how things work together).. You can start to see if you use a combination of bad things IE: Aspartamine - High Fructose Corn Syrup, MSG and others you get a lot of snergy going on... mixing of many bad chemicals.. When you see that several on their own can cause serious health problems --- imagine then -- what several together are capable of? Just something to keep in mind as the list continues)..... Linda Aspartame was discovered as a novel sweetener in 1965. It was first authorized to enter the market in the United States in 1974. This authorization was suspended a few months later on the grounds that the first studies had not properly evaluated if aspartame could be toxic to the brain or cause brain cancer. A new assessment of those studies and the examination of new data, led to a marketing authorization for solid food in 1981 and for soft drinks in 1983. Aspartame was finally authorized as general sweetener in 1996. Up to now, the safety of aspartame has been assessed by a number of national and international organisations. An Acceptable Daily Intake (ADI) of aspartame for humans has been set at 40 mg/kg body weight per day by an international committee of experts. A debate on the risks to human health posed by the consumption of aspartame was relaunched, notably on the Internet, following an article published in 1996 which suggested there was a link between brain tumours and aspartame. Allegations claim that aspartame is responsible for a large number of adverse health effects such as multiple sclerosis, lupus erythematous, brain tumours, epileptic seizures, complications of diabetes, etc.. From Dr. Mercola's Website: Aspartame is, by far, the most dangerous substance on the market that is added to foods. Aspartame is the technical name for the brand names NutraSweet, Equal, Spoonful, and Equal-Measure. It was discovered by accident in 1965 when James Schlatter, a chemist of G.D. Searle Company, was testing an anti-ulcer drug. Aspartame was approved for dry goods in 1981 and for carbonated beverages in 1983. It was originally approved for dry goods on July 26, 1974, but objections filed by neuroscience researcher Dr John W. Olney and Consumer attorney James Turner in August 1974 as well as investigations of G.D. Searle's research practices caused the U.S. Food and Drug Administration (FDA) to put approval of aspartame on hold (December 5, 1974). In 1985, Monsanto purchased G.D. Searle and made Searle Pharmaceuticals and The NutraSweet Company separate subsidiaries. Aspartame accounts for over 75 percent of the adverse reactions to food additives reported to the FDA. Many of these reactions are very serious including seizures and death.(1) A few of the 90 different documented symptoms listed in the report as being caused by aspartame include: Headaches/migraines, dizziness, seizures, nausea, numbness, muscle spasms, weight gain, rashes, depression, fatigue, irritability, tachycardia, insomnia, vision problems, hearing loss, heart palpitations, breathing difficulties, anxiety attacks, slurred speech, loss of taste, tinnitus, vertigo, memory loss, and joint pain. According to researchers and physicians studying the adverse effects of aspartame, the following chronic illnesses can be triggered or worsened by ingesting of aspartame:(2) Brain tumors, multiple sclerosis, epilepsy, chronic fatigue syndrome, parkinson's disease, alzheimer's, mental retardation, lymphoma, birth defects, fibromyalgia, and diabetes. Aspartame is made up of three chemicals: aspartic acid, phenylalanine, and methanol. The book "Prescription for Nutritional Healing," by James and Phyllis Balch, lists aspartame under the category of "chemical poison." As you shall see, that is exactly what it is. What Is Aspartame Made Of? Aspartic Acid (40 percent of aspartame) Dr. Russell L. Blaylock, a professor of neurosurgery at the Medical University of Mississippi, recently published a book thoroughly detailing the damage that is caused by the ingestion of excessive aspartic acid from aspartame. Blaylock makes use of almost 500 scientific references to show how excess free excitatory amino acids such as aspartic acid and glutamic acid (about 99 percent of monosodium glutamate (MSG) is glutamic acid) in our food supply are causing serious chronic neurological disorders and a myriad of other acute symptoms.(3) How Aspartate (and Glutamate) Cause Damage Aspartate and glutamate act as neurotransmitters in the brain by facilitating the transmission of information from neuron to neuron. Too much aspartate or glutamate in the brain kills certain neurons by allowing the influx of too much calcium into the cells. This influx triggers excessive amounts of free radicals, which kill the cells. The neural cell damage that can be caused by excessive aspartate and glutamate is why they are referred to as "excitotoxins." They "excite" or stimulate the neural cells to death. Aspartic acid is an amino acid. Taken in its free form (unbound to proteins) it significantly raises the blood plasma level of aspartate and glutamate. The excess aspartate and glutamate in the blood plasma shortly after ingesting aspartame or products with free glutamic acid (glutamate precursor) leads to a high level of those neurotransmitters in certain areas of the brain. The blood brain barrier (BBB), which normally protects the brain from excess glutamate and aspartate as well as toxins, 1) is not fully developed during childhood, 2) does not fully protect all areas of the brain, 3) is damaged by numerous chronic and acute conditions, and 4) allows seepage of excess glutamate and aspartate into the brain even when intact. The excess glutamate and aspartate slowly begin to destroy neurons. The large majority (75 percent or more) of neural cells in a particular area of the brain are killed before any clinical symptoms of a chronic illness are noticed. A few of the many chronic illnesses that have been shown to be contributed to by long-term exposure to excitatory amino acid damage include: Multiple sclerosis (MS) ALS Memory loss Hormonal problems Hearing loss Epilepsy Alzheimer's disease Parkinson's disease Hypoglycemia AIDS Dementia Brain lesions Neuroendocrine disorders The risk to infants, children, pregnant women, the elderly and persons with certain chronic health problems from excitotoxins are great. Even the Federation of American Societies for Experimental Biology (FASEB), which usually understates problems and mimics the FDA party-line, recently stated in a review that: "It is prudent to avoid the use of dietary supplements of L-glutamic acid by pregnant women, infants, and children. The existence of evidence of potential endocrine responses, i.e., elevated cortisol and prolactin, and differential responses between males and females, would also suggest a neuroendocrine link and that supplemental L-glutamic acid should be avoided by women of childbearing age and individuals with affective disorders."