Question: Is it true that the cosmetics industry can put any chemical into a product’s "fragrance" without showing it on the ingredients list? What do they put in there?
Answer: It's true. When you see "fragrance" on a personal care product's label, read it as "hidden chemicals." A major loophole in FDA's federal law lets manufacturers of products like shampoo, lotion, and body wash include nearly any ingredient in their products under the name "fragrance" without actually listing the chemical.
Companies that manufacture personal care products are required by law to list the ingredients they use, but fragrances and trade-secret formulas are exempt. An analysis of the chemical contents of products reveals that the innocuous-looking “fragrance” often contains chemicals linked to negative health effects. Phthalates, used to make fragrances last longer, are associated damage to the male reproductive system, and artificial musks accumulate in our bodies and can be found in breast milk. Some artificial musks are even linked to cancer. And if you've got asthma, watch out-- fragrance formulas are considered to be among the top 5 known allergens, and can trigger asthma attacks. The same kinds of chemicals are often used for fragrances in cleaning products, scented candles, and air fresheners.
To avoid those unpleasant side effects, choose fragrance-free products, but beware labels that say "unscented." It may only mean that the manufacturer has added yet another fragrance to mask the original odor. Check ingredient labels carefully, or search Skin Deep to find products that do not list "fragrance" as an ingredient.
The best solution is not to allow cosmetics companies to get through this loophole. They should be required to list all of their ingredients on the label where consumers can find out what they're buying. On top of that, cosmetics manufacturers regularly include ingredients with known or suspected links to cancer, reproductive toxicity and other negative health effects. The federal government must set safety standards for personal care products.
If you're concerned about the chemicals you use on your body every day, sign EWG's petition at cosmeticsdatabase.com and urge the FDA to make personal care products safe.
December 7, 2007
December 5, 2007
A must-visit website
http://www.safecosmetics.org/
From detergents to baby wipes to mascara, this website is a must see. It also lists the companies that have signed the campaign for safe cosmetics. Just say NO to lead in lipstick!
From detergents to baby wipes to mascara, this website is a must see. It also lists the companies that have signed the campaign for safe cosmetics. Just say NO to lead in lipstick!
Health Food Junkie
I found this interesting and thought-provoking article and thought I'd share it...
--------------------------------------------------------------------------------
Obsession with dietary perfection can sometimes do more harm than good, says one who has been there.
by Steven Bratman, M.D.
Originally published in the October 1997 issue of YOGA JOURNAL.
Reprinted by permission of the author.
Twenty years ago I was a wholehearted, impassioned advocate of healing through food. In those days I was a cook and organic farmer at a large commune in upstate New York. Today, as a physician who practices alternative medicine, I still almost always recommend dietary improvement to my patients. How could I not? A low-fat, semivegetarian diet helps prevent nearly all major illnesses, and more focused dietary interventions can dramatically improve specific health problems. But I'm no longer the true believer in nutritional medicine I used to be.
Where once I was enthusiastically evangelical, I've grown cautious. I can no longer console myself with the hope that one day a universal theory of eating will be discovered that can match people with the diets right for them. And I no longer have faith that dietary therapy is a uniformly wholesome intervention. I have come to regard it as I do drug therapy: as a useful treatment with serious potential side-effects.
My disillusionment began in the old days at the commune. As staff cook I was required to prepare several separate meals at once to satisfy the insistent and conflicting demands of our members. All communes attract idealists; ours attracted food idealists. On a daily basis I encountered the chaos of contradictory nutritional theories.
Our main entree was always vegetarian, but a vocal subgroup insisted we serve meat. Since many vegetarians would not eat from pots and pans contaminated by fleshly vibrations, the meat had to be cooked in a separate kitchen.
We cooks also had to satisfy the vegans, who eschewed all milk and egg products. The rights of the Hindu-influenced crowd couldn't be neglected either. They insisted we omit the onion-family foods which, they believed, provoked sexual desire.
For the raw-foodists we always laid out trays of sliced raw vegetables, but the macrobiotic adherents looked at these offerings with disgust. They would only eat cooked vegetables. Furthermore, they believed that only local, in-season vegetables should be eaten, which led to frequent and violent arguments about whether the commune should spend its money on lettuce in January.
After watching these food wars for a while, I began to fantasize about writing a cookbook for eating theorists. Each food would come complete with a citation from one system or authority claiming it to be the most divine edible ever created; a second reference, from an opposing view, would damn it as the worst pestilence one human being ever fed to another.
Finding examples wouldn't be difficult. I could pit the rules of various food theories against each other: Spicy food is bad; cayenne peppers are health-promoting. Fasting on oranges is healthy; citrus fruits are too acidic. Milk is good only for young cows (and pasteurized milk is even worse); boiled milk is the food of the gods. Fermented foods, such as sauerkraut, are essentially rotten; fermented foods aid digestion. Sweets are bad; honey is nature's most perfect food. Fruits are the ideal food; fruit causes candida. Vinegar is a poison; apple cider vinegar cures most illnesses. Proteins should not be combined with starches; aduki beans and brown rice should always be cooked together.
Dietary methods of healing are often offered in the name of holism, one of the strongest ideals of alternative medicine. No doubt alternative health practitioners are compensating for the historical failure of modern medicine to take dietary treatment seriously enough. But by focusing single-mindedly on diet, such practitioners end up advocating a form of medicine as lacking in holistic perspective as the more traditional approaches they attempt to correct. It would be far more holistic to try to understand other elements in the patient's life before making dietary recommendations, and occasionally to temper those recommendations with that understanding.
--------------------------------------------------------------------------------
Orthorexia Nervosa
Many of the most unbalanced people I have ever met are those who have devoted themselves to healthy eating. In fact, I believe some of them have actually contracted a novel eating disorder for which I have coined the name "orthorexia nervosa." The term uses "ortho," meaning straight, correct, and true, to modify "anorexia nervosa." Orthorexia nervosa refers to a pathological fixation on eating proper food.
Orthorexia begins, innocently enough, as a desire to overcome chronic illness or to improve general health. But because it requires considerable willpower to adopt a diet that differs radically from the food habits of childhood and the surrounding culture, few accomplish the change gracefully. Most must resort to an iron self-discipline bolstered by a hefty dose of superiority over those who eat junk food. Over time, what to eat, how much, and the consequences of dietary indiscretion come to occupy a greater and greater proportion of the orthorexic's day.
The act of eating pure food begins to carry pseudospiritual connotations. As orthorexia progresses, a day filled with sprouts, umeboshi plums, and amaranth biscuits comes to feel as holy as one spent serving the poor and homeless. When an orthorexic slips up (which may involve anything from devouring a single raisin to consuming a gallon of Haagen Dazs ice cream and a large pizza), he experiences a fall from grace and must perform numerous acts of penitence. These usually involve ever-stricter diets and fasts.
This "kitchen spirituality" eventually reaches a point where the sufferer spends most of his time planning, purchasing, and eating meals. The orthorexic's inner life becomes dominated by efforts to resist temptation, self-condemnation for lapses, self-praise for success at complying with the chosen regime, and feelings of superiority over others less pure in their dietary habits.
This transference of all of life's value into the act of eating makes orthorexia a true disorder. In this essential characteristic, orthorexia bears many similarities to the two well-known eating disorders anorexia and bulimia. Where the bulimic and anorexic focus on the quantity of food, the orthorexic fixates on its quality. All three give food an excessive place in the scheme of life.
As often happens, my sensitivity to the problem of orthorexia comes through personal experience. I myself passed through a phase of extreme dietary purity.
When I wasn't cooking at the commune, I managed the organic farm. This gave me constant access to fresh, high-quality produce. I became such a snob that I disdained any vegetable that had been plucked from the ground for more than 15 minutes. I was a total vegetarian, chewed each mouthful of food 50 times, always ate in a quiet place (which meant alone), and left my stomach partially empty at the end of each meal.
After a year or so of this self-imposed regime, I felt clear-headed, strong, and self-righteous. I regarded the wretched, debauched souls about me downing their chocolate chip cookies and french fries as mere animals reduced to satisfying gustatory lusts. But I wasn't complacent in my virtue. Feeling an obligation to enlighten my weaker brethren, I continually lectured friends and family on the evils of refined, processed food and the dangers of pesticides and artificial fertilizers.
I pursued wellness through healthy eating for years, but gradually I began to sense that something was going wrong. The poetry of my life was disappearing. My ability to carry on normal conversations was hindered by intrusive thoughts of food. The need to obtain meals free of meat, fat, and artificial chemicals had put nearly all social forms of eating beyond my reach. I was lonely and obsessed.
Even when I became aware that my scrabbling in the dirt after raw vegetables and wild plants had become an obsession, I found it terribly difficult to free myself. I had been seduced by righteous eating.
The problem of my life's meaning had been transferred inexorably to food, and I could not reclaim it.
--------------------------------------------------------------------------------
Tacos, Pizza, and a Milkshake
I was eventually saved from the doom of eternal health-food addiction through two fortuitous events. The first occurred when my guru in eating--a vegan headed toward fruitarianism--suddenly abandoned his quest. "A revelation came to me last night in a dream," he said. "Rather than eat my sprouts alone, it would be better for me to share a pizza with some friends."
His plaintive statement stirred me, but I could do nothing to change my way of life until a Benedictine monk named Brother David Steindl-Rast kindly applied some unorthodox techniques.
I had met Brother David at a seminar he gave on the subject of gratitude. I offered to drive him home, and on the way back to the monastery, I bragged a bit about my oral self-discipline. Brother David's approach over the subsequent days was a marvelous case of teaching by example.
The drive was long. In the late afternoon, we stopped for lunch at an unpromising Chinese restaurant in a small town. To our surprise, the food was authentic, the sauces were fragrant and tasty, the vegetables fresh, and the eggrolls crisp and free from MSG. We were both delighted.
After I had eaten the small portion which sufficed to fill my stomach halfway, Brother David casually mentioned his belief that it was an offense against God to leave food uneaten on the table. Brother David was a slim man, so I found it hardly credible that he followed this precept generally. But he continued to eat so much that I felt good manners, if not actual spiritual guidance, required me to imitate his example. I filled my belly for the first time in a year.
Then he upped the ante. "I always think that ice cream goes well with Chinese food, don't you?" he asked. Ignoring my incoherent reply, Brother David directed us to an ice cream parlor and purchased me a triple-scoop cone. As we ate our ice cream, Brother David led me on a two-mile walk. To keep my mind from dwelling on my offense against the health-food gods, he edified me with an unending stream of spiritual stories. Later that evening, he ate an immense dinner in the monastery dining room, all the while urging me to take more of one dish or another.
I understood his point. But what mattered more to me was the fact that a spiritual authority, a man for whom I had the greatest respect, was giving me permission to break my health-food vows. It proved a liberating stroke.
Yet more than a month passed before I finally decided to make a definitive break. I was filled with feverish anticipation. Hordes of long-suppressed gluttonous desires, their legitimacy restored, clamored to receive their due. On the drive into town, I planned and replanned my junk-food menu. Within 10 minutes of arriving, I had eaten three tacos, a medium pizza, and a large milkshake. Too stuffed to violate my former vows further, I brought the ice cream sandwich and banana split home. My stomach felt stretched to my knees.
The next morning I felt guilty and defiled. Only the memory of Brother David kept me from embarking on a five-day fast. (I fasted only two days.) It took me at least two more years to attain a middle way and eat easily, without rigid calculation or wild swings.
Anyone who has ever suffered from anorexia or bulimia will recognize classic patterns in this story: the cyclic extremes, the obsession, the separation from others. These are all symptoms of an eating disorder. Having experienced them so vividly in myself 20 years ago, I cannot overlook their presence in others.
--------------------------------------------------------------------------------
A Menu or a Life?
Consider Andrea, a patient of mine who suffered from chronic asthma. When she came to see me, she depended on several medications to stay alive. But with my help, she managed to free herself from all drugs.
First, we identified foods to which Andrea was sensitive and removed them from her diet. Milk was the first to go, then wheat, soy, and corn. After eliminating these four foods, the asthma symptoms decreased so much that Andrea was able to cut out one medication. But she wasn't satisfied.
Diligent effort identified other allergens: eggs, avocado, tomatoes, barley, rye, chicken, beef, turkey, and tuna. These too Andrea eliminated and was soon able to drop another drug entirely. Next went broccoli, lettuce, apples, and trout--and the rest of her medications.
Unfortunately, after about three months of feeling well she began to discover sensitivities to other foods. Oranges, peaches, celery, and rice didn't suit her, nor did potatoes, turkey, or amaranth biscuits. The only foods she could definitely tolerate were lamb and (strangely) white sugar.
Since she couldn't live on those foods alone, Andrea adopted a complex rotation diet, alternating grains on a meal-by-meal basis, with occasional complete abstention to allow her to "clear." She did the same for vegetables with somewhat more ease, since she had a greater variety to choose from.
Recently, Andrea came in for a visit and described the present state of her life. Wherever she goes, she carries a supply of her own food. She doesn't go many places. Most of the time she stays at home and thinks carefully about what to eat next, because if she slips up, the consequences continue for weeks. The asthma doesn't come back, but she develops headaches, nausea, and strange moods. She must continuously exert her will against cravings for foods as seemingly innocent as tomatoes and bread.
She was pleased with her improvement and referred many patients to me. But I began to feel ill whenever I saw her name on my schedule. The first rule of medicine is "above all, do no harm." Had I really helped Andrea, or had I harmed her? If she had been cured of cancer or multiple sclerosis, the development of an obsession might not be too high a price to pay. But when we started treatment, all she had was asthma. If she took her four medications, she also had a life. Now all she has is a menu. She might have been better off if she had never heard of dietary medicine.
I am generally lifted out of such melancholy reflections by success stories. I have another client whose rheumatoid arthritis was thrown into total remission by one simple intervention: adding foods high in trace minerals to his diet. Before he met me, he took prednisone, gold shots, and anti-inflammatories. Now he has gone a full year without a problem. Seeing him encourages me not to give up entirely on making dietary recommendations.
But my enthusiasm will remain tempered. Like all medical interventions--like all solutions to difficult problems--dietary medicine dwells in a grey zone of unclarity and imperfection. It's neither a simple, ideal treatment, as some of its proponents believe, nor the complete waste of time conventional medicine has too long presumed it to be. Diet is an ambiguous and powerful tool, too complex and emotionally charged to be prescribed lightly, yet too powerful to be ignored.
--------------------------------------------------------------------------------
Stephen Bratman, M.D., is a holistic physician practicing in Ft. Collins, Colorado. He is the author of The Alternative Medicine Sourcebook: A Realistic Evaluation of Alternative Healing Methods (Lowell House).
