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.
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