(4) Aspartic acid from aspartame has the same deleterious effects on the body as glutamic acid. The exact mechanism of acute reactions to excess free glutamate and aspartate is currently being debated. As reported to the FDA, those reactions include:(5) Headaches/migraines Nausea Abdominal pains Fatigue (blocks sufficient glucose entry into brain) Sleep problems Vision problems Anxiety attacks Depression Asthma/chest tightness. One common complaint of persons suffering from the effect of aspartame is memory loss. Ironically, in 1987, G.D. Searle, the manufacturer of aspartame, undertook a search for a drug to combat memory loss caused by excitatory amino acid damage. Blaylock is one of many scientists and physicians who are concerned about excitatory amino acid damage caused by ingestion of aspartame and MSG. A few of the many experts who have spoken out against the damage being caused by aspartate and glutamate include Adrienne Samuels, Ph.D., an experimental psychologist specializing in research design. Another is Olney, a professor in the department of psychiatry, School of Medicine, Washington University, a neuroscientist and researcher, and one of the world's foremost authorities on excitotoxins. (He informed Searle in 1971 that aspartic acid caused holes in the brains of mice.) Phenylalanine (50 percent of aspartame) Phenylalanine is an amino acid normally found in the brain. Persons with the genetic disorder phenylketonuria (PKU) cannot metabolize phenylalanine. This leads to dangerously high levels of phenylalanine in the brain (sometimes lethal). It has been shown that ingesting aspartame, especially along with carbohydrates, can lead to excess levels of phenylalanine in the brain even in persons who do not have PKU. This is not just a theory, as many people who have eaten large amounts of aspartame over a long period of time and do not have PKU have been shown to have excessive levels of phenylalanine in the blood. Excessive levels of phenylalanine in the brain can cause the levels of seratonin in the brain to decrease, leading to emotional disorders such as depression. It was shown in human testing that phenylalanine levels of the blood were increased significantly in human subjects who chronically used aspartame.(6) Even a single use of aspartame raised the blood phenylalanine levels. In his testimony before the U.S. Congress, Dr. Louis J. Elsas showed that high blood phenylalanine can be concentrated in parts of the brain and is especially dangerous for infants and fetuses. He also showed that phenylalanine is metabolised much more effeciently by rodents than by humans.(7) One account of a case of extremely high phenylalanine levels caused by aspartame was recently published the "Wednesday Journal" in an article titled "An Aspartame Nightmare." John Cook began drinking six to eight diet drinks every day. His symptoms started out as memory loss and frequent headaches. He began to crave more aspartame-sweetened drinks. His condition deteriorated so much that he experienced wide mood swings and violent rages. Even though he did not suffer from PKU, a blood test revealed a phenylalanine level of 80 mg/dl. He also showed abnormal brain function and brain damage. After he kicked his aspartame habit, his symptoms improved dramatically.(8) As Blaylock points out in his book, early studies measuring phenylalanine buildup in the brain were flawed. Investigators who measured specific brain regions and not the average throughout the brain notice significant rises in phenylalanine levels. Specifically the hypothalamus, medulla oblongata, and corpus striatum areas of the brain had the largest increases in phenylalanine. Blaylock goes on to point out that excessive buildup of phenylalanine in the brain can cause schizophrenia or make one more susceptible to seizures. Therefore, long-term, excessive use of aspartame may provid a boost to sales of seratonin reuptake inhibitors such as Prozac and drugs to control schizophrenia and seizures. Methanol (aka wood alcohol/poison) (10 percent of aspartame) Methanol/wood alcohol is a deadly poison. Some people may remember methanol as the poison that has caused some "skid row" alcoholics to end up blind or dead. Methanol is gradually released in the small intestine when the methyl group of aspartame encounter the enzyme chymotrypsin. The absorption of methanol into the body is sped up considerably when free methanol is ingested. Free methanol is created from aspartame when it is heated to above 86 Fahrenheit (30 Centigrade). This would occur when aspartame-containing product is improperly stored or when it is heated (e.g., as part of a "food" product such as Jello). Methanol breaks down into formic acid and formaldehyde in the body. Formaldehyde is a deadly neurotoxin. An EPA assessment of methanol states that methanol "is considered a cumulative poison due to the low rate of excretion once it is absorbed. In the body, methanol is oxidized to formaldehyde and formic acid; both of these metabolites are toxic." They recommend a limit of consumption of 7.8 mg/day. A one-liter (approx. 1 quart) aspartame-sweetened beverage contains about 56 mg of methanol. Heavy users of aspartame-containing products consume as much as 250 mg of methanol daily or 32 times the EPA limit.(9) Symptoms from methanol poisoning include headaches, ear buzzing, dizziness, nausea, gastrointestinal disturbances, weakness, vertigo, chills, memory lapses, numbness and shooting pains in the extremities, behavioral disturbances, and neuritis. The most well known problems from methanol poisoning are vision problems including misty vision, progressive contraction of visual fields, blurring of vision, obscuration of vision, retinal damage, and blindness. Formaldehyde is a known carcinogen, causes retinal damage, interferes with DNA replication and causes birth defects.