--------------------------------------------------------------------------------
Obsession with dietary perfection can sometimes do more harm than good, says one who has been there.
by Steven Bratman, M.D.
Originally published in the October 1997 issue of YOGA JOURNAL.
Reprinted by permission of the author.
Twenty years ago I was a wholehearted, impassioned advocate of healing through food. In those days I was a cook and organic farmer at a large commune in upstate New York. Today, as a physician who practices alternative medicine, I still almost always recommend dietary improvement to my patients. How could I not? A low-fat, semivegetarian diet helps prevent nearly all major illnesses, and more focused dietary interventions can dramatically improve specific health problems. But I'm no longer the true believer in nutritional medicine I used to be.
Where once I was enthusiastically evangelical, I've grown cautious. I can no longer console myself with the hope that one day a universal theory of eating will be discovered that can match people with the diets right for them. And I no longer have faith that dietary therapy is a uniformly wholesome intervention. I have come to regard it as I do drug therapy: as a useful treatment with serious potential side-effects.
My disillusionment began in the old days at the commune. As staff cook I was required to prepare several separate meals at once to satisfy the insistent and conflicting demands of our members. All communes attract idealists; ours attracted food idealists. On a daily basis I encountered the chaos of contradictory nutritional theories.
Our main entree was always vegetarian, but a vocal subgroup insisted we serve meat. Since many vegetarians would not eat from pots and pans contaminated by fleshly vibrations, the meat had to be cooked in a separate kitchen.
We cooks also had to satisfy the vegans, who eschewed all milk and egg products. The rights of the Hindu-influenced crowd couldn't be neglected either. They insisted we omit the onion-family foods which, they believed, provoked sexual desire.
For the raw-foodists we always laid out trays of sliced raw vegetables, but the macrobiotic adherents looked at these offerings with disgust. They would only eat cooked vegetables. Furthermore, they believed that only local, in-season vegetables should be eaten, which led to frequent and violent arguments about whether the commune should spend its money on lettuce in January.
After watching these food wars for a while, I began to fantasize about writing a cookbook for eating theorists. Each food would come complete with a citation from one system or authority claiming it to be the most divine edible ever created; a second reference, from an opposing view, would damn it as the worst pestilence one human being ever fed to another.
Finding examples wouldn't be difficult. I could pit the rules of various food theories against each other: Spicy food is bad; cayenne peppers are health-promoting. Fasting on oranges is healthy; citrus fruits are too acidic. Milk is good only for young cows (and pasteurized milk is even worse); boiled milk is the food of the gods. Fermented foods, such as sauerkraut, are essentially rotten; fermented foods aid digestion. Sweets are bad; honey is nature's most perfect food. Fruits are the ideal food; fruit causes candida. Vinegar is a poison; apple cider vinegar cures most illnesses. Proteins should not be combined with starches; aduki beans and brown rice should always be cooked together.
Dietary methods of healing are often offered in the name of holism, one of the strongest ideals of alternative medicine. No doubt alternative health practitioners are compensating for the historical failure of modern medicine to take dietary treatment seriously enough. But by focusing single-mindedly on diet, such practitioners end up advocating a form of medicine as lacking in holistic perspective as the more traditional approaches they attempt to correct. It would be far more holistic to try to understand other elements in the patient's life before making dietary recommendations, and occasionally to temper those recommendations with that understanding.
--------------------------------------------------------------------------------
Orthorexia Nervosa
Many of the most unbalanced people I have ever met are those who have devoted themselves to healthy eating. In fact, I believe some of them have actually contracted a novel eating disorder for which I have coined the name "orthorexia nervosa." The term uses "ortho," meaning straight, correct, and true, to modify "anorexia nervosa." Orthorexia nervosa refers to a pathological fixation on eating proper food.
Orthorexia begins, innocently enough, as a desire to overcome chronic illness or to improve general health. But because it requires considerable willpower to adopt a diet that differs radically from the food habits of childhood and the surrounding culture, few accomplish the change gracefully. Most must resort to an iron self-discipline bolstered by a hefty dose of superiority over those who eat junk food. Over time, what to eat, how much, and the consequences of dietary indiscretion come to occupy a greater and greater proportion of the orthorexic's day.
The act of eating pure food begins to carry pseudospiritual connotations. As orthorexia progresses, a day filled with sprouts, umeboshi plums, and amaranth biscuits comes to feel as holy as one spent serving the poor and homeless. When an orthorexic slips up (which may involve anything from devouring a single raisin to consuming a gallon of Haagen Dazs ice cream and a large pizza), he experiences a fall from grace and must perform numerous acts of penitence. These usually involve ever-stricter diets and fasts.
This "kitchen spirituality" eventually reaches a point where the sufferer spends most of his time planning, purchasing, and eating meals. The orthorexic's inner life becomes dominated by efforts to resist temptation, self-condemnation for lapses, self-praise for success at complying with the chosen regime, and feelings of superiority over others less pure in their dietary habits.
This transference of all of life's value into the act of eating makes orthorexia a true disorder. In this essential characteristic, orthorexia bears many similarities to the two well-known eating disorders anorexia and bulimia. Where the bulimic and anorexic focus on the quantity of food, the orthorexic fixates on its quality. All three give food an excessive place in the scheme of life.
As often happens, my sensitivity to the problem of orthorexia comes through personal experience. I myself passed through a phase of extreme dietary purity.
When I wasn't cooking at the commune, I managed the organic farm. This gave me constant access to fresh, high-quality produce. I became such a snob that I disdained any vegetable that had been plucked from the ground for more than 15 minutes. I was a total vegetarian, chewed each mouthful of food 50 times, always ate in a quiet place (which meant alone), and left my stomach partially empty at the end of each meal.
After a year or so of this self-imposed regime, I felt clear-headed, strong, and self-righteous. I regarded the wretched, debauched souls about me downing their chocolate chip cookies and french fries as mere animals reduced to satisfying gustatory lusts. But I wasn't complacent in my virtue. Feeling an obligation to enlighten my weaker brethren, I continually lectured friends and family on the evils of refined, processed food and the dangers of pesticides and artificial fertilizers.
I pursued wellness through healthy eating for years, but gradually I began to sense that something was going wrong. The poetry of my life was disappearing. My ability to carry on normal conversations was hindered by intrusive thoughts of food. The need to obtain meals free of meat, fat, and artificial chemicals had put nearly all social forms of eating beyond my reach. I was lonely and obsessed.
Even when I became aware that my scrabbling in the dirt after raw vegetables and wild plants had become an obsession, I found it terribly difficult to free myself. I had been seduced by righteous eating.
The problem of my life's meaning had been transferred inexorably to food, and I could not reclaim it.
--------------------------------------------------------------------------------
Tacos, Pizza, and a Milkshake
I was eventually saved from the doom of eternal health-food addiction through two fortuitous events. The first occurred when my guru in eating--a vegan headed toward fruitarianism--suddenly abandoned his quest. "A revelation came to me last night in a dream," he said. "Rather than eat my sprouts alone, it would be better for me to share a pizza with some friends."
His plaintive statement stirred me, but I could do nothing to change my way of life until a Benedictine monk named Brother David Steindl-Rast kindly applied some unorthodox techniques.
I had met Brother David at a seminar he gave on the subject of gratitude. I offered to drive him home, and on the way back to the monastery, I bragged a bit about my oral self-discipline. Brother David's approach over the subsequent days was a marvelous case of teaching by example.
The drive was long. In the late afternoon, we stopped for lunch at an unpromising Chinese restaurant in a small town. To our surprise, the food was authentic, the sauces were fragrant and tasty, the vegetables fresh, and the eggrolls crisp and free from MSG. We were both delighted.
After I had eaten the small portion which sufficed to fill my stomach halfway, Brother David casually mentioned his belief that it was an offense against God to leave food uneaten on the table. Brother David was a slim man, so I found it hardly credible that he followed this precept generally. But he continued to eat so much that I felt good manners, if not actual spiritual guidance, required me to imitate his example. I filled my belly for the first time in a year.
Then he upped the ante. "I always think that ice cream goes well with Chinese food, don't you?" he asked. Ignoring my incoherent reply, Brother David directed us to an ice cream parlor and purchased me a triple-scoop cone. As we ate our ice cream, Brother David led me on a two-mile walk. To keep my mind from dwelling on my offense against the health-food gods, he edified me with an unending stream of spiritual stories. Later that evening, he ate an immense dinner in the monastery dining room, all the while urging me to take more of one dish or another.
I understood his point. But what mattered more to me was the fact that a spiritual authority, a man for whom I had the greatest respect, was giving me permission to break my health-food vows. It proved a liberating stroke.
Yet more than a month passed before I finally decided to make a definitive break. I was filled with feverish anticipation. Hordes of long-suppressed gluttonous desires, their legitimacy restored, clamored to receive their due. On the drive into town, I planned and replanned my junk-food menu. Within 10 minutes of arriving, I had eaten three tacos, a medium pizza, and a large milkshake. Too stuffed to violate my former vows further, I brought the ice cream sandwich and banana split home. My stomach felt stretched to my knees.
The next morning I felt guilty and defiled. Only the memory of Brother David kept me from embarking on a five-day fast. (I fasted only two days.) It took me at least two more years to attain a middle way and eat easily, without rigid calculation or wild swings.
Anyone who has ever suffered from anorexia or bulimia will recognize classic patterns in this story: the cyclic extremes, the obsession, the separation from others. These are all symptoms of an eating disorder. Having experienced them so vividly in myself 20 years ago, I cannot overlook their presence in others.
--------------------------------------------------------------------------------
A Menu or a Life?
Consider Andrea, a patient of mine who suffered from chronic asthma. When she came to see me, she depended on several medications to stay alive. But with my help, she managed to free herself from all drugs.
First, we identified foods to which Andrea was sensitive and removed them from her diet. Milk was the first to go, then wheat, soy, and corn. After eliminating these four foods, the asthma symptoms decreased so much that Andrea was able to cut out one medication. But she wasn't satisfied.
Diligent effort identified other allergens: eggs, avocado, tomatoes, barley, rye, chicken, beef, turkey, and tuna. These too Andrea eliminated and was soon able to drop another drug entirely. Next went broccoli, lettuce, apples, and trout--and the rest of her medications.
Unfortunately, after about three months of feeling well she began to discover sensitivities to other foods. Oranges, peaches, celery, and rice didn't suit her, nor did potatoes, turkey, or amaranth biscuits. The only foods she could definitely tolerate were lamb and (strangely) white sugar.
Since she couldn't live on those foods alone, Andrea adopted a complex rotation diet, alternating grains on a meal-by-meal basis, with occasional complete abstention to allow her to "clear." She did the same for vegetables with somewhat more ease, since she had a greater variety to choose from.
Recently, Andrea came in for a visit and described the present state of her life. Wherever she goes, she carries a supply of her own food. She doesn't go many places. Most of the time she stays at home and thinks carefully about what to eat next, because if she slips up, the consequences continue for weeks. The asthma doesn't come back, but she develops headaches, nausea, and strange moods. She must continuously exert her will against cravings for foods as seemingly innocent as tomatoes and bread.
She was pleased with her improvement and referred many patients to me. But I began to feel ill whenever I saw her name on my schedule. The first rule of medicine is "above all, do no harm." Had I really helped Andrea, or had I harmed her? If she had been cured of cancer or multiple sclerosis, the development of an obsession might not be too high a price to pay. But when we started treatment, all she had was asthma. If she took her four medications, she also had a life. Now all she has is a menu. She might have been better off if she had never heard of dietary medicine.
I am generally lifted out of such melancholy reflections by success stories. I have another client whose rheumatoid arthritis was thrown into total remission by one simple intervention: adding foods high in trace minerals to his diet. Before he met me, he took prednisone, gold shots, and anti-inflammatories. Now he has gone a full year without a problem. Seeing him encourages me not to give up entirely on making dietary recommendations.
But my enthusiasm will remain tempered. Like all medical interventions--like all solutions to difficult problems--dietary medicine dwells in a grey zone of unclarity and imperfection. It's neither a simple, ideal treatment, as some of its proponents believe, nor the complete waste of time conventional medicine has too long presumed it to be. Diet is an ambiguous and powerful tool, too complex and emotionally charged to be prescribed lightly, yet too powerful to be ignored.
--------------------------------------------------------------------------------
Stephen Bratman, M.D., is a holistic physician practicing in Ft. Collins, Colorado. He is the author of The Alternative Medicine Sourcebook: A Realistic Evaluation of Alternative Healing Methods (Lowell House).
December 3, 2007
soy lecithin in tea?! WHY?
I am an avid tea drinker, mostly of the herbal variety. I am also an avid label reader. Upon noticing Celestial Seasonings has a 'new look' (their marketing campaign) I also noted that soy lecithin is in many (perhaps all) of their teas. WHY?
I emailed them now 3 times as to why soy lecithin is in their teas. No response. Also I've emailed Bigelow as well, because a google search listed their company as also having soy lecithin in their teas.
What is soy lecithin, you ask? Nowadays it sneaks it's way into everything it seems...read your labels!
I don't know if it is good or bad for us, all I want to know is WHY IS IT IN TEA?? Last I checked tea was herbs, spices and leaves, not emulsifiers!!!
____________________
What is soy lecithin, and is it bad for you?
Soy lecithin is an additive found in many everyday foods, but it’s normally used in such small amounts that it rarely exceeds more than 1 percent of the weight of any food product. It works as an emulsifier in candy bars, keeping the cocoa and cocoa butter from separating. Soy lecithin also can be used in baking to make the dough less sticky and help it rise. It works as a so-called wetting agent, too, that makes cake mixes easier to spread into a pan when liquid is added.
But what exactly is it? Well, it’s a substance that is extracted from soybeans using a solvent such as hexane—and it’s a by-product of soybean oil.
According to registered dietitian and national spokesperson for the American Dietetic Association Tara Gidus, soy lecithin is not bad for you. Gidus herself takes it as a nutritional supplement, though not every day; while she was pregnant she occasionally sprinkled it on her breakfast cereal. “It’s high in choline, which is also found in egg yolks, and it’s shown to be good for brain development and heart disease prevention,” Gidus explains. “I wouldn’t make a blanket statement that all pregnant women should take it. It hasn’t been studied all that well, but it is a natural part of the soybean, and you can take it now and then, especially if you’re not a big egg eater.”
However, some of the few soy lecithin studies have shown that choline might help treat dementia. Other experiments showed a slight cholesterol decrease in humans and animals taking soy lecithin or choline supplements. Still, moderation is key—people who chronically take more than 3.5 grams of choline per day occasionally have experienced side effects, including low blood pressure, marked by fainting or dizziness.