(10) Due to the lack of a couple of key enzymes, humans are many times more sensitive to the toxic effects of methanol than animals. Therefore, tests of aspartame or methanol on animals do not accurately reflect the danger for humans. As pointed out by Dr. Woodrow C. Monte, director of the food science and nutrition laboratory at Arizona State University, "There are no human or mammalian studies to evaluate the possible mutagenic, teratogenic or carcinogenic effects of chronic administration of methyl alcohol."(11) He was so concerned about the unresolved safety issues that he filed suit with the FDA requesting a hearing to address these issues. He asked the FDA to "slow down on this soft drink issue long enough to answer some of the important questions. It's not fair that you are leaving the full burden of proof on the few of us who are concerned and have such limited resources. You must remember that you are the American public's last defense. Once you allow usage (of aspartame) there is literally nothing I or my colleagues can do to reverse the course. Aspartame will then join saccharin, the sulfiting agents, and God knows how many other questionable compounds enjoined to insult the human constitution with governmental approval."(10) Shortly thereafter, the Commissioner of the FDA, Arthur Hull Hayes, Jr., approved the use of aspartame in carbonated beverages, he then left for a position with G.D. Searle's public relations firm.(11) It has been pointed out that some fruit juices and alcoholic beverages contain small amounts of methanol. It is important to remember, however, that methanol never appears alone. In every case, ethanol is present, usually in much higher amounts. Ethanol is an antidote for methanol toxicity in humans.(9) The troops of Desert Storm were "treated" to large amounts of aspartame-sweetened beverages, which had been heated to over 86 degrees F in the Saudi Arabian sun. Many of them returned home with numerous disorders similar to what has been seen in persons who have been chemically poisoned by formaldehyde. The free methanol in the beverages may have been a contributing factor in these illnesses. Other breakdown products of aspartame such as DKP (discussed below) may also have been a factor. In a 1993 act that can only be described as "unconscionable," the FDA approved aspartame as an ingredient in numerous food items that would always be heated to above 86 degree F (30 degree C). Diketopiperazine (DKP) DKP is a byproduct of aspartame metabolism. DKP has been implicated in the occurrence of brain tumors. Olney noticed that DKP, when nitrosated in the gut, produced a compound that was similar to N-nitrosourea, a powerful brain tumor causing chemical. Some authors have said that DKP is produced after aspartame ingestion. I am not sure if that is correct. It is definitely true that DKP is formed in liquid aspartame-containing products during prolonged storage. G.D. Searle conducted animal experiments on the safety of DKP. The FDA found numerous experimental errors occurred, including "clerical errors, mixed-up animals, animals not getting drugs they were supposed to get, pathological specimens lost because of improper handling," and many other errors.(12) These sloppy laboratory procedures may explain why both the test and control animals had sixteen times more brain tumors than would be expected in experiments of this length. In an ironic twist, shortly after these experimental errors were discovered, the FDA used guidelines recommended by G.D. Searle to develop the industry-wide FDA standards for good laboratory practices.(11) DKP has also been implicated as a cause of uterine polyps and changes in blood cholesterol by FDA Toxicologist Dr. Jacqueline Verrett in her testimony before the U.S. Senate.(13) |
STOP PUTTING THESE THINGS IN YOUR MOUTH |
| STOP putting HFCS into your body... I simply cannot say enough BAD things about HFCS... Especially the effects its having on our children... I could send info and articles all day long on this horrible ingredient and the effects on us... Please read labels. I absolutey refuse to by anything with HFCS in it.. High-fructose corn syrup, which is now found in everything from soda to crackers to salad dressing, has been noted by many experts as a possible culprit in the obesity epidemic. Obesity rates since 1980, for instance, have risen at a rate similar to that of high-fructose corn syrup, and nutritionists often advise avoiding it. New York Times July 2, 2006 (Registration Required) From Mercola.com There are over 35 years of HARD empirical evidence of refined man-made fructose metabolizing to triglycerides and adipose tissue, UNLIKE the fructose molecule linked to a glucose molecule, found in sucrose (cane or beet), which is converted to blood glucose. A FACT -Sucrose raises blood glucose and then crashes it, below fasting baseline, within 25 minutes of ingestions . A FACT. HFCS or crystalline fructose or hydrolyzed fructose from insulin, convert to triglycerides and adipose tissue, within 60 minutes of ingestion, not blood glucose -- The cheapest ingredient in the American food chain (profit factor) after air, water and salt is HFCS -- A FACT. FACT. In 1970, zero pounds of HFCS existed in the U.S. food chain, or the SEMANTICALLY legislated equivalent in the EU, 'iso-glucose,' which is High Fructose Wheat Or Beet Syrup. A FACT.Today HFCS is about 68 pounds per year per person in the USA -- In 2005, if one looks at the actuarial curve on cardiovascular disease, obesity, hypoglycemia, and diabetes, they all parallel HFCS increase in the food chain -- Corn starch converted to a man-made molecule falsely called 'fructose' is NOT sugar from cane or beet or metabolized the same -- A FACT. A FACT. MDs have no nutritional or metabolic training in med school -- A FACT. MDs have no methodology in their teaching to prevent, as opposed to only treat -- A FACT. Does HFCS significantly contribute to ill health in the U.S. food chain? Yes, follow the insurance companies scrambling in actuarial panic with a sudden and unexplained spike in heart attack death pay-outs among baby boomers ingesting too much HFCS and telling MDs to warn patients to get off soda and HFCS-laden prducts, for profit -- By Dr. Joseph Mercola with Rachael Droege You may already be familiar with the dangers of fructose that I’ve warned about in the past, but what you may not know is that high-fructose corn sweeteners that have been used to sweeten soft drinks and food since the 1970s are major contributors to the obesity epidemic in the United States. The lead article of the April 2004 American Journal of Clinical Nutrition features this issue and the researchers say consumption of high-fructose corn sweeteners increased more than 1,000 percent between 1970 and 1990, far exceeding changes in intake of any other food or food group. Food and beverage manufacturers began switching their sweeteners from sucrose (table sugar) to corn syrup in the 1970s when they discovered that high-fructose corn syrup (HFCS) was not only cheaper to make, it was also much sweeter (processed fructose is nearly 20 times sweeter than table sugar), and this switch has drastically altered the American diet. In 1966, sucrose made up 86 percent of sweeteners. Today, 55 percent of sweeteners used are made from corn. And while people ate no high-fructose corn syrup in 1966, they ate close to 63 pounds each in 2001. HFCS, which is made from cornstarch, is now used to sweeten: Soft drinks - Fruit juices - Baked goods - Canned fruits -Dairy products - Cookies - Gum - Jams and jellies ... My notes: That is a very short list.. Check out your Syrup, Catsup and much more.. Its just everywhere.. HFCS is the only caloric sweetener in U.S. soft drinks and over 60 percent of the calories in apple juice, which is used as a base for many fruit drinks, come from fructose. The primary source of HFCS in the American diet is soda and juice--about two-thirds of all fructose consumed in the United States is in beverages. Researchers estimated that Americans eat 132 calories of HFCS while the top 20 percent of sweetener consumers eat over 300. And some, they say, eat as much as 700 calories per day of HFCS. So what makes corn syrup such an unhealthy, fat-promoting product? Fructose is Metabolized to Fat The digestive and absorptive processes for glucose and fructose are different. Unlike glucose, which the body uses, when one consumes large amounts of fructose it is a relatively unregulated source of fuel for the liver to convert to fat and cholesterol. Fructose converts to fat more than any other sugar. It is also known to raise triglycerides significantly. Most Fructose is Consumed as a Liquid The fact that most fructose is consumed in a liquid form significantly magnifies its negative metabolic effects. The devastation it has on our biology would be significantly lessened if it were consumed in solid food, but as I mentioned above, most fructose is consumed in soft drinks and fruit juices. Fructose Does Not Stimulate Insulin Secretion In addition, unlike glucose, fructose does not stimulate insulin secretion or enhance leptin, a hormone thought to be involved in appetite regulation, production. Because insulin and leptin act as key signals in regulating how much food you eat and body weight, this suggests that dietary fructose may contribute to increased food intake and weight gain. Fructose Has no Enzymes, Vitamins or Minerals Fructose has no enzymes, vitamins or minerals so it takes micronutrients from the body while it assimilates itself for use. However, eating a small piece of whole fruit, which contains natural fructose, is not likely to be a problem for most people because fresh fruits contain the enzymes, vitamins and minerals that are needed for the fructose to assimilate in the body. Corn is a Grain, Not a Vegetable Contrary to common belief, corn is a grain, not a vegetable, and is definitely not fit as a dietary staple and mainstay, primarily because it contains high amounts of sugar. When early Native Americans changed their diet to one based mostly on corn, they had increased rates of the following: Anemia - Dental cavities - Osteoarthritis - Bone infections and other bone problems .. Corn is Everywhere in the American Diet Corn, and usually highly processed corn, has become a staple ingredient of the American diet. Cheap corn is truly the building block of the ''fast-food nation," as Michael Pollan writes in a New York Times article. Not only is it in HFCS, but animals raised for meat are often fed corn and other grains. Most meat in supermarkets comes from grain-fed animals. On the contrary, grain-free meats not only provide a better balance of omega fats, but also the animals are healthier and more humanely raised, and the risk of acquiring an infection from a healthy animal is very remote. What You Can Do Genetic factors clearly play an important role in the development of obesity. However, the rapidity with which the current epidemic of obesity has hit the United States and the rest of the world makes diet and lifestyle a more likely explanation. So the answer is plain and simple. If you want to lose weight stop drinking soda and processed fruit juices that are sweetened with about eight teaspoons of fructose per serving. I have made many difficult recommendations to patients in their quest to achieve health, but one of the simplest is to stop drinking soda. There is never any reason to drink it and it is one of the easiest foods to give up. Switch to pure water as your beverage of choice and you will be well on your way to better health. The rise in corn sweeteners stems largely from the steady growth of high-fructose corn syrup, which increased from zero consumption in 1966 to 62.6 pounds per person in 2001. Additionally, fructose is converted into the chemical backbone of trigylcerides more efficiently than glucose, and elevated levels of trigylcerides are linked to an increased risk of heart disease. One study found that fructose produced significantly higher blood levels of triglycerides in men, although not in women, leading researchers to say that diets high in fructose may be undesirable, especially for men. Further, fructose may alter the magnesium balance in the body, leading to an acceleration of bone loss, according to a USDA study. Researchers have also examined evidence from multiple studies and concluded that large quantities of fructose from a variety of sources, such as table sugar and high-fructose corn syrup, induce insulin resistance, impair glucose tolerance, produce high levels of insulin, boost a dangerous type of fat in the blood and cause high blood pressure in animals. Fructose is not something that should be in your diet. Yet, as the article states, high-fructose corn syrup is one of the most commonly used sweeteners. Soda should almost be illegal to give to children. I can't think of any reason or justification to continue such a disease-promoting practice. |