_________________
Soy Lecithin: From Sludge to Profit
By Kaayla T. Daniel, PhD, CCN
Lecithin is an emulsifying substance that is found in the cells of all living organisms. The French scientist Maurice Gobley discovered lecithin in 1805 and named it "lekithos" after the Greek word for "egg yolk." Until it was recovered from the waste products of soybean processing in the 1930s, eggs were the primary source of commercial lecithin. Today lecithin is the generic name given to a whole class of fat-and-water soluble compounds called phospholipids. Levels of phospholipids in soybean oils range from 1.48 to 3.08 percent, which is considerably higher than the 0.5 percent typically found in vegetable oils, but far less than the 30 percent found in egg yolks.1-6
OUT OF THE DUMPS
Soybean lecithin comes from sludge left after crude soy oil goes through a "degumming" process. It is a waste product containing solvents and pesticides and has a consistency ranging from a gummy fluid to a plastic solid. Before being bleached to a more appealing light yellow, the color of lecithin ranges from a dirty tan to reddish brown. The hexane extraction process commonly used in soybean oil manufacture today yields less lecithin than the older ethanol-benzol process, but produces a more marketable lecithin with better color, reduced odor and less bitter flavor.7
Historian William Shurtleff reports that the expansion of the soybean crushing and soy oil refining industries in Europe after 1908 led to a problem disposing the increasing amounts of fermenting, foul-smelling sludge. German companies then decided to vacuum dry the sludge, patent the process and sell it as "soybean lecithin." Scientists hired to find some use for the substance cooked up more than a thousand new uses by 1939.8
Today lecithin is ubiquitous in the processed food supply. It is most commonly used as an emulsifier to keep water and fats from separating in foods such as margarine, peanut butter, chocolate candies, ice cream, coffee creamers and infant formulas. Lecithin also helps prevent product spoilage, extending shelf life in the marketplace. In industry kitchens, it is used to improve mixing, speed crystallization, prevent "weeping," and stop spattering, lumping and sticking. Used in cosmetics, lecithin softens the skin and helps other ingredients penetrate the skin barrier. A more water-loving version known as "deoiled lecithin" reduces the time required to shut down and clean the extruders used in the manufacture of textured vegetable protein and other soy products.9,10
In theory, lecithin manufacture eliminates all soy proteins, making it hypoallergenic. In reality, minute amounts of soy protein always remain in lecithin as well as in soy oil. Three components of soy protein have been identified in soy lecithin, including the Kunitz trypsin inhibitor, which has a track record of triggering severe allergic reactions even in the most minuscule quantities. The presence of lecithin in so many food and cosmetic products poses a special danger for people with soy allergies.11-13
LEC IS IN:
THE MAKING OF A WONDER FOOD
Lecithin has been touted for years as a wonder food capable of combating atherosclerosis, multiple sclerosis, liver cirrhosis, gall stones, psoriasis, eczema, scleroderma, anxiety, tremors and brain aging. Because it is well known that the human body uses phospholipids to build strong, flexible cell membranes and to facilitate nerve transmission, health claims have been made for soy lecithin since the 1920s. Dr. A. A. Horvath, a leading purveyor of soybean health claims at the time, thought it could be used in "nerve tonics" or to help alcoholics reduce the effects of intoxication and withdrawal. In 1934, an article entitled "A Comfortable and Spontaneous Cure for the Opium Habit by Means of Lecithin" was written by Chinese researchers and published in an English language medical journal.14
Lecithin, though, did not capture the popular imagination until the 1960s and 1970s when the bestselling health authors Adelle Davis, Linda Clark and Mary Ann Crenshaw hyped lecithin in their many books, including Let’s Get Well, Secrets of Health and Beauty and The Natural Way to Super Beauty: Featuring the Amazing Lecithin, Apple Cider Vinegar, B-6 and Kelp Diet.15-17
Lecithin did not become a star of the health food circuit by accident. Research took off during the early 1930s, right when lecithin production became commercially viable. In 1939, the American Lecithin Company began sponsoring research studies, and published the most promising in a 23-page booklet entitled Soybean Lecithin in 1944. The company, not coincidentally introduced a health food cookie with a lecithin filling known as the "Lexo Wafer" and a lecithin/wheat germ supplement called Granulestin. In the mid 1970s, Natterman, a lecithin marketing company based in Germany, hired scientists at various health clinics to experiment with lecithin and to write scientific articles about it. These "check book" scientists coined the term "essential phospholipids" an inaccurate term since a healthy body can produce its own phospholipids from phosphorous and lipids.18
In September 2001, lecithin got a boost when the U.S. Food and Drug Administration (FDA) authorized products containing enough of it to bear labels such as "A good source of choline." Producers of soy lecithin hope to find ways to help the new health claim lift demand for lecithin and increase prices in what has been a soft market. Eggs, milk and soy products are the leading dietary sources of choline, according to recent research conducted at the University of North Carolina at Chapel Hill and at Duke University.19-21
LEC THAT’S MORE:
PHOSPHATIDYL CHOLINE (PC)
Because many lecithin products sold in health food stores contain less than 30 percent choline, many clinicians prefer to use the more potent Phosphatidylcholine (PC) or its even more powerful derivative drug Glyceryl-phosphorylcholine (GPC). Both are being used to prevent and reverse dementia, improve cognitive function, increase human growth hormone (hGH) release, and to treat brain disorders such as damage from stroke. PC and GPC may help build nerve cell membranes, facilitate electrical transmission in the brain, hold membrane proteins in place, and produce the neurotransmitter acetylcholine.22-24 However, studies on soy lecithin, PC, and brain aging have been inconsistent and contradictory ever since the 1920s. Generally, lecithin is regarded as safe except for people who are highly allergic to soy. However, the late Robert Atkins, MD, advised patients not to take large doses of supplemental lecithin without extra vitamin C to protect them from the nitrosamines formed from choline metabolism. Trimethylamine and dimethylamine, which are metabolized by bacteria in the intestines from choline, are important precurors to N-nitrosodimethylamine, a potent carcinogen in a wide variety of animal species.25-27
PHOSPHATIDYL SERINE (PS)
Phosphatidyl serine (PS) -- another popular phospholipid that improves brain function and mental acuity – nearly always comes from soy oil. Most of the scientific studies proving its efficacy, however, come from bovine sources, which also contain DHA as part of the structure.28-31 Plant oils never contain readymade DHA. Indeed, the entire fatty acid structure is different; bovine derived PS is rich in stearic and oleic acids, while soy PS is rich in linoleic and palmitic acids.32 Complicating matters further, the PS naturally formed in the human body consists of 37.5 percent stearic acid and 24.2 percent arachidonic acid.33 Yet soy-derived PS seems to help many people.34-36
Russell Blaylock, MD, author of Excitotoxins, the Taste that Kills, explains that the probable reason PS works is because its chemical structure is similar to that of L-glutamate, the trouble-making neurotransmitter, amino acid and excitotoxin that exists in high concentration in MSG (monosodium glutamate), HVP (hydrolyzed vegetable protein) and "natural flavorings" and foods containing these soy derivatives. (See Chapter 11.) Because PS competes with glutamate, it may protect us from glutamate toxicity.37 Ironically, the expensive soy-derived supplement PS is being used to undo damage that may be caused in part by the cheap soy in processed foods
LYSOPHOSPHATIDYLETHANOLAMINE (LPE)
The Environmental Protection Agency (EPA) has approved lysophosphatidyl-ethanolamine (LPE), another phosphatidyl substance commercially extracted from soybeans, for use as a fruit ripener and shelf-life extender. LPE – once called cephalin -- is now being used to treat grapes, cranberries, strawberries, blueberries, apples, tomatoes, and cut flowers.
When applied to fruits that are nearly ripe – going into puberty, so to speak -- LPE promotes ripening. When applied to picked fruit or cut flowers that are already ripe or blooming, however, it will "reduce senescence by inhibiting some of the enzymes involved in membrane breakdown." This can dramatically extend shelf life.38 Whether the substance could also keep human bodies fresh for funeral home viewings has not yet been investigated.
I emailed them now 3 times as to why soy lecithin is in their teas. No response. Also I've emailed Bigelow as well, because a google search listed their company as also having soy lecithin in their teas.
What is soy lecithin, you ask? Nowadays it sneaks it's way into everything it seems...read your labels!
I don't know if it is good or bad for us, all I want to know is WHY IS IT IN TEA?? Last I checked tea was herbs, spices and leaves, not emulsifiers!!!
____________________
What is soy lecithin, and is it bad for you?
Soy lecithin is an additive found in many everyday foods, but it’s normally used in such small amounts that it rarely exceeds more than 1 percent of the weight of any food product. It works as an emulsifier in candy bars, keeping the cocoa and cocoa butter from separating. Soy lecithin also can be used in baking to make the dough less sticky and help it rise. It works as a so-called wetting agent, too, that makes cake mixes easier to spread into a pan when liquid is added.
But what exactly is it? Well, it’s a substance that is extracted from soybeans using a solvent such as hexane—and it’s a by-product of soybean oil.
According to registered dietitian and national spokesperson for the American Dietetic Association Tara Gidus, soy lecithin is not bad for you. Gidus herself takes it as a nutritional supplement, though not every day; while she was pregnant she occasionally sprinkled it on her breakfast cereal. “It’s high in choline, which is also found in egg yolks, and it’s shown to be good for brain development and heart disease prevention,” Gidus explains. “I wouldn’t make a blanket statement that all pregnant women should take it. It hasn’t been studied all that well, but it is a natural part of the soybean, and you can take it now and then, especially if you’re not a big egg eater.”
However, some of the few soy lecithin studies have shown that choline might help treat dementia. Other experiments showed a slight cholesterol decrease in humans and animals taking soy lecithin or choline supplements. Still, moderation is key—people who chronically take more than 3.5 grams of choline per day occasionally have experienced side effects, including low blood pressure, marked by fainting or dizziness.
_________________
Soy Lecithin: From Sludge to Profit
By Kaayla T. Daniel, PhD, CCN
Lecithin is an emulsifying substance that is found in the cells of all living organisms. The French scientist Maurice Gobley discovered lecithin in 1805 and named it "lekithos" after the Greek word for "egg yolk." Until it was recovered from the waste products of soybean processing in the 1930s, eggs were the primary source of commercial lecithin. Today lecithin is the generic name given to a whole class of fat-and-water soluble compounds called phospholipids. Levels of phospholipids in soybean oils range from 1.48 to 3.08 percent, which is considerably higher than the 0.5 percent typically found in vegetable oils, but far less than the 30 percent found in egg yolks.1-6
OUT OF THE DUMPS
Soybean lecithin comes from sludge left after crude soy oil goes through a "degumming" process. It is a waste product containing solvents and pesticides and has a consistency ranging from a gummy fluid to a plastic solid. Before being bleached to a more appealing light yellow, the color of lecithin ranges from a dirty tan to reddish brown. The hexane extraction process commonly used in soybean oil manufacture today yields less lecithin than the older ethanol-benzol process, but produces a more marketable lecithin with better color, reduced odor and less bitter flavor.7
Historian William Shurtleff reports that the expansion of the soybean crushing and soy oil refining industries in Europe after 1908 led to a problem disposing the increasing amounts of fermenting, foul-smelling sludge. German companies then decided to vacuum dry the sludge, patent the process and sell it as "soybean lecithin." Scientists hired to find some use for the substance cooked up more than a thousand new uses by 1939.8
Today lecithin is ubiquitous in the processed food supply. It is most commonly used as an emulsifier to keep water and fats from separating in foods such as margarine, peanut butter, chocolate candies, ice cream, coffee creamers and infant formulas. Lecithin also helps prevent product spoilage, extending shelf life in the marketplace. In industry kitchens, it is used to improve mixing, speed crystallization, prevent "weeping," and stop spattering, lumping and sticking. Used in cosmetics, lecithin softens the skin and helps other ingredients penetrate the skin barrier. A more water-loving version known as "deoiled lecithin" reduces the time required to shut down and clean the extruders used in the manufacture of textured vegetable protein and other soy products.9,10
In theory, lecithin manufacture eliminates all soy proteins, making it hypoallergenic. In reality, minute amounts of soy protein always remain in lecithin as well as in soy oil. Three components of soy protein have been identified in soy lecithin, including the Kunitz trypsin inhibitor, which has a track record of triggering severe allergic reactions even in the most minuscule quantities. The presence of lecithin in so many food and cosmetic products poses a special danger for people with soy allergies.11-13
LEC IS IN:
THE MAKING OF A WONDER FOOD
Lecithin has been touted for years as a wonder food capable of combating atherosclerosis, multiple sclerosis, liver cirrhosis, gall stones, psoriasis, eczema, scleroderma, anxiety, tremors and brain aging. Because it is well known that the human body uses phospholipids to build strong, flexible cell membranes and to facilitate nerve transmission, health claims have been made for soy lecithin since the 1920s. Dr. A. A. Horvath, a leading purveyor of soybean health claims at the time, thought it could be used in "nerve tonics" or to help alcoholics reduce the effects of intoxication and withdrawal. In 1934, an article entitled "A Comfortable and Spontaneous Cure for the Opium Habit by Means of Lecithin" was written by Chinese researchers and published in an English language medical journal.14
Lecithin, though, did not capture the popular imagination until the 1960s and 1970s when the bestselling health authors Adelle Davis, Linda Clark and Mary Ann Crenshaw hyped lecithin in their many books, including Let’s Get Well, Secrets of Health and Beauty and The Natural Way to Super Beauty: Featuring the Amazing Lecithin, Apple Cider Vinegar, B-6 and Kelp Diet.15-17
Lecithin did not become a star of the health food circuit by accident. Research took off during the early 1930s, right when lecithin production became commercially viable. In 1939, the American Lecithin Company began sponsoring research studies, and published the most promising in a 23-page booklet entitled Soybean Lecithin in 1944. The company, not coincidentally introduced a health food cookie with a lecithin filling known as the "Lexo Wafer" and a lecithin/wheat germ supplement called Granulestin. In the mid 1970s, Natterman, a lecithin marketing company based in Germany, hired scientists at various health clinics to experiment with lecithin and to write scientific articles about it. These "check book" scientists coined the term "essential phospholipids" an inaccurate term since a healthy body can produce its own phospholipids from phosphorous and lipids.18
In September 2001, lecithin got a boost when the U.S. Food and Drug Administration (FDA) authorized products containing enough of it to bear labels such as "A good source of choline." Producers of soy lecithin hope to find ways to help the new health claim lift demand for lecithin and increase prices in what has been a soft market. Eggs, milk and soy products are the leading dietary sources of choline, according to recent research conducted at the University of North Carolina at Chapel Hill and at Duke University.19-21
LEC THAT’S MORE:
PHOSPHATIDYL CHOLINE (PC)
Because many lecithin products sold in health food stores contain less than 30 percent choline, many clinicians prefer to use the more potent Phosphatidylcholine (PC) or its even more powerful derivative drug Glyceryl-phosphorylcholine (GPC). Both are being used to prevent and reverse dementia, improve cognitive function, increase human growth hormone (hGH) release, and to treat brain disorders such as damage from stroke. PC and GPC may help build nerve cell membranes, facilitate electrical transmission in the brain, hold membrane proteins in place, and produce the neurotransmitter acetylcholine.22-24 However, studies on soy lecithin, PC, and brain aging have been inconsistent and contradictory ever since the 1920s. Generally, lecithin is regarded as safe except for people who are highly allergic to soy. However, the late Robert Atkins, MD, advised patients not to take large doses of supplemental lecithin without extra vitamin C to protect them from the nitrosamines formed from choline metabolism. Trimethylamine and dimethylamine, which are metabolized by bacteria in the intestines from choline, are important precurors to N-nitrosodimethylamine, a potent carcinogen in a wide variety of animal species.25-27
PHOSPHATIDYL SERINE (PS)
Phosphatidyl serine (PS) -- another popular phospholipid that improves brain function and mental acuity – nearly always comes from soy oil. Most of the scientific studies proving its efficacy, however, come from bovine sources, which also contain DHA as part of the structure.28-31 Plant oils never contain readymade DHA. Indeed, the entire fatty acid structure is different; bovine derived PS is rich in stearic and oleic acids, while soy PS is rich in linoleic and palmitic acids.32 Complicating matters further, the PS naturally formed in the human body consists of 37.5 percent stearic acid and 24.2 percent arachidonic acid.33 Yet soy-derived PS seems to help many people.34-36
Russell Blaylock, MD, author of Excitotoxins, the Taste that Kills, explains that the probable reason PS works is because its chemical structure is similar to that of L-glutamate, the trouble-making neurotransmitter, amino acid and excitotoxin that exists in high concentration in MSG (monosodium glutamate), HVP (hydrolyzed vegetable protein) and "natural flavorings" and foods containing these soy derivatives. (See Chapter 11.) Because PS competes with glutamate, it may protect us from glutamate toxicity.37 Ironically, the expensive soy-derived supplement PS is being used to undo damage that may be caused in part by the cheap soy in processed foods
LYSOPHOSPHATIDYLETHANOLAMINE (LPE)
The Environmental Protection Agency (EPA) has approved lysophosphatidyl-ethanolamine (LPE), another phosphatidyl substance commercially extracted from soybeans, for use as a fruit ripener and shelf-life extender. LPE – once called cephalin -- is now being used to treat grapes, cranberries, strawberries, blueberries, apples, tomatoes, and cut flowers.