| Don't put this horrible thing in your body.. And MSG is so often hidden - its even harder to avoid.. I hope while you read the reactions from these items listed daily you will see that very often many of the same reactions and problems show up in more than one.. Does that not tell us that some people eating all this stuff could most definately relate them to some of our health problems??? I know this one is long --- Please be sure to see the list at the bottom of Foods containing MSG.. This is why "change in the way we eat" alone -- can have such an impact on better health. Linda Collected Reports of Endocrine Disorders, Retinal Degeneration, and Adverse Reactions Caused by MSG Ingestion of processed free glutamic acid (MSG) is known to produce a variety of adverse reactions in some people. These reactions, although seemingly dissimilar, are no more diverse than reactions found as side effects of certain neurological drugs. All forms of MSG (free glutamic acid that occurs in food as a consequence of manufacture) cause these reactions in MSG-sensitive people. That includes MSG found in a plant "growth enhancer" called AuxiGro, and MSG found in a variety of other fertilizers and fungicides that have been approved for spraying on growing crops, including crops identified as "organic." MSG may cause or make worse, the following: Cardiac - Arrhythmia - Atrial fibrillation - Tachycardia - ..Rapid heartbeat -..Palpitations -Slow heartbeat - Angina - Extreme rise or drop in blood pressure Circulatory Swelling Gastrointestinal Diarrhea - Nausea/vomiting - Stomach cramps - Rectal bleeding - Bloating Muscular Flu-like achiness - Joint pain - Stiffness Neurological Depression -Mood swings - Rage reactions - Migraine headache - Dizziness - Light- headedness - Loss of balance - Disorientation - Mental confusion - Anxiety - Panic attacks - Hyperactivity - Behavioral problems in children - Attention deficit disorders - Lethargy - Sleepiness Insomnia - Numbness or paralysis Seizures - Sciatica - Slurred speech - Chills and shakes - Shuddering Visual Blurred vision - Difficulty focusing - Pressure around eyes Respiratory Asthma - Shortness of breath - Chest pain - Tightness in the chest - Runny nose Sneezing Urological / Genital - Bladder pain (with frequency) - Swelling of the prostate - Swelling of the vagina - Vaginal spotting - Frequent urination - Nocturia Skin - Hives (may be both ..internal and external) - Rash - Mouth lesions - Temporary tightness or ..partial paralysis - ..(numbness or tingling)..of the skin - Flushing - Extreme dryness of ..the mouth - Face swelling - Tongue swelling - Bags under eyes Endocrine disorders; conditions such as GROSS OBESITY, stunted growth, LEARNING DISABILITIES, and behavior disorders caused by MSG-induced damage to the endocrine system; and glaucoma and RETINAL DEGENERATION (possibly leading to blindness) are not classified as "adverse reactions." When caused by MSG, their roots lie in the destruction of brain cells, possibly years before gross obesity, stunted growth, learning disabilities, behavior disorders, and/or retinal degeneration are first observed. Research confirming that MSG consumed by laboratory animals causes brain lesions in the area of the hypothalamus has been replicated many times. Research that has claimed to find that MSG is "safe" has always been seriously flawed; and has always been financed, directly or indirectly, by the glutamate industry. Obesity, reproductive disorders, and learning impairment, that sometimes become obvious only after puberty, may have their origins in neuroendocrine dysfunction caused by exposure of infants and small children to MSG. These ALWAYS contain MSG Glutamate Glutamic acid Gelatin Monosodium glutamate Calcium caseinate Textured protein Monopotassium glutamate Sodium caseinate Yeast nutrient Yeast extract Yeast food Autolyzed yeast Hydrolyzed protein (any protein that is hydrolyzed) Hydrolyzed corn gluten Natrium glutamate (natrium is Latin/German for sodium) These OFTEN contain MSG or create MSG during processing Carrageenan Maltodextrin Malt extract Natural pork flavoring Citric acid Malt flavoring Bouillon and Broth Natural chicken flavoring Soy protein isolate Natural beef flavoring Ultra-pasteurized Soy sauce Stock Barley malt Soy sauce extract Whey protein concentrate Pectin Soy protein Whey protein Protease Soy protein concentrate Whey protein isolate Protease enzymes Anything protein fortified Flavors(s) & Flavoring(s) Anything enzyme modified Anything fermented Natural flavor(s) & flavoring(s) Enzymes anything Seasonings (the word "seasonings") Low fat and no fat milk products often include milk solids that contain MSG. Drinks, candy, and chewing gum are potential sources of hidden MSG and of aspartame and neotame. Aspartic acid, found in neotame and aspartame (NutraSweet), ordinarily causes MSG type reactions in MSG sensitive people. Aspartame is found in some medications, including children's medications. Neotame is relatively new and we have not yet seen it used widely. Check with your pharmacist. Binders and fillers for medications, nutrients, and supplements, both prescription and non-prescription, enteral feeding materials, and some fluids administered intravenously in hospitals, may contain MSG. According to the manufacturer, Varivax–Merck chicken pox vaccine (Varicella Virus Live), contains L- monosodium glutamate and hydrolyzed gelatin both of which contain processed free glutamic acid (MSG) which causes brain lesions in young laboratory animals, and causes endocrine disturbances like OBESITY and REPRODUCTIVE disorders later in life. It would appear that most, if not all, live virus vaccines contain MSG. MSG can be hidden in: Infant formula baby food Vaccines--including vaccines that are injected into children. Like so many other live virus vaccines, the new (2003) nasal spray flu vaccine called FluMist contains MSG in the form of monosodium glutamate -- Dietary supplements Medications/pharmaceuticals Protein drinks often recommended for seniors Protein bars and protein powders Enteral feeding products (tube feeding products) Fertilizers, pesticides, fungicides, and plant growth enhancers Kosher food Cosmetics Protein powders sold in health food stores Wine Agricultural products that can be sprayed on wine grapes, including California wine grapes MSG is hidden in: Most food with labels that say "No Added MSG," "No MSG Added," and "No MSG" Food that is falsely advertised as containing no MSG Food whose manufacturers falsely claim, in response to questions, that their products contain no MSG Food served in restaurateurs that falsely claim that the food they serve contains no MSG III. What is MSG? How is it manufactured? How do we know it causes brain damage and neuroendocrine disorders? How do we know it causes unwanted observable reactions? How is MSG manufactured? See: How is MSG manufactured? >>>How do we know that MSG causes brain damage and neuroendocrine disorders? See: How do we know that MSG causes brain damage and neuroendocrine disorders? Research (sound science) says that use of MSG places every human at risk: Animal studies. Obesity Brain lesions Retinal degeneration Neuroendocrine disorders Addiction, stroke, epilepsy, degenerative disorders, brain trauma, neuropathic pain, schizophrenia, anxiety, and depression -- all associated with the "glutamate cascade." Behavior, memory, and learning disorders ALERT – NOW SOME RAW CHICKENS HAVE MSG According to a Washington Post article, about 30% of fresh chickens are enhanced with some kind of solution. Some, if not all of those solutions, contain ingredients that we recognize as containing processed free glutamic acid (MSG). We have had reports of MSG-type reactions.... THINK TWICE BEFORE YOU BUY THAT TURKEY (Natural turkey broth powder, turkey broth, and natural flavorings often contain processed free glutamic acid (MSG) The above from Truth in Labeling: http://www.truthinlabeling.org/adversereactions.html All of The above from one website: Like HFCS -- I could list information like this all day long on MSG... ---------------------------------------- The following Fast Food menu items contain MSG: And is from the website: http://www.msgtruth. org/avoid.htm The Following McDonald's® Items: Grilled Chicken Filet Hot and Spicy Chicken Patty Grilled Chicken Ceasar Salad Grilled Chicken California Cobb Salad Seasoned Beef Sausage Scrambled Egg Mix, Sausage, and Sausage Patty French Fries - a "seasoning" made from beef, wheat and milk, processed to break down the proteins into free amino acids like glutamate) is added to the oil the fries are precooked in. US laws allow "natural flavoring" to consist of "protein hydrolysates" containing free glutamic acid. (That's why they do it - to free glutamate to act like MSG so they can declare a "clean label" while misleading the consumer.) The Following Burger King® Items: Breaded Chicken Patty Spicy Chicken Patty Breaded Tendercrisp Chicken Chicken Tenders BK Chicken Fries Garden Veggie Patty - contains hydrolyzed corn, soy and wheat - which contains free glutamate Sausage Patty Ranch dipping sauce Ken's Fat Free Ranch Dressing The Following KFC® products: Roasted Ceasar Salad (WITHOUT dressing and croutons) Crispy Ceasar Salad (WITHOUT dressing) Roasted BLT Salad (WITHOUT dressing) Crispy BLT Salad (WITHOUT dressing Hidden Valley - The Original Fat Free Ranch Dressing KFC Creamy Parmesan Ceasar Dressing - contains parmesan cheese - very high in MSG naturally KFC Garlic Parmesan Croutons Pouch - contains parmesan cheese - very high in MSG naturally KFC Famous Bowls - Mashed Potatoes with Gravy Gravy KFC Famous Bowls - Rice with Gravy Rice Seasoned Rice KFC Snacker - Chicken KFC Snacker - Honey BBQ Honey BBQ Sandwich Double Crunch Sandwich Crispy Twister Oven Roasted Twister Oven Roasted Twister (WITHOUT sauce) Tender Roast Sandwich Tender Roast Sandwich(WITHOUT sauce) Original Recipe Chicken (its in the marinade - it's literally soaked in MSG and salt) Extra Crispy - MSG is in both the marinade AND the breading Colonel's Crispy Strips Popcorn Chicken Chicken Pot Pie Boneless HBBQ Wings Boneless Fiery Buffalo Wings Sweet and Spicy Boneless Wings Hot Wings Green Beans (yeah, this shocked us too) Mashed Potatoes with Gravy Potato Wedges Chick - fil - A® we'll examine this menu next, but we're not optimistic, the Chicken Sandwich has MSG in it. The best advice to anyone visiting a Fast Food establishment if you have to: AVOID all CHICKEN items AVOID all SAUSAGE items AVOID all PARMESAN products AVOID all Ranch dressings - stick to oil and vinegar Italian AVOID Croutons AVOID KFC altogether - we're not kidding AVOID Dipping Sauces AVOID Gravy The following foods contain MSG or its business end - the free amino acid glutamate - in amounts large enough to cause reactions in those sensitive to it.: Taco Bell® - seasoned meat - contains autolyzed yeast - which contains free glutamate Other menu items that contain soy sauce, natural flavors, autolyzed yeast or hydrolyzed protein which can contain up to 20% free glutamic acid - the active part of MSG. Hamburger Helper Microwave Singles® (targeted towards children) Doritos® Pringles® (the flavored varieties) Boar's Head® cold cuts and most of their hotdogs Progresso® Soups - all of them Lipton® Noodles and Sauce Lipton® Instant soup mix Unilever or Knorr® products - often used in homemade Veggie dips. Kraft® products nearly all contain some free glutamate Gravy Master® Cup-a-soup® or Cup-o-Noodles® Planters® salted nuts - most of them Accent® -this is nearly pure MSG Braggs® Liquid Aminos - sold at Whole Foods Hodgson Mill Kentucky Kernel Seasoned Flour® Tangle extract (seaweed extract) - found in sushi rolls (even at Whole Foods) Seaweed is what MSG was first isolated from. Fish extract - made from decomposed fish protein - used now in Japanese sushi dishes - very high in free glutamate. sausages - most supermarkets add MSG to theirs processed cheese spread Marmite® supermarket poultry or turkeys that are injected or "self-basting" restaurant gravy from food service cans flavored ramen noodles boullion - any kind instant soup mixes many salad dressings most salty, powdered dry food mixes - read labels flavored potato chips restaurant