When applied to fruits that are nearly ripe – going into puberty, so to speak -- LPE promotes ripening. When applied to picked fruit or cut flowers that are already ripe or blooming, however, it will "reduce senescence by inhibiting some of the enzymes involved in membrane breakdown." This can dramatically extend shelf life.38 Whether the substance could also keep human bodies fresh for funeral home viewings has not yet been investigated.
November 28, 2007
The Benefits of the Acai Berry
The Acai Berry (pronounced ah-sigh-ee) grows on majestic palm trees in the Amazon Rainforest and looks like a purple marble berry, almost like a grape. Acai has a delicious tropical berry flavor and provides exceptional nutrition. Contains high levels of antioxidants, Omega Fatty (healthy) Acids, iron, Amino Acids, Fiber and many other vitamins and minerals. It's healing and sustaining powers are legendary. The Acai Berry is known to harness the following properties: Antioxidant; antibacterial; anti-inflammatory; antimutagenic and Cardiovascular System.
For many centuries, the healing power of the acai berry was unknown outside of the Amazon rainforest where this amazing fruit grows wild. The rainforests of the world are thought to hold the keys to treating and preventing many of our most feared diseases, and as the rainforests disappear, those cures disappear along with them. The acai berry, however, used by the indigenous peoples of the region for thousands of years to enhance health and vitality, has already been discovered.
The acai berry grows as a wild plant on top of many native palm trees in the Amazon rainforest, with the fruits of the plant being harvested by local farmers and used to make a healthy and nutritious fruit pulp. When quickly frozen, this fruit pulp can retain its vast nutritional value even when being shipped around the world. The acai berry is known for its deep purple color, as well as for being a rich source of many important antioxidant vitamins.
The major benefits of the acai berry are thought to include its strong heart health benefits. The acai berry is known to be a rich source of compounds called anthocyanins. These anthocyanins are the same compounds thought to give red wine its health benefits, but acai berries may contain even higher concentrations of these healthy chemicals than wine, with none of the health risks associated with alcohol.
The acai berry is also a rich source of protein and dietary fiber, in addition to high levels of both omega-6 and omega-9 fatty acids, thought to have a protective effect on the heart and cardiovascular system. The omega-6 and omega-9 fatty acids contained in the acai berry may also play a role in lowering levels of cholesterol in the blood.
In addition to these important benefits, the acai berry is thought to play a vital role in slowing down the aging process. In health food circles, the acai berry is known as one of the most powerful of the anti-aging superfoods. It is thought that this anti-aging effect is a combination of the high levels of anthocyanins and the strong antioxidant vitamin content the fruit contains. In fact, the acai berry is known to contain ten times as many antioxidant vitamins as grapes and twice as many as blueberries.
For many years the acai berry has been hard to find, even in health food stores and natural grocery stores. As the reputation of this super fruit continues to grow, however, its availability is on the rise. It is now possible to buy acai berries in their raw form, as well as purchasing a number of excellent, highly concentrated fruit drinks made with the healthful and powerful acai berry.
The acai berry is truly one of nature’s most healing foods, and a worthy addition to any healthy diet.
Health Benefits of Cinnamon
Health Benefits of Cinnamon
Cinnamon…common, comforting, homey. Who would have thought it could be so good for you?
What is Cinnamon?
Cinnamon is the bark of one of a group of trees belonging to the same family. There are many related species marketed as cinnamon. “True cinnamon” is from Sri Lanka and is more delicate tasting than what is commonly sold as cinnamon in the US, which is also called “cassia” or “Chinese cinnamon”. Cassia has been used in Chinese medicine for thousands of years. There are many other species of cinnamon, mainly from Asia and Madagascar. Cinnamon “sticks” or “quills” are rolls of dried bark, and can be grated into a powder or soaked in liquid. Most people buy cinnamon pre-ground.
Cinnamon Nutrition
Would you believe that a mere teaspoon of cinnamon contains 28 mg of calcium, almost one mg of iron, over a gram of fiber, and quite a lot of vitamins C, K, and manganese? It’s true! It also contains about half a gram of “usable” (non-fiber) carbohydrate.
Health Benefits of Cinnamon
In traditional medicine, cinnamon has been used for digestive ailments such as indigestion, gas and bloating, stomach upset, and diarrhea.
More recently, modern medical research has turned its eye on cinnamon and is coming up with some intriguing results. It has a mild anti-inflammatory effect. It also slows the spoiling of food (which is probably related to why it was used as an embalming agent in ancient Egypt), and has anti-fungal properties as well.
In one fun (but unpublished) study, researchers found that sniffing cinnamon resulted in improved brain function – subjects did better on memory and attention tasks when taking whiffs of cinnamon as opposed to other odors or no odor. However, the potential health benefits of cinnamon that have received the most attention have to do with its effects on blood glucose and cholesterol.
Cinnamon May Improve Type 2 Diabetes and Insulin Resistance
This is the news that is most exciting for people who respond to low carb diets, since most (or at least a substantial percentage) of us are probably insulin resistant or diabetic. There have been several studies which show improved insulin sensitivity and blood glucose control by taking as little as ½ teaspoon of cinnamon per day. Improving insulin resistance can help in weight control as well as decreasing the risk for heart disease, so this has a lot of people very interested. To be fair, a recent study showed no effect, so these results are definitely preliminary, but evidence is accumulating. Along with the improvement in blood sugar, these studies have documented improvements in triglycerides and LDL cholesterol.
Adverse Reactions
In “normal uses” in cooking, etc, cinnamon is unlikely to cause problems in non-allergic people, and up to ½ teaspoon at a time are thought to be safe. People attempting to take more as a supplement should be aware of the following: Most negative reactions are in the form of skin rashes, or irritation to the tissues of the mouth or stomach. Cinnamon has a mild anti-clotting effect in the blood, which could be beneficial, but it is conceivable that too much could cause bleeding problems, especially when combined with medications which “thin the blood”, including aspirin. In traditional medicine, high doses are not given to pregnant women, due to possible stimulating effects on the uterus.
Selection and Storage of Cinnamon
Basically, you’re looking to buy it fresh and keep it fresh. Most large grocery stores have a rapid turnover of cinnamon, so you don’t really need to worry. Once home, it is best stored in a dark, cool, dry place. Cinnamon sticks can keep for 2-3 years this way, but powdered cinnamon will gradually lose its flavor, and is best used within six months. (It isn’t bad for you after this time, just less fresh-tasting.) If you want to try a fun array of different cinnamons, try a specialty spice shop such as Penzeys.
Organic IS better and here's why:
The Results Are In: Organic Foods More Nutritious Than Conventional Foods
Originally published November 18 2007
The Results Are In: Organic Foods More Nutritious Than Conventional Foods
by Katherine East
(NewsTarget) If you have been a supporter and consumer of organic foods because of its better taste and health benefits, then you’ve probably endured the taunts from scoffers and sceptics and labelled a “health nut”, “fanatic” or worse.
Even a government body (the FSA) which provides advice and information on food, has up to now had the following stance on organic foods: "Consumers may also choose to buy organic food because they believe that it is safer and more nutritious than other food. However, the balance of current scientific evidence does not support this view."
Well, now it's almost official: Organic foods really are better for you.
The biggest and most extensive scientific study and research into the benefits of organic food has found that it is more nutritious than ordinary produce and may in fact lengthen people’s lives. They also contain higher levels of antioxidants and flavo-noids which help ward off heart disease and cancer as well as higher levels of beneficial minerals such as iron and zinc. (But you could’ve told them that.)
Newcastle University have been leading this £12m, four-year project, funded by the European Union and their findings show that organic food contains more antioxidants and less unhealthy fatty acids.
They found levels of antioxidants in milk from organic cattle were between 50% and 80% higher than normal milk. Organic wheat, tomatoes, potatoes, cabbage, onions and lettuce had between 20% and 40% more nutrients than non-organic foods.
Project co-ordinator Professor Carlo Leifert said: "We have shown there are more of certain nutritionally desirable compounds and less of the baddies in organic foods or improved amounts of the fatty acids you want and less of those you don't want. Our research is now trying to find out where the difference between organic and conventional food comes from. What we're really interested in is finding out why there is so much variability with respect to the differences. What in the agricultural system gives a higher nutritional content and less of the baddies in the food?"
The studies have indicated that differences between organic and non-organic produce were so marked, eating organic produce is like eating an extra portion of fruit or vegetables everyday. “If you have just 20% more antioxidants and you can’t get your kids to do five a day, then you might just be okay with four a day,” said Leifert.
The research project included growing both organic and conventional test crops of fruits and vegetables. They also reared cattle on a 725-acre site at Nafferton Farm, Northumberland.
The research will also assist organic farmers to improve their quality and farming methods with a better understanding of how the nutritional quality of produce is affected by agricultural methods.
The question is: will this project, also known as “Quality Low Input Food project”, end years of debate and overturn Government advice that eating organic food is no more than a “lifestyle choice”? The Food Standards Agency has confirmed it will be reviewing the evidence from the research and considering whether to change its advice.
The Soil association, a leading representative of the organic producers, is hoping that this latest research could help to contribute to a "seismic" change in the food industry. The final results of the project will be published over the next 12 months.
____________________________________________________________________________
Organic farming was the only type of farming used worldwide until the invention of chemical pesticides and fertilizers in the early 20th century. When agriculture began to become industrialized and the use of synthetic inputs became the norm, handfuls of farmers throughout the US and abroad reacted by holding on to the farming traditions of before and resisting the new conventions. This type of farming soon came to be known as “organic.”
Buyer Beware
Only USDA certified-organic foods can use the word "organic" in the actual product name.
However, organic ingredients can be listed on the packaging of products that are not entirely organic (for instance, "made with organic flour").
In addition, if a company is certified as an organic producer, it can use the word "organic" in its company name.
This name can appear on all of its products - even those that aren't certified organic. Therefore, it is important to look for the USDA "Certified Organic" seal when purchasing organic products.
The product was grown or raised by a producer who uses practices in balance with nature, using methods and materials that do not harm or destroy the environment. The farmer is committed to maintaining harmony with the environment; building biodiversity; and fostering healthy soil and growing conditions.
Land on which organic food or fibers are grown has been free of known and perceived toxic and persistent chemical pesticides and fertilizers for three years prior to certification.
Crops are rotated from field to field, rather than growing the same crop year after year. Cover crops such as clover are planted to add nutrients to the soil and prevent weeds.
Organic meat, poultry and egg products come from farms that use organic feed, do not administer antibiotics or hormones, and they give animals access to the outdoors.
Food has been minimally processed, with no artificial ingredients, preservatives, or irradiation and was not produced using genetically modified organisms.
Regulation
In October 2002, organic food became regulated by the US Department of Agriculture's (USDA) National Organic Program. The National Organic Standards Board, a federal advisory panel created to advise the USDA on developing organic legislation, defines organic agriculture as "an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony."
The Difference between Organic and Sustainable
Although many of the principles and practices employed on sustainable and organic farms are the same, some organic farmers are not sustainable, and some sustainable farmers are not organic. The distinction between organic and sustainable can be very confusing, but it’s an important one to understand, as many organic products these days are not sustainable, and are actually produced on massive industrial farms. Some organic dairy farms, for example, raise cows in large confinement facilities but are able to meet the bare minimum requirements for organic certification.
To make the distinction between these two farming methods clearer, here are some comparisons between organic and sustainable:
Certification
Organic farms must be independently certified every year and approved by the USDA, while sustainable farms do not require any official certification.
USDA Definition: “Organic Production”
A production system that is managed in accordance with the [The Organic Foods Production] Act and regulations in this part to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.