soups made from food service soup base or with added MSG monopotassium glutamate glutamic acid gelatin hydrolyzed vegetable protein (found in many processed AMERICAN foods, like canned tuna and even hot dogs) hydrolyzed plant protein (found in many processed AMERICAN foods, like canned tuna and even hot dogs) autolyzed yeast (found in many processed AMERICAN foods, read labels) sodium caseinate textured protein beet juice - it is used as a coloring, but MSG is manufactured from beets and the extract may contain free glutamic acid - Yo Baby - organic baby yogurt has just changed the formula to include beet extract yeast extract yeast food or nutrient soy protein isolate soy sauce Worcestershire sauce Kombu extract dry milk and whey powder "natural flavors" - may contain up to 20% MSG carageenan dough conditioners malted barley malted barley flour - found in many supermarket breads and all-purpose flours including: King Arthur, Heckers, and Gold Medal flour body builder drink powders containing protein Parmesan cheese - naturally high in free glutamate over-ripe tomatoes - naturally high in free glutamate mushrooms - naturally high in free glutamate Medications in gelcaps - contain free glutamic acid in the gelatin Cosmetics and shampoos - some now contain glutamic acid Fresh produce sprayed with Auxigro in the field. (Yes the EPA approved this. It appalled us too.) Be aware it is not just the brand names mentioned, but many similar products to the ones listed also contain MSG. You must read labels. These product names were given as examples of the many products that contain MSG. Four good rules of thumb are: The more salty a processed food is, the more likely it is to contain MSG or free glutamate. The more processed a food is, the more likely it is to contain MSG or free glutamate: powdered stuff that used to be food is likely to have added MSG because the original flavor has been degraded. The more ingredients in a packaged food, the more likely MSG is present. Read labels carefully if a food has more than five ingredients. The next wave of hastily approved "MSG replacers" you may wish to avoid will be Senomyx. According to the New York Times April 6, 2005 article "Food Companies Test Flavorings That Can Mimic Sugar, Salt or MSG": " Since Senomyx's flavor compounds will be used in small proportions (less than one part per million), the company is able to bypass the lengthy F.D.A. approval process required to get food additives on the market. Getting the Flavor and Extract Manufacturers Association status of generally recognized as safe, or GRAS, took Senomyx less than 18 months, including a 3-month safety study using rats. In contrast, the maker of the artificial sweetener sucralose spent 11 years winning F.D.A. approval and is required to list the ingredient on food labels." And Senomyx DOESN'T have to be labeled as such. It will be grouped under "artificial flavors". They still don't believe the consumer should know what they are eating. In fact, that is exactly the strategy. Here is one last quote from the NYT article to leave you with: "We're helping companies clean up their labels," said Senomyx's chief executive, Kent Snyder. Mr. Snyder, that is EXACTLY what we are afraid of. |
| Please don't put this in your Body.. Be sure to see this section further down: How much trans fat is in the products that we eat? and the 6 rules to consider About Trans Fat There are four kinds of fats: monounsaturated fat, polyunsaturated fat, saturated fat, and trans fat. Monounsaturated fat and polyunsaturated fat are the "good" fats. It is generally accepted that consumption of saturated fat should be kept low, especially for adults. Trans fat (which means trans fatty acids) is the worst kind of fat, far worse than saturated fat. Partial hydrogenation is an industrial process used to make a perfectly good oil, such as soybean oil, into a perfectly bad oil. The process is used to make an oil more solid; provide longer shelf-life in baked products; provide longer fry-life for cooking oils, and provide a certain kind of texture or "mouthfeel." The big problem is that partially hydrogenated oil is laden with lethal trans fat. It is only the trans fat created by the partial hydrogenation of vegetable oils that we are concerned about and that should be eliminated completely from your diet. We at BanTransFats.com are not concerned with the kind of naturally occurring trans fat found in small amounts in pomegranates, cabbage, peas, or the type found in the meat and milk of cows, sheep and goats. Partially hydrogenated oils are commonly found in processed foods like commercial baked products such as cookies, cakes and crackers, and even in bread. They are also used as cooking oils (called "liquid shortening") for frying in restaurants. Top nutritionists at Harvard have stated as follows: "By our most conservative estimate, replacement of partially hydrogenated fat in the U.S. diet with natural unhydrogenated vegetable oils would prevent approximately 30,000 premature coronary deaths per year, and epidemiologic evidence suggests this number is closer to 100,000 premature deaths annually." See Harvard School of Public Health report. See also "Eat, Drink and Be Healthy: The Harvard Medical School Guide to Healthy Eating" at p.73. Health effects One of the reasons that partially hydrogenated oils are used is to increase the product's shelf life, but they decrease your shelf life. Trans fats cause significant and serious lowering of HDL (good) cholesterol and a significant and serious increase in LDL (bad) cholesterol; make the arteries more rigid; cause major clogging of arteries; cause insulin resistance; cause or contribute to type 2 diabetes; and cause or contribute to other serious health problems. Explanation of terms LDL (bad) cholesterol: The main source of cholesterol buildup and blockage in the arteries. HDL (good) cholesterol: Carries cholesterol from the blood back to the liver, which processes the cholesterol for elimination from the body. HDL makes it less likely that excess cholesterol in the blood will be deposited in the coronary arteries. (HDL levels, to be considered "normal," should be at least 35 - 40 mg/DL.) Blood vessels: There are three types of blood vessels: arteries, veins, and capillaries. The arteries carry blood away from the heart. The capillaries connect the arteries to veins. Finally, the veins carry the blood back to the heart. a New York Times article about HDL cholesterol. Here is an extract: "There is considerable evidence linking an increased risk of heart disease and stroke more strongly to low HDL levels than to high LDL levels. For every one-milligram rise in "good cholesterol," the risk for developing cardiovascular disease falls by 2 percent to 3 percent. A level of 60 milligrams or higher helps to protect against this major killer. In addition to enabling the body to get rid of unwanted cholesterol, HDL also acts in several other protective ways: as an antioxidant deterring the harmful oxidation of LDL, and as an anti-inflammatory agent, helping to repair what is now considered a major player in blood vessel disease. And it has anti-clotting properties, which can help keep blood clots from blocking arteries." Studies There have been many studies about the health effects of trans fats. Here are some examples. 1. A major comprehensive study on the health effects of trans fats was published in April 2006 in the New England Journal of Medicine. The study brings together the findings from different studies and contains several findings, including the following: On a per-calorie basis, trans fats appear to increase the risk of coronary heart disease more than any other macronutrient, conferring a substantially increased risk at low levels of consumption (1 to 3 percent of total energy intake). In a meta-analysis of four prospective cohort studies involving nearly 140,000 subjects, including updated analyses from the two largest studies, a 2 percent increase in energy intake from trans fatty acids was associated with a 23 percent increase in the incidence of coronary heart disease.... How much trans fat is in the products that we eat? How much trans fat do we consume in a day? Some of us are consuming virtually none, because we are being extremely selective about what we eat. Some of us are consuming in excess of 15 grams of trans fat per day. If that sounds unbelievable, look at the following figures: One McDonald's large fries contains 8 grams of trans fat. A McDonald's apple pie contains 4.5 grams of trans fat. Four Girl Scout shortbread cookies contain 1.5 grams of trans fat. A large order of KFC Popcorn Chicken contains 7 grams of trans fat. KFC's Chicken Pot Pie contains 14 grams of trans fat. A typical 3-piece KFC Extra Crispy combo meal, with a drumstick, two thighs, potato wedges, and a biscuit contains 15 grams of trans fat. Incidentally, don't think that the problem is only at McDonald's or other fast-food chains. Nothing could be further from the truth. Many other restaurants, including "quality" restaurants, fry their food in partially hydrogenated oil and served baked goods containing partially hydrogenated fat. Many of them serve larger portions with more trans fat than McDonald's. How much are you consuming? What not to eat - The 6 rules Here are six rules to help you avoid consuming partially hydrogenated oils. Don't think for one minute that this is all you need to do for your heart and your health. Eliminating partially hydrogenated oils from your diet is just one piece of the puzzle. This is not the place to educate you about heart health and other medical issues. But if you don't understand heart health, then learn about it - please - for your own and your family's well-being. And if you are avoiding squarely facing up to the issue, and possibly kidding yourself, then go to a cardiologist for a checkup if you haven't already done so. That applies to women too. Heart disease is the number one killer of women in the United States. 1. Don't eat any product which has the words "partially hydrogenated" or "shortening" in the ingredients list. 2. If the label says zero trans fats, don't believe it. If the words "partially hydrogenated" or "shortening" are in the ingredients list, it DOES contain trans fat. Under FDA regulations in effect in the United States, "if the serving contains less than 0.5 gram [of trans fat], the content, when declared, shall be expressed as zero." Suppose a product contains 0.4 grams per serving and you eat four servings (which is not uncommon). You have just consumed 1.6 grams of trans fat, despite the fact that the package claims that the product contains zero grams of trans fat per serving. Changing this rule is a high priority for BanTransFats.com. We are working on it. (In Canada, the situation is not as bad. If the serving contains less than 0.2 grams of trans fat, the content may expressed as zero.) 3. Be careful when consuming products with labels from outside the United States. Sometimes they contain partially hydrogenated oil but it's not on the label. 4. In restaurants, bakeries, and other eateries, ask whether they use partially hydrogenated oil for frying or baking or in salad dressings. If they say they use vegetable oil, ask whether it is partially hydrogenated. Don't be shy about asking. Assume that all unlabeled baked and fried goods contain partially hydrogenated oil, unless you know otherwise. Ask about that fried food. Ask about the oil in the salad dressing. Ask about that donut. Ask about that pie crust. Ask about that bread. When you ask, you are sending a message to the seller of the food that you don't want trans fats. 5. Keep saturated fat intake low too. This is very important. 6. Remember that polyunsaturated fat and monounsaturated fats are good fats. One more thing. Cholesterol that affects our arteries comes from two sources: (i) animal products and (ii) bad fats. If a product is "cholesterol fee," that doesn't mean that it won't raise your bad cholesterol. If the product itself contains no cholesterol but it does contain trans fat or saturated fat, it will raise your bad cholesterol.. This is not medical advice. If you have a medical condition that requires you to eat a particular product, you should consult your doctor before making any changes. |
| SUGAR WORSE YET - ARTIFICIAL SWEETENERS (MAKE YOU SICK & FAT) HIGH FRUCTOSE CORN SYRUP MONOSODIUM GLUTAMATE HYDROGONATED OILS - BAD FATS |
| Want to know what these things are doing to your body? Maybe you don't want to know. But you owe it to yourself to know what your putting in your body. What we put in our mouth equals how healthy we are. |