In order to bear the USDA "Certified Organic" seal, a product must contain 95 to 100 percent organic ingredients.iii Products that contain 100 percent organic ingredients can be labeled "100 percent organic," iv while products that contain more than 70 percent, but less than 94 percent organic ingredients can be labeled "Made with Organic Ingredients," but cannot use the USDA "Certified-Organic" seal.v
Violators of organic labeling regulations can be fined as much as $10,000 for each offense. vi Farmers need to prove that their operations comply with all the requirements specified by the USDA, establish and submit their organic farming system plans,
keep all records regarding their organic operations, and permit on-site inspections in order to be certified as an organic producer. vii
Animal Welfare
Organic farmers need to give animals “access” to outdoors, but they can actually confine animals and gain organic certification with as little as an open door leading to a cement patio. In sustainable farms, animals must be permitted to carry out their natural behaviors, like rooting, pecking or grazing. A sustainable farmer might keep his or her animals indoors in bad weather, but the animals are given ample space to move around naturally. Sustainable farmers assure that their animals are healthy, comfortable and well cared for.
Antibiotics
While no antibiotics can be fed to organic-certified livestock, there is no legal restriction for antibiotic use in sustainable farming. Many sustainable farmers do not administer any antibiotics at all, but some may do so when their animals are sick and need to be treated. The milk and meat of animals given antibiotics on these farms are not used for human consumption until the antibiotics have fully passed out of the animals’ systems.
Artificial Hormones
No added or artificial hormones are allowed for organic farming, nor are they used for sustainable farming.
Corporate Involvement
Organic food can be produced by large corporations, while sustainable food production is carried out by small farmers and families who live on the land where they farm.
Size of the farm
For organic farming, there is no limitation on how many acres can be used to grow crops. Sustainable farmers plant crops in relatively small, mixed plots as a form of pest control and to build soil fertility.
Food Miles
Organic food can travel thousands of miles before reaching your dinner plate, and certification does not take into consideration the use of fossil fuels used to truck food. Sustainable food, however, is distributed and sold as close to the farm as possible.
Corporate Takeover
Organic agriculture is becoming more popular because consumers are demanding healthful and environmentally-friendly food. This shift in consumer behavior is good news, but unfortunately, increased demand for organic foods has attracted large agribusiness corporations that intend to profit from the trend.
Although it’s not obvious to consumers, large corporations own many popular organic food brands. For example, Silk soymilk and Horizon dairy products are produced by Dean Foods, the nation’s largest milk producer. viii ix The corporate takeover of organic food is further encouraged by Wal-Mart, as it recently expanded their organic food sales in spring 2006.x Such corporate involvement does not only threaten the existence of small sustainable farmers, but also deteriorates the quality of organic food and makes it harder for small organic farms to compete.
Corporate-owned organic brands can push down the prices of organic products because they’re willing to cut corners in the production process and share a smaller portion of their profits with the farmers. They’ll confine dairy cows most of the year and sacrifice animal welfare,xiwhich allows them to sell their “organic” milk at low prices that small organic farms with higher standards can’t match.
This problem is aggravated by agribusiness’ push to weaken USDA organic standards. In 2005, agribusiness lobbied the Congress to pass a bill that allows for the use of 38 synthetic food substances in the processing and handling of certified organic foods. xiiThe new rule requires consumers to pay more attention to the ingredients of organic food products and to pay more attention to the difference between various organic foods and brands.
What You Can Do
The organic label is a useful tool when you’re shopping in a conventional grocery store, because it helps you find food that is free of pesticides and antibiotics. But don’t go by the label alone! It’s important to look for food that is not only organic, but also local and produced by a small farm with high standards.
Did You Know?
According to the USDA, consumer demand for organic agricultural products has increased steadily in the U.S., rising 20 percent or more annually throughout the 90's.
A 22-year study conducted by the Rodale Institute determined that organic farming operations use 30% less energy than conventional farms.
Between 1997 and 2003, US farmers and ranchers increased the amount of certified organic farmland for crops and livestock by nearly one million acres.
In 2003, 2.2 million acres of the U.S. farmland were used to produce certified organic crops and livestock.
source
The Benefits of Skin Brushing
source
What is the largest organ in the body?
ANSWER: THE SKIN!
What organ is responsible for ¼ of the body’s detoxification each day?
ANSWER: THE SKIN!
What organ eliminates two pounds of waste acids daily?
ANSWER: THE SKIN!
What is one of the most important elimination organs in the body?
ANSWER: THE SKIN!
What organ receives one third of all the blood that is circulated in the body?
ANSWER: THE SKIN!
When the blood is full of toxic materials, what organ will reflect this with problems?
ANSWER: THE SKIN!
What organ is the last to recieve nutrients in the body, yet the first to shows signs of imbalance or deficiency
ANSWER: THE SKIN!
A Simplistic Approach to Healthier Skin
The practice of dry skin brushing may be old news to those who practice the daily routine, but with all the skin care products and hypes out there, we thought it important to re-introduce a process that is not only a great way to maintain healthy skin, but also helps you to maintain a healthy body. The ability of the skin to excrete toxins is of paramount importance to you.
Dry skin brushing is one of the healthier self-help methods available to us today. Stimulation of the skin sets in motion natural healing pathways within your body. Additionally, it encourages nerve beds within its structure that in turn increases normal healing processes throughout the body.
There are several automatic systems contained by the body including healing processes. Your heart beats by design—you breathe automatically—and your body’s “automatic healing process”, is another. It is set in motion when your body generates an itching response to the required areas. You will obviously scratch that area, and in turn, the area turns red with a fresh blood supply and the natural healing process has now been set in motion. This is the same healing process that will follow a skin brushing session.
Your skin is the primary sign of an internally toxic body. As soon as your internal body becomes toxic, it will spread out into your skin causing your skin to become irritated and itchy. There are numerous ports of elimination of the skin including your mouth, face, and arm pits, the inside of your upper thigh region, feet, and toe nails. Did you know that body odor is also an additional indicator of toxic build-up and is eradicated through the same channels. Let’s not forget your tongue, which builds up a plaque and is yet another gauge of toxins in the body.
Our skin is permeable or porous, and can absorb toxins directly from the environment. According to Jacqueline Krohn, MD, “Caustic chemicals, such as alkaline solutions, can also penetrate the skin. Once a chemical has penetrated the stratum corneum (the most superficial layer of the skin), it moves through the epidermis and into the dermis. Skin brushing will enhance your health significantly. You may wonder how this is accomplished using, “skin brushing”. It is a fact that the skin is one of the optimal ways to getting to the endocrine system and all the glands it reaches very quickly. In addition, at the same time, it triggers them to react successfully. The instantaneous result from a brushing session is a feeling of increased physical well being.
The Benefits Of Dry Skin Brushing
• Dry skin brushing helps to shed dead skin cells, which can help improve skin texture and cell renewal.
• Dry skin brushing increases circulation to skin, encouraging your body’s discharge of metabolic wastes, which greatly aids the lymphatic drainage of the entire body. When the body rids itself of toxins, it is able to run more efficiently in all areas.
• Dry skin brushing also helps to tighten the skin because it increases the flow of blood. Increasing the circulation to the skin can also help lessen the appearance of cellulite.
• Dry skin brushing stimulates the lymph canals to drain toxic mucoid matter into the colon, thereby purifying the entire system. This enables the lymph to perform its house-cleaning duties by keeping the blood and other vital tissues detoxified. After several days of dry brushing, you may notice the gelatinous mucoid material in your stools.
• Dry skin brushing helps with muscle tone and more even distribution of fat deposits.
• Dry skin brushing also rejuvenates the nervous system by stimulating nerve endings in the skin.
• Dry skin brushing helps your skin to absorb nutrients by eliminating clogged pores. Healthy, breathing skin contributes to overall body health.
• Individuals who sit at a computer screen all day long will particularly take pleasure in the benefits of skin brushing. People who have inactive lifestyles or jobs usually experience stiff and sore necks and shoulders that reach even into their arms and down their spines and into their lower backs. Increased blood flow begins entering the areas brushed and you will experience an increase in electromagnetic energy that permits you to feel energized and invigorated.
• LADIES—Cellulite is toxic. Cellulite is toxic materials that are accumulated in your body’s fat cells as they are unable to be eliminated. So, rather than liposuction surgery, how about utilizing the “dry skin brushing” techniques coupled with an alkaline diet program and a great exercising routine. It will break down the unwelcome toxic body deposits and send them scurrying out of your body through the elimination channels we discussed above.
How to Get Started With Your Skin Brushing Regimen
1. Purchase a natural, NOT a synthetic, bristle brush. (vegetable bristle)
2. Purchase a brush with a long handle, so that you are able to reach all areas of your body. Best-case scenario would be one that had a removable head with a strap for your hand.
3. Skin brushing should be performed once a day, preferably first thing in the morning. If you are feeling ill, please do it twice a day until you feel better.
4. Skin brushing should be performed prior to your bath or shower and your body dry and naked.
5. Begin brushing your skin in long sweeping strokes starting from the bottom of your feet upwards, and from the hands towards the shoulders, and on the torso in an upward direction. Always brush towards the heart. Try and brush several times in each area, over-lapping as you go.
6. Avoid sensitive areas and anywhere the skin is broken.
7. After brushing your skin, rinse off in the shower. Paavo Airola, author of Swedish Beauty Secrets, recommends alternating temperatures in the shower from hot to cold. This will further invigorate the skin and stimulate blood circulation, bring more blood to the outer layers of the skin.
8. After getting out of the shower, dry off vigorously and massage your skin with pure plant oil, such as almond, jojoba, sesame or coconut. We like to use a small amount of Euro Organic Oil which is a blend of sunflower, almond, apricot, avocado, and jojoba oils.
9. Don’t forget to clean your skin brush using soap and water once a week. After rinsing, dry your skin brush in an open, sunny spot to prevent mildew.
10. For a thorough lymphatic cleansing, perform skin brushing daily for a minimum of three months.
Caution: Do not brush on or over skin rashes, wounds, cuts, infections, poison oak or poison ivy.
Note: Any well designed program will take about 30 days to see and experience the changes. Please be patient and keep up the program!
November 14, 2007
Medical Tyranny in Maryland: Parents Threatened With Jail Time for Not Vaccinating Children
http://www.newstarget.com/022242.html
NewsTarget.com printable article
Originally published November 14 2007
Medical Tyranny in Maryland: Parents Threatened With Jail Time for Not Vaccinating Children
by Mike Adams
(NewsTarget) This is an action item alert for all those who believe in health freedom. State and County officials in Maryland have announced they will send parents to jail if they don't submit their children to forced vaccinations. State Attorney General Glenn F. Ivey has announced he is willing to criminalize parents if they don't bring them to the courthouse to have them injected, on the spot, with vaccines that contain methyl mercury -- a highly toxic nerve chemical that causes brain damage and is linked to autism. The action is backed by Circuit Judge William D. Missouri, Circuit Judge C. Philip Nichols Jr., and the chairman of the Prince George school board, R. Owen Johnson Jr.
Together, these judges and officials have conspired to turn Maryland into a medical police state, invoking the threat of imprisonment in order to achieve a vaccination goal that has more to do with politics than children's actual health or safety. By threatening to imprison parents who object to the supposed health benefits of vaccinations, these state officials are effectively conspiring to cause thousands of children to be separated from their parents -- a move that would create a humanitarian and public health disaster. This thought has not deterred Attorney General Glenn F. Ivey, who said, "We can do this the easy way or the hard way, but it's got to get done." That's the kind of quote that might be uttered by a corrupt police officer pointing a gun in your face and demanding that you do something you don't want to do. Actually, that's not far off base from what the state of Maryland is now asking parents to do: Submit to the harming of their children through the injection of a toxic chemical, all enforced at gunpoint.
These vaccines contain thimerosal, a chemical preservative made, in part, with toxic methyl mercury. This toxic substance was banned decades ago in many countries, but not in the U.S. where corrupt health officials cater to the financial interests of drug companies rather than protecting the public. Read NewsTarget's full report on Thimerosal here: http://www.newstarget.com/011764.html
NewsTarget is launching a grassroots action campaign to file an avalanche of complaints with the relevant Maryland officials, demanding that they reverse their position on this issue and apologize for threatening to throw parents in jail for refusing to have their children forcibly vaccinated. We believe that Attorney General Ivey -- a Democrat -- should be ashamed of himself for invoking such tyrannical actions against his own people, and that judges William Missouri and C. Philip Nichols Jr. should be rebuked for conspiring to threaten the free people of Maryland with imprisonment.
Join NewsTarget in complaining to Maryland officials, in your own words, about this outrageous application of state power against the people. Here's who you can contact:
Maryland Governor Martin O'Malley
http://www.governor.maryland.gov/staff.asp
100 State Circle, Annapolis, Maryland 21401-1925
Phone: 410.974.3901 • 1.800.811.8336 • MD Relay 1.800.735.2258
Colm O'Comartun, Director of Governor's Office
Fax: (410) 974-3275
Phone: (410) 974-3901; 1-800-811-8336 (toll free)
Maryland Attorney General Glenn F. Ivey
Office of State's Attorney
Courthouse, Room 349M, 14735 Main St., Upper Marlboro, MD 20772
Tel: (301) 952-3500/55; Fax: (301) 952-3775
This is the tyrant who is threatening to arrest and imprison parents who fail to get their children vaccinated.
Board of Education
www.pgcps.org/pgboard.html
http://www.msa.md.gov/msa/mdmanual/36loc/pg/html/pge.html#education
Tel: (301) 952-6115
Phone the Board of Ed. office: 301 952-6308 or fax at 952-6114
Elected by Voters to 4-year terms:
R. Owen Johnson, Jr., Chair (chosen by Board in Dec., 4-year term), Dist. 5
Verjeana M. Jacobs, Esq., Vice-Chair (chosen by Board in Dec., 4-year term), At Large
Rosalind A. Johnson, Dist. 1
Heather Iliff, Dist. 2
Pat J. Fletcher, Dist. 3
Linda T. Thomas, Dist. 4
Donna Hathaway Beck, At Large
Ronald L. Watson, Ph.D., At Large
Amber P. Waller,* At Large
County Executive
Elected by Voters to 4-year term:
Jack B. Johnson (D), County Executive, 2010
County Administration Building, Suite 5032
14741 Governor Oden Bowie Drive, Upper Marlboro, MD 20772 - 3070
(301) 952-4131
e-mail: wjproctor@co.pg.md.us
web: www.co.pg.md.us/Government/ExecutiveBranch/
Prince George County's County Health Department
http://www.co.pg.md.us/Government/AgencyIndex/Health/index.asp
Donald Shell, M.D., M.A.
Health Officer
Headquarters Building
1701 McCormick Drive
Suite 200
Largo, Maryland 20774
Tel: (301) 883-7879
Fax: (301) 883-7896
Public Schools
Prince George's County Public Schools
14201 School Lane
Upper Marlboro, MD 20772
301-952-6000
ACLU already contacted
NewsTarget has also contacted the Maryland ACLU, who told us that they cannot take action on this issue until a parent is actually arrested and charged. But at that point, they may take an interest in this case.
Action Items:
If you feel passionate about this issue and want to take a stand, we urge you to call, fax or email the officials named above.
Be sure to contact the office of Attorney General Glenn F. Ivey as well as the school board office of R. Owen Johnson Jr. These are key players in this latest example of medical tyranny.
You do not have to live in Maryland to make your voice heard on this issue. This impacts us all, because if Maryland officials learn they can get away with this kind of Big Brother Medicine scheme, other states may be inspired to pull out their guns and try the same thing. It is crucial that we remind these officials of what country they live in, and here in the United States, We the People still demand our freedoms and our right to choose what kind of medicine is best for our children.
The dangers of vaccines
What's clear is that there is a substantial and scientifically validated link between vaccinations and neurological disorders in children. Maryland state officials apparently have no concern over this matter and are enforcing mandatory vaccinations as if the injections were entirely harmless. This myopic view of the safety of pharmaceuticals is typical of state officials and conventional medical doctors, both of whom are almost always influenced to a large degree by the financial aims of powerful pharmaceutical companies. (Doctors, for example, aren't even taught about the dangers of mercury in vaccines and are told that ALL drugs are safe for use on children, even if those drugs have never been tested on children!)
Due to the enormous amount of information now available about the dangers of vaccinations, there is no question that concerned parents have a right -- if not the responsibility -- to consciously object to the harming of their children via such vaccines. Rejecting mandatory vaccinations is one of the most responsible health decisions an informed parent can make. It is, in fact, all the mindless parents who submit to such vaccinations who are demonstrating a complete lack of concern for the health of their children. These are, no doubt, the same parents who feed their children processed foods, soda pop and school lunches (which contain numerous harmful chemical additives such as sodium nitrite, sodium benzoate and artificial food colors).
Join NewsTarget in taking action, and we'll help put a stop to this medical tyranny. If there's one thing state Attorneys General hate worse than parents who won't get their kids vaccinated, it's waking up to an avalanche of screaming angry parents from all across the country who are tired of being criminalized for merely protecting their children from the dangers of vaccines.
Listen to the Health Ranger Report podcast
I've just posted an urgent audio podcast Health Ranger Report on this issue. You can download it here:
www.NewsTarget.com/Podcasts/HealthRangerReport006-LoFi.mp3
Additional Reading:
Check out the coverage on this topic from across the 'net:
Health Crusader:
www.healthtruthrevealed.com/full-page.php?id=14394731711&&page=article
Prison Planet:
www.prisonplanet.com/articles/november2007/141107_no_law.htm
(Be sure to watch the Fox News video at the end of this article.)
Vaccine Truth:
www.VaccineTruth.com
Articles on Thimerosal:
www.newstarget.com/thimerosal.html
Washington Post report:
www.washingtonpost.com/wp-dyn/content/article/2007/11/13/AR2007111301408.html
Educate yourself. Stay informed and empowered. Do not tolerate medical tyranny in your community or country!
--------------------------------------------------------------------------------
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. Newstarget.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NewsTarget.com/terms.shtml
NewsTarget.com printable article
Originally published November 14 2007
Medical Tyranny in Maryland: Parents Threatened With Jail Time for Not Vaccinating Children
by Mike Adams
(NewsTarget) This is an action item alert for all those who believe in health freedom. State and County officials in Maryland have announced they will send parents to jail if they don't submit their children to forced vaccinations. State Attorney General Glenn F. Ivey has announced he is willing to criminalize parents if they don't bring them to the courthouse to have them injected, on the spot, with vaccines that contain methyl mercury -- a highly toxic nerve chemical that causes brain damage and is linked to autism. The action is backed by Circuit Judge William D. Missouri, Circuit Judge C. Philip Nichols Jr., and the chairman of the Prince George school board, R. Owen Johnson Jr.
Together, these judges and officials have conspired to turn Maryland into a medical police state, invoking the threat of imprisonment in order to achieve a vaccination goal that has more to do with politics than children's actual health or safety. By threatening to imprison parents who object to the supposed health benefits of vaccinations, these state officials are effectively conspiring to cause thousands of children to be separated from their parents -- a move that would create a humanitarian and public health disaster. This thought has not deterred Attorney General Glenn F. Ivey, who said, "We can do this the easy way or the hard way, but it's got to get done." That's the kind of quote that might be uttered by a corrupt police officer pointing a gun in your face and demanding that you do something you don't want to do. Actually, that's not far off base from what the state of Maryland is now asking parents to do: Submit to the harming of their children through the injection of a toxic chemical, all enforced at gunpoint.
These vaccines contain thimerosal, a chemical preservative made, in part, with toxic methyl mercury. This toxic substance was banned decades ago in many countries, but not in the U.S. where corrupt health officials cater to the financial interests of drug companies rather than protecting the public. Read NewsTarget's full report on Thimerosal here: http://www.newstarget.com/011764.html
NewsTarget is launching a grassroots action campaign to file an avalanche of complaints with the relevant Maryland officials, demanding that they reverse their position on this issue and apologize for threatening to throw parents in jail for refusing to have their children forcibly vaccinated. We believe that Attorney General Ivey -- a Democrat -- should be ashamed of himself for invoking such tyrannical actions against his own people, and that judges William Missouri and C. Philip Nichols Jr. should be rebuked for conspiring to threaten the free people of Maryland with imprisonment.
Join NewsTarget in complaining to Maryland officials, in your own words, about this outrageous application of state power against the people. Here's who you can contact:
Maryland Governor Martin O'Malley
http://www.governor.maryland.gov/staff.asp
100 State Circle, Annapolis, Maryland 21401-1925
Phone: 410.974.3901 • 1.800.811.8336 • MD Relay 1.800.735.2258
Colm O'Comartun, Director of Governor's Office
Fax: (410) 974-3275
Phone: (410) 974-3901; 1-800-811-8336 (toll free)
Maryland Attorney General Glenn F. Ivey
Office of State's Attorney
Courthouse, Room 349M, 14735 Main St., Upper Marlboro, MD 20772
Tel: (301) 952-3500/55; Fax: (301) 952-3775
This is the tyrant who is threatening to arrest and imprison parents who fail to get their children vaccinated.
Board of Education
www.pgcps.org/pgboard.html
http://www.msa.md.gov/msa/mdmanual/36loc/pg/html/pge.html#education
Tel: (301) 952-6115
Phone the Board of Ed. office: 301 952-6308 or fax at 952-6114
Elected by Voters to 4-year terms:
R. Owen Johnson, Jr., Chair (chosen by Board in Dec., 4-year term), Dist. 5
Verjeana M. Jacobs, Esq., Vice-Chair (chosen by Board in Dec., 4-year term), At Large
Rosalind A. Johnson, Dist. 1
Heather Iliff, Dist. 2
Pat J. Fletcher, Dist. 3
Linda T. Thomas, Dist. 4
Donna Hathaway Beck, At Large
Ronald L. Watson, Ph.D., At Large
Amber P. Waller,* At Large
County Executive
Elected by Voters to 4-year term:
Jack B. Johnson (D), County Executive, 2010
County Administration Building, Suite 5032
14741 Governor Oden Bowie Drive, Upper Marlboro, MD 20772 - 3070
(301) 952-4131
e-mail: wjproctor@co.pg.md.us
web: www.co.pg.md.us/Government/ExecutiveBranch/
Prince George County's County Health Department
http://www.co.pg.md.us/Government/AgencyIndex/Health/index.asp
Donald Shell, M.D., M.A.
Health Officer
Headquarters Building
1701 McCormick Drive
Suite 200
Largo, Maryland 20774
Tel: (301) 883-7879
Fax: (301) 883-7896
Public Schools
Prince George's County Public Schools
14201 School Lane
Upper Marlboro, MD 20772
301-952-6000
ACLU already contacted
NewsTarget has also contacted the Maryland ACLU, who told us that they cannot take action on this issue until a parent is actually arrested and charged. But at that point, they may take an interest in this case.
Action Items:
If you feel passionate about this issue and want to take a stand, we urge you to call, fax or email the officials named above.
Be sure to contact the office of Attorney General Glenn F. Ivey as well as the school board office of R. Owen Johnson Jr. These are key players in this latest example of medical tyranny.
You do not have to live in Maryland to make your voice heard on this issue. This impacts us all, because if Maryland officials learn they can get away with this kind of Big Brother Medicine scheme, other states may be inspired to pull out their guns and try the same thing. It is crucial that we remind these officials of what country they live in, and here in the United States, We the People still demand our freedoms and our right to choose what kind of medicine is best for our children.
The dangers of vaccines
What's clear is that there is a substantial and scientifically validated link between vaccinations and neurological disorders in children. Maryland state officials apparently have no concern over this matter and are enforcing mandatory vaccinations as if the injections were entirely harmless. This myopic view of the safety of pharmaceuticals is typical of state officials and conventional medical doctors, both of whom are almost always influenced to a large degree by the financial aims of powerful pharmaceutical companies. (Doctors, for example, aren't even taught about the dangers of mercury in vaccines and are told that ALL drugs are safe for use on children, even if those drugs have never been tested on children!)
Due to the enormous amount of information now available about the dangers of vaccinations, there is no question that concerned parents have a right -- if not the responsibility -- to consciously object to the harming of their children via such vaccines. Rejecting mandatory vaccinations is one of the most responsible health decisions an informed parent can make. It is, in fact, all the mindless parents who submit to such vaccinations who are demonstrating a complete lack of concern for the health of their children. These are, no doubt, the same parents who feed their children processed foods, soda pop and school lunches (which contain numerous harmful chemical additives such as sodium nitrite, sodium benzoate and artificial food colors).
Join NewsTarget in taking action, and we'll help put a stop to this medical tyranny. If there's one thing state Attorneys General hate worse than parents who won't get their kids vaccinated, it's waking up to an avalanche of screaming angry parents from all across the country who are tired of being criminalized for merely protecting their children from the dangers of vaccines.
Listen to the Health Ranger Report podcast
I've just posted an urgent audio podcast Health Ranger Report on this issue. You can download it here:
www.NewsTarget.com/Podcasts/HealthRangerReport006-LoFi.mp3
Additional Reading:
Check out the coverage on this topic from across the 'net:
Health Crusader:
www.healthtruthrevealed.com/full-page.php?id=14394731711&&page=article
Prison Planet:
www.prisonplanet.com/articles/november2007/141107_no_law.htm
(Be sure to watch the Fox News video at the end of this article.)
Vaccine Truth:
www.VaccineTruth.com
Articles on Thimerosal:
www.newstarget.com/thimerosal.html
Washington Post report:
www.washingtonpost.com/wp-dyn/content/article/2007/11/13/AR2007111301408.html
Educate yourself. Stay informed and empowered. Do not tolerate medical tyranny in your community or country!
--------------------------------------------------------------------------------
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. Newstarget.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NewsTarget.com/terms.shtml
November 8, 2007
RAW FOOD DIET: RAW FOOD FACTS by Alissa Cohen
source: http://www.alissacohen.com/faqs.html
What is raw and living food?
Raw and living food is uncooked fruits, vegetables, nuts, seeds and sprouted grains. There are also some other foods that fall within this category such as seaweeds, raw carob powder, cold pressed olive oil and certain spices and seasonings. Whole, ripe, raw, organic foods in their natural state are what help to keep us healthy, vibrant and free of sickness and disease.
What are the benefits of eating a living and raw food diet?
The benefits of eating a raw and living food diet are too numerous to mention in entirety. The living and raw food diet has helped many people feel better when nothing else has worked.
Many people have healed themselves of diseases and ailments such as diabetes, fibromyalgia, acne, migraines, back pain, neck and joint pain, asthma, high blood pressure, high cholesterol, hypoglycemia, colitis, diverticulitis, Candida, arthritis, serious allergies, depression, anxiety, mood swings, heartburn, gas, bloating, skin diseases, obesity, chronic fatigue, cancers and many more. Excess weight seems to just melt off your body when you eat a raw and living food diet!
By eating a raw and living food diet you will begin to turn back the hands of time. By eating a raw and living food diet you will start to look younger and more beautiful. You could turn your hair back to its natural color and stop hair loss. You could erase wrinkles and deep creases and age spots, your circles, bags and eye puffiness would disappear. Your acne and blemishes would be gone. Your teeth would be tighter and your gums would stop bleeding and your skin would glow and your eyes would sparkle. You would notice that you look better without make-up and that you have a natural sunny blush. People eating a raw food diet are the healthiest looking people I have ever seen. They have a glow in their skin, a shine to their hair, a sparkle in their eyes, a healthy, fit, body and look younger than their age. They have a youthful energy and they feel good about themselves and happy to be alive!
If you are sick, tired, overweight or just want to feel better than you do right now, know that this way of eating could be the answer to your prayers. Does it sound like I’m promising a lot? Well, I am because I have seen this raw diet work time and time again. This has been one of the greatest miracles in my life and in the lives of other people whom I’ve shared this with.
Why is raw and living food healthier than cooked food?
Giving up cooked food and switching to a raw and living food diet has helped so many people feel well for the first time in their lives. One of the most amazing things that I have witnessed is how quickly this can happen. Feeling healthier, losing weight and healing your body doesn’t take years or months or even weeks on this diet. You will notice changes within days. When you eat a raw and living food diet you are feeding your body and your cells live foods filled with vitamins, minerals, enzymes and other life giving substances that cooking destroys.
There are many factors why raw foods improve health but enzymes and acid alkaline balance are probably the two most important ones.
When food is cooked at over 112 degrees (this temperature can be felt as warm to the touch) we destroy all of its enzymes. This is a problem because we need enzymes for every function in our body. To walk, to talk, to breathe and to move; life itself depends on them. As we age, our bodies natural source of enzymes becomes depleted and we need to replenish this source through the foods we eat. If we do not do this and we continue to eat cooked foods, then we eventually begin to use up our body’s enzyme reserves. Cooking makes it harder for our bodies to break up and digest the foods that we eat. This food then begins to get stored in our bodies as toxins; which can lead to all kinds of diseases and illness.
Dr. Humbart Santillo, M.D., states in his book Intuitive Eating that:
“A human being is not maintained by food intake alone, but rather by what is digested. Every food must be broken down by enzymes to simpler building blocks. Enzymes may be divided into 2 groups, exogenous (found in raw food) and endogenous (produced within our bodies.) The more one gets of the exogenous enzymes, the less will have to be borrowed from other metabolic processes and supplied by the pancreas. The enzymes contained in raw food actually aid in the digestion of that same food when it is chewed. One can live many years on a cooked food diet, but eventually this will cause cellular enzyme exhaustion which lays the foundation for a weak immune system and ultimately disease.”
When we are born we are given a limited amount of enzyme energy that has to last us a lifetime. Think of this as your enzyme bank account. If we do not make regular deposits to this account from eating exogenous enzymes that are found in raw foods and we continue to eat cooked foods that use up our enzyme supply, we become more susceptible to aging, disease and premature death.
The enzymes that are destroyed in cooking food are detrimental in so many ways. Not only does it affect our immune system but also our brain function and our energy levels.
Dr. Edward Howell in his book Enzyme Nutrition says:
“Humans eating an enzyme less diet use up a tremendous amount of their enzyme potential in lavish secretions of the pancreas and other digestive organs. The result is a shortened lifespan (65 years or less as compared with 100 or more), illness, and lower resistance to stress of all types, psychological and environmental. By eating foods with their enzymes intact and by supplementing cooked foods with enzyme capsules we can stop abnormal and pathological aging processes.”
Acid Alkaline Balance:
There is so much to say on this subject. Here is a very brief overview so you can begin to think about what kind of effect the foods you eat have on the acid-alkaline balance in your body. An over acid body is found in most people with acute or chronic diseases. Some common symptoms of an overly acid body are arthritis, depression, headaches, lethargy, gastritis, dulled mentality, canker sores, fatigue, muscle stiffness, stomach aches, chest pain, constipation, irritability, sinus problems, acid reflex, restless sleep and so much more. But an overly acid body can lead to many more serious health problems. For example, cancer cells are able to live better than normal cells in an acid environment.
Dr. Ted Morter states:
“When your body is too acid for too long, it plays the game of life with a lineup of backup systems. These backups are either substitute minerals, or ammonia. When your body is too acid -when your normal pH is too low - the systems and organs of your body work overtime just to stay even. But systems and organs aren’t designed to function flat-out in red-alert mode all the time. They need rest just as you do. If the red - alert goes on for months or even years, systems and organs become exhausted. An exhausted body can’t compete with disease. Eventually, disease wins the game.”
How does our body become too acidic? Diet is the major factor. A diet that is too high in acid forming food will cause the body to become too acidic. And what are acid forming foods? Sadly, the typical American diet of high protein flesh foods, high sugar, high fat and low complex carbohydrates is acid forming. Meat, fish, poultry, eggs, dairy, white sugars, flour products, pasta, breads, most cooked grains, most beans, most nuts, candy, soda, coffee, tobacco, alcohol, chemical additives, preservatives, drugs and synthetic vitamins are all acid forming. So how do we get our bodies at the right pH balance and create an internal environment that is slightly alkaline? We can do this by eliminating acid producing foods and eating a diet that is high in raw fruits and vegetables. I say raw because when you cook food it makes it more acidic. When you eat a diet that is made up of raw fruits, vegetables, sprouted nuts, seeds and grains you will begin to shift that acid state to a more alkaline state.
What does someone's daily diet look like when they are eating raw and living food?
The diet of someone eating a raw diet varies according to the person; just as no two people who eat cooked food eat the same.
Whole fruits, smoothies or fruit and vegetable juices are a great way to start the day.
For lunch and dinner there are so many raw food dishes that you could make. Just as it is impossible to list all of the cooked food entrees that people eat, so too would it be impossible to list all of the options available for lunches and dinners. The choices for desserts are so numerous and delicious; when made from raw and living food, there is no guilt and no need to abstain. There are times when I have eaten a whole banana cream pie for lunch. Raw pasta, banana and almond butter sandwiches, fettuccini alfredo, burgers, large salads with guacamole and corn chowder are some of my favorite lunch or dinner items.
There are over 300 recipes in Living on Live Food; Hors d’oeuvres; spanakopita (spinach pie) and jicama fries. Breads, muffins and crackers; apple muffins, onion bagel bread and Mexican crackers. Soups; coconut soup, chili and watermelon soup. Dips and spreads; hummus, refried beans and spinach dip. Salads; Italian tomato basil salad and pear beet and jicama salad along with dressings like Japanese salad dressing and green goddess dressing. Entree's; spinach pizza, BBQ chicken fingers, sushi, crab cakes and meatballs. Desserts; blueberry pie, black forest cake, carrot cake, cannoli and fudge. Fruit drinks, vegetable drinks, smoothies and so much more!
Why don't I have to count calories or fat grams? How can I eat avocados, nuts and other high fat foods on this diet and still lose weight?
There is a huge difference between cooked fats and raw fats.
The studies that have been done linking fats to high cancer rates, heart attacks, kidney failure, high blood pressure, high cholesterol, angina, cardiovascular disease and all of the other diseases that clog up the blood and the arteries have been done with cooked fats. Obesity is linked to a high cooked fat diet.
Raw plant fats on the other hand, have exactly the opposite effect. Raw fats such as avocados, olives, coconuts, nuts and seeds are imperative in a healthy diet. These fats contain antioxidants. They contain oils that help the joints, nerves and bones.
These raw plant fats do not cause the body to gain excess weight because they still contain the enzyme lipase; this is the enzyme that is needed to digest fat. Cooking fats destroy lipase; along with other important enzymes and minerals. The fat digesting enzyme, lipase, breaks up the raw plant foods as they are eaten and help to digest the oils in these foods. Because this food is getting assimilated and digested properly, it is not clogging up the blood and arteries, causing all kinds of chronic and degenerative diseases. It is not getting stored as excess weight in the body. You will not get fat by eating avocados, sprouted nuts and seeds and other plant fats. When I first started this diet I was eating 2-3 avocados a day and losing weight. I didn’t have much weight to lose, but the few extra pounds I had just melted off because I was eating fats in their whole natural form with all of their enzymes intact.
GOJI GOODNESS!
What are goji berries?
Other Names: Lycium barbarum, wolfberry, gou qi zi, Fructus lycii
Goji berries grow on an evergreen shrub found in temperate and subtropical regions in China, Mongolia and in the Himalayas in Tibet. They are in the nightshade (Solonaceae) family.
Goji berries are usually found dried. They are shriveled red berries that look like red raisins.
Why do people use goji berries?
Goji berries have been used for 6,000 years by herbalists in China, Tibet and India to:
protect the liver
help eyesight
improve sexual function and fertility
strengthen the legs
boost immune function
improve circulation
promote longevity
Goji berries are rich in antioxidants, particularly carotenoids such as beta-carotene and zeaxanthin. One of zeaxanthin's key roles is to protect the retina of the eye by absorbing blue light and acting as an antioxidant. In fact, increased intake of foods containing zeathanthin may decrease the risk of developing age-related macular degeneration (AMD), the leading cause of vision loss and blindness in people over the age of 65.
In recent years, goji juice has become popular as a health beverage. Companies marketing goji juice often mention the unsupported claim that a man named Li Qing Yuen consumed goji berries daily and lived to be 252 years old. Marketers also list extensive health benefits of goji juice, even though there are few published clinical trials in humans.
What research has been done on goji berries?
Goji has only been tested on humans in two published studies. A Chinese study published in the Chinese Journal of Oncology in 1994 found that 79 people with cancer responded better to treatment when goji was added to their regimen.
There have been several test tube studies that show that goji berry contains antioxidants and that goji extracts may prevent the growth of cancer cells, reduce blood glucose, and lower cholesterol levels. However, that doesn't necessary mean that goji will have the same benefits when taken as a juice or tea.
Although goji berries like the ones used in traditional Chinese medicine aren't very expensive, goji juice is very pricey. Considering that a 32-ounce bottle of goji juice (about an 18-day supply) can run as high as $50 USD, the evidence isn't compelling enough at this time to justify the cost of goji juice.
Also, we don't know the side effects of regular goji consumption, or whether it will interfere with treatments or medications.
What do goji berries taste like?
Goji berries have a mild tangy taste that is slightly sweet and sour. They have a similar shape and chewy texture as raisins.
Common forms
In traditional Chinese medicine, goji berries are eaten raw, brewed into a tea, added to Chinese soups, or made into liquid extracts.
Goji juice is also available, usually in 32-ounce bottles.
Goji berries have appeared in snack foods in North America. For example, the health food store Trader Joe's sells a goji berry trail mix.
Possible drug interactions
Goji berries may interact with anticoagulant drugs (commonly called "blood-thinners"), such as warfarin (Coumadin®). There was one case report published in the journal Annals of Pharmacotherapy of a 61-year old woman who had an increased risk of bleeding, indicated by an elevated international normalized ratio (INR). She had been drinking 3-4 cups daily of goji berry tea. Her blood work returned to normal after discontinuing the goji berry tea.
Where to find goji berries
Whole goji berries are available at Chinese herbal shops.
Goji juice can be found in some health food stores, online stores, and through network marketers.
Health Benefits of Rooibos Tea
Pronounced "roy-boss" and means "red bush" in Afrikaans. Studies have shown this tea is comparable to green tea in the amounts of polyphenols it contains. It shows anti-mutagenic, anti-carcinogenic, anti-inflammatory and anti-viral activity.
Rooibos is totally pure and natural. It contains no colorants or preservatives.
Rooibos helps delay the aging process! The aging of our bodies is caused by toxic compounds called free radicals which are produced as a by-product of normal cell function. These free radicals attack our healthy cells. Over our lifetime this damage contributes to aging and our immune system weakens. Recently, Japanese scientists have found that Rooibos tea contains a mimic of the enzyme Super Oxide Dismutase (S.O.D.), an antioxidant which attacks the free radicals and limits their damaging effects.
Rooibos helps to relieve stomach ulcers, nausea, constipation, and heartburn.
Have a cup of Rooibos before you get ready for bed to ensure a good night's sleep! Rooibos has been found to help with insomnia, disturbed sleeping patterns and headaches. It contains no caffeine and has a relaxing effect on the central nervous system.
Rooibos helps to give you strong bones and teeth because of its calcium, manganese and fluoride content.
Rooibos helps pacify infants with colic, stomach cramps and sleeping problems. Simply mix some Rooibos tea with expressed breast milk or formula. It is 100% natural with no colorants or preservatives. It is a mother's miracle.
Rooibos contains alpha hydroxy acid and zinc for healthy, smooth skin. This wonder tea is especially useful when applied to skin irritations like itchy skin, eczema, sunburns, diaper rash and acne.
Put used rooibos tea bags in the refrigerator or freezer. After a hard day's work, put on tired or red eyes to soothe and relax.
Rooibos contains magnesium which is necessary for a healthy nervous system.
Rooibos increases the absorption of iron in the body.
Rooibos contains potassium and copper minerals that are necessary for several metabolic functions.
Rooibos is often prescribed for nervous tension and mild depression as it makes a relaxing sedative.
Rooibos contains no oxalic acid and can therefore be enjoyed by persons suffering from kidney stones.
Rooibos helps to control your appetite thus can be beneficial in weight loss.
Rooibos helps you recoup after a hangover.
Rooibos makes a great thirst-quencher and sport drink. Because of its mineral content of iron, potassium, zinc, manganese and sodium, it restores the body's equilibrium after strenuous exercise.
Rooibos is very versatile! Drink it hot or cold, with or without milk, sugar or honey. Add lemon or mix it with fruit juices for a lovely blend. Rooibos tea is also used in cooking and baking. It replaces the liquid content in recipes for soups, marinades, sauces, stews and cakes for added flavor and nutrition.
And Rooibos tastes divine! It is less bitter than most teas.
November 6, 2007
Food Combining
Food Combining
By Charles Snyder
Food, we all must eat to survive. We now know that we were designed to eat predominately raw, whole, plant food. But the big question is do we eat it like most health teachers and the media tell us, everything at every meal, or is there a better way?
Does our digestive system have a standard mixture of chemicals that it dumps into our stomach regardless of what we eat? Or, will it make a specific solution for specific foods? Does it make any difference? I will attempt to answer these questions in this lesson.
The digestive system
When most people think of their digestive system they think of their stomach and the small intestines. Many would include the mouth. But did you know that your taste buds and brain are the key to successful digestion?
When you take a bite of a food substance your taste buds analyze what it is and tells your brain what you just eat. Your brain decides what solution will best digest that food and tells your various glands to secrete the correct solution. Or, at least that is what is supposed to happen.
Most of us eat a large variety of food types at each meal. What happens is that the brain gets confused. One second the taste buds tell it you eat potatoes. Before it can prepare to digest the potato it says you eat some flesh food, so it sends some acid to digest the meat. But before it can accomplish that it is told that you have some sugar desert coming down, perhaps even some fruit.
The end result is that it is very rare that your system is not challenged by the variety you eat. The result is that most of the food is not correctly digested. Too much acid is usually the result and we have problems with the acid and wonder why.
It has been proven by millions of people that if we eat a more simple diet with less variety you will digest more of it and need less. You will have less digestive problems.
We were designed to eat mono meals of one type of food at a given meal. Think of it this way. We were designed as gatherers who went from tree to tree to find what was ripe. In the beginning we did not have to worry about storing food. It was always there. So we stopped at a given tree or plant and picked enough for our meal and eat.
Mono meals work best. They are the easiest for our body to digest. Especially when you eat things like melon you should eat them alone at a melon meal, or use them as an appetizer about 30 minutes before the meal. Watermelon digests perhaps the fastest. If you eat watermelon by itself it will be out of your stomach and absorbed in about 30 minutes.
If melons are used as a desert they tend to ferment and cause all sorts of digestive problems. Most people who have problems when they eat melon see these problems disappear if they eat the melon on an empty stomach. Keep in mind that some foods take 4 or more hours to get out of the way of the melon. I like to eat melon as my breakfast.
High Starch ~ High Protein
The standard American Diet (SAD) would combine starches, high protein foods, and sweet deserts in one meal. The theory is that we need all these nutrients all the time at every meal. They ignore physiology completely.
Our bodies do not function on a just in time basis like modern factories. They function like a store with a large warehouse. Only part of the goods are on the shelves. As the stock is removed it is replaced from the warehouse. When we eat we replenish the warehouse, not the shelves, unless we have been fasting for a long time. Because of this we don't need a large variety at each meal.
High protein foods require an acid environment to be digested properly. Starches require a an alkaline environment. The two are not compatible together. The enzymes needed to digest starch are destroyed by the acid needed to digest meat.
I will talk more about protein in a future lesson but think about this. Mothers milk has 5% protein. It would stand to reason that a baby, growing rapidly, would need the highest percentage of protein. Why would an adult ever need more that 5%? Why would you ever need nearly 100% protein?
We need a certain amount of sugar (simple carbohydrate) each day. The type of sugar you get makes a huge difference to your body. The simple sugars found in fruit are the easiest to digest. Our bodies don't have to do anything to use them. That is why you feel energized after eating grapes, or an apple.
On the other hand starches are complex carbohydrates. They are made up of several sugars. The more complex they are the harder it is for the body to brake them down into the simple sugars they are made of so it can use them. That is why you sometimes feel sluggish after eating potatoes. Like you want to take a nap. It takes a lot of energy to digest the starch.
Carrots are a less complex starch. They are easier to digest. Carrot juice is easier yet to digest because the fibre has been removed.
When you eat a starch with a high protein food you create an impossible situation. Either the protein will digest partially and the starch will ferment creating gas, or the starch will digest and the protein will putrefy. Usually both will happen. Along with the limited nutritional value you will absorb the byproducts of fermentation and putrefaction. They are all toxic.
Some foods are compatible
Some foods are compatible with others and may even aid in the digestive process. For instance lettuce will aid in the digestion of protein foods. It will not interfere with the digestion of starch. All other non-starchy vegetables can be combined with either a starch or a protein with little or no problems. For that reason we recommend that you have a vegetable salad with your protein and leave off the starch. Or have a vegetable salad with your starch and leave off the meat or other protein food.
Food combining rules
Keep it simple. Mono meals especially with fruit are best. Always eat melons especially watermelon, at a separate meal or as an appetizer 20-30 minutes before the main meal. Never combine high starch and high protein foods at the same meal.
Starches can be combined with non-starchy vegetables.
Proteins can be combined with non-starchy vegetables.
Something to keep in mind
The greater the variety at a given meal the greater the likelihood that you will over eat.
You can prove this very easily. Eat your favorite fruit till you feel full, satisfied. Then pick up something else you like. Instantly you don't feel full anymore. But then you soon feel the result. Many people suffering with excess weight have lost large amounts of weight and kept it off by just limiting the variety and properly combining their foods.
.
Article Source: http://EzineArticles.com/?expert=Charles_Snyder
By Charles Snyder
Food, we all must eat to survive. We now know that we were designed to eat predominately raw, whole, plant food. But the big question is do we eat it like most health teachers and the media tell us, everything at every meal, or is there a better way?
Does our digestive system have a standard mixture of chemicals that it dumps into our stomach regardless of what we eat? Or, will it make a specific solution for specific foods? Does it make any difference? I will attempt to answer these questions in this lesson.
The digestive system
When most people think of their digestive system they think of their stomach and the small intestines. Many would include the mouth. But did you know that your taste buds and brain are the key to successful digestion?
When you take a bite of a food substance your taste buds analyze what it is and tells your brain what you just eat. Your brain decides what solution will best digest that food and tells your various glands to secrete the correct solution. Or, at least that is what is supposed to happen.
Most of us eat a large variety of food types at each meal. What happens is that the brain gets confused. One second the taste buds tell it you eat potatoes. Before it can prepare to digest the potato it says you eat some flesh food, so it sends some acid to digest the meat. But before it can accomplish that it is told that you have some sugar desert coming down, perhaps even some fruit.
The end result is that it is very rare that your system is not challenged by the variety you eat. The result is that most of the food is not correctly digested. Too much acid is usually the result and we have problems with the acid and wonder why.
It has been proven by millions of people that if we eat a more simple diet with less variety you will digest more of it and need less. You will have less digestive problems.
We were designed to eat mono meals of one type of food at a given meal. Think of it this way. We were designed as gatherers who went from tree to tree to find what was ripe. In the beginning we did not have to worry about storing food. It was always there. So we stopped at a given tree or plant and picked enough for our meal and eat.
Mono meals work best. They are the easiest for our body to digest. Especially when you eat things like melon you should eat them alone at a melon meal, or use them as an appetizer about 30 minutes before the meal. Watermelon digests perhaps the fastest. If you eat watermelon by itself it will be out of your stomach and absorbed in about 30 minutes.
If melons are used as a desert they tend to ferment and cause all sorts of digestive problems. Most people who have problems when they eat melon see these problems disappear if they eat the melon on an empty stomach. Keep in mind that some foods take 4 or more hours to get out of the way of the melon. I like to eat melon as my breakfast.
High Starch ~ High Protein
The standard American Diet (SAD) would combine starches, high protein foods, and sweet deserts in one meal. The theory is that we need all these nutrients all the time at every meal. They ignore physiology completely.
Our bodies do not function on a just in time basis like modern factories. They function like a store with a large warehouse. Only part of the goods are on the shelves. As the stock is removed it is replaced from the warehouse. When we eat we replenish the warehouse, not the shelves, unless we have been fasting for a long time. Because of this we don't need a large variety at each meal.
High protein foods require an acid environment to be digested properly. Starches require a an alkaline environment. The two are not compatible together. The enzymes needed to digest starch are destroyed by the acid needed to digest meat.
I will talk more about protein in a future lesson but think about this. Mothers milk has 5% protein. It would stand to reason that a baby, growing rapidly, would need the highest percentage of protein. Why would an adult ever need more that 5%? Why would you ever need nearly 100% protein?
We need a certain amount of sugar (simple carbohydrate) each day. The type of sugar you get makes a huge difference to your body. The simple sugars found in fruit are the easiest to digest. Our bodies don't have to do anything to use them. That is why you feel energized after eating grapes, or an apple.
On the other hand starches are complex carbohydrates. They are made up of several sugars. The more complex they are the harder it is for the body to brake them down into the simple sugars they are made of so it can use them. That is why you sometimes feel sluggish after eating potatoes. Like you want to take a nap. It takes a lot of energy to digest the starch.
Carrots are a less complex starch. They are easier to digest. Carrot juice is easier yet to digest because the fibre has been removed.
When you eat a starch with a high protein food you create an impossible situation. Either the protein will digest partially and the starch will ferment creating gas, or the starch will digest and the protein will putrefy. Usually both will happen. Along with the limited nutritional value you will absorb the byproducts of fermentation and putrefaction. They are all toxic.
Some foods are compatible
Some foods are compatible with others and may even aid in the digestive process. For instance lettuce will aid in the digestion of protein foods. It will not interfere with the digestion of starch. All other non-starchy vegetables can be combined with either a starch or a protein with little or no problems. For that reason we recommend that you have a vegetable salad with your protein and leave off the starch. Or have a vegetable salad with your starch and leave off the meat or other protein food.
Food combining rules
Keep it simple. Mono meals especially with fruit are best. Always eat melons especially watermelon, at a separate meal or as an appetizer 20-30 minutes before the main meal. Never combine high starch and high protein foods at the same meal.
Starches can be combined with non-starchy vegetables.
Proteins can be combined with non-starchy vegetables.
Something to keep in mind
The greater the variety at a given meal the greater the likelihood that you will over eat.
You can prove this very easily. Eat your favorite fruit till you feel full, satisfied. Then pick up something else you like. Instantly you don't feel full anymore. But then you soon feel the result. Many people suffering with excess weight have lost large amounts of weight and kept it off by just limiting the variety and properly combining their foods.
.
Article Source: http://EzineArticles.com/?expert=Charles_Snyder
November 5, 2007
Surprise Ingredients In Fast Food
NewsTarget.com printable article
Originally published November 3 2007
Surprise Ingredients In Fast Food
by John Andrews
(NewsTarget) The movie Supersize Me has probably had more of an effect than the producers anticipated. Since then, in the fast food industry, there has been a market trend promoting menu items that appear to be healthy. But most of these menu items have ingredients that health conscious consumers would prefer to avoid.
Most health conscious consumers consider healthy foods to be things like raw fruits and vegetables, whole grains, raw nuts and seeds, and clean meats like wild Alaskan salmon, or free-range chicken or turkey.
Some ingredients that health conscious consumers consider unacceptable are MSG (or free glutamate, or free glutamic acid, including anything hydrolyzed or autolyzed), trans fats (hydrogenated or partially hydrogenated oils [3]), artificial colors, artificial flavors, and most preservatives.
Many so-called healthy fast food menu items, upon closer inspection, do not live up to the health hype. Most of the meat from any of the major chains has anything but a simple ingredients list. They add emulsifiers, preservatives, MSG, artificial colors, trans fats, and hidden ingredients under generic labels such as spices, or natural and artificial flavors.
Some of these food additives are not foods at all, but are chemicals that are generally recognized as safe. Most of these additives cannot be found at your local grocery store, probably because they aren’t food. But some can be found at your local hardware store, though in inedible products like low tox antifreeze, silicone caulk, soap, sunscreen, and play sand.
The ingredient information in this article came straight from the various fast food restaurants’ web sites.
McDonald’s
The egg’s reputation is recovering, but scrambled eggs as a part of McDonald’s breakfast include much more than egg. Their pasteurized whole eggs have sodium acid pyrophosphate, citric acid, and monosodium phosphate (all added to preserve color), and nisin, a preservative. To top it off, the eggs are prepared with liquid margarine: liquid soybean oil, water, partially hydrogenated cottonseed and soybean oils (trans fats), salt, hydrogenated cottonseed oil (trans fat), soy lecithin, mono- and diglycerides, sodium benzoate, potassium sorbate (preservatives), artificial flavor, citric acid, vitamin A palmitate, and beta carotene (color). Though not all bad, these added chemicals may be the reason why homemade scrambled eggs taste so much better than McDonald’s.
For coffee drinkers, it would seem fairly safe to just grab a quick cup of coffee at McDonalds on the way to work. But many health conscious people would object to it also including this list of ingredients: sodium phosphate, sodium polyphosphate, Di-Acetyl Tartrate Ester of Monoglyceride, sodium stearoyl lactylate, tetra sodium pyrophosphate, sodium hexametaphosphate, sodium citrate, and carrageenan. Do health nuts still drink coffee?
Salads can usually be counted on to be a “what you see is what you get” item. But McDonald’s adds some interesting ingredients. The salads with grilled chicken also have liquid margarine.
Several salads have either cilantro lime glaze, or orange glaze added. Along with many of McDonald’s sauces, both the cilantro lime glaze and the orange glaze contain propylene glycol alginate. While propylene glycol is considered "GRAS" for human consumption, it is not legal for use in cat food because the safety hasn't been proven yet [10]. Proplene glycol is also used "As the killing and preserving agent in pitfall traps, usually used to capture ground beetles" [10].
The chili lime tortilla strips that are included in the southwest salads have several ingredients used to hide MSG. They also contain two ingredients that advertise the presence of MSG: disodium inosinate, and disodium guanylate.
The chicken has sodium phosphates (of an unspecified variety). It could be trisodium phosphate (a cleanser), monosodium phosphate (a laxative), or disodium hydrogen phosphate [11]. Why would McDonald’s add sodium phosphates (a foaming agent), and dimethylpolysiloxane added as an antifoaming agent in their crispy chicken breast filets? It isn’t dishwasher detergent.
Burger King
It’s interesting to note that the BK Veggie Burger has six ingredients commonly used to hide free glutamate (MSG): calcium caseinate, hydrolyzed corn, yeast extract, soy protein isolate, spices, and natural flavors. At the end of the ingredients list, it states This is NOT a vegan product. The patty is cooked in the microwave. Was that a warning statement?
Burger King has three salads to choose from. The TENDERCRISP Garden Salad, the TENDERGRILL Garden Salad, and the Side Garden Salad.
A salad may be a little boring without a dressing like Ken’s Fat Free Ranch Dressing which includes titanium dioxide (an artificial color, or sunscreen, depending on use), preservatives, and the ingredient seemingly mandatory in all ranch dressings: monosodium glutamate.
Once again, as is typical with the fast food industry, they took a simple thing like chicken, and added a long list of ingredients.
TENDERGRILL® CHICKEN BREAST FILET
Chicken Breast with Rib Meat, Water, Seasoning (Maltodextrin, Salt, Sugar, Autolyzed Yeast Extract, Garlic Powder, Spices, Natural Flavors, Onion Powder, Modified Corn Starch, Chicken Fat, Chicken Powder, Chicken Broth, Disodium Guanylate and Disodium Inosinate, Citric Acid, Partially Hydrogenated Soybean Oil, Dehydrated Garlic, and Artificial Flavors.), Modified Corn Starch, Soybean Oil, Salt, Sodium Phosphates. Glazed with: Water, Seasoning [Maltodextrin, Salt, Sugar, Methylcellulose, Autolyzed Yeast Extract, Partially Hydrogenated Sunflower Oil, Modified Potato Starch, Fructose, Partially Hydrogenated Soybean Oil, Garlic Powder, Onion Powder, Dehydrated Garlic, Spices, Modified Corn Starch, Xanthan Gum, Natural Flavors, Disodium Guanylate and Disodium Inosinate, Chicken Fat, Carmel Color, Grill Flavor (from Partially Hydrogenated Soybean and Cottonseed Oil), Chicken Powder, Chicken Broth, Turmeric, Smoke Flavor, Annatto Extract, and Artificial Flavors], Soybean Oil. [12]
Taco Bell
Taco Bell’s website didn’t have much emphasis on health. Under the nutrition guide, at the bottom was a link to Keep it Balanced, a token nod to health. It had no serious information on how to really eat healthy. They recommend foods like pizza and tacos (no surprise) because they may include ingredients from several food groups at once. Including several food groups does not necessarily mean it’s a healthy food.
The seasoned beef, carne asada steak, spicy shredded chicken, and even the rice all include autolyzed yeast extract (hidden MSG). Disodium inosinate and disodium guanylate are flavor enhancers used in synergy with MSG [7,8]. Therefore, menu items with disodium inosinate and/or disodium guanylate also contain MSG. This includes the avocado ranch dressing, southwest chicken, citrus salsa, creamy jalapeno sauce, creamy lime sauce, lime seasoned red strips, pepper jack sauce, and seasoned rice.
According to Wikipedia, dimethylpolysiloxane is optically clear, and is generally considered to be inert, non-toxic, and non-flammable. It is used in silicone caulk, adhesives, and as an anti-foaming agent [6]. Appetizingly enough, it’s also included in Taco Bell’s rice.
Wendy’s
At Wendy’s, there are several tempting salads. The mandarin chicken salad seems healthy at first glance. It has diced chicken, mandarin oranges, almonds, crispy noodles, your choice of dressings, and five different varieties of lettuce. Then reality takes a bite when you check the ingredients list. The almonds are roasted and salted. The crispy noodles are not whole grain. The mandarin orange segments are not freshly peeled oranges; most likely canned. The diced chicken has added autolyzed yeast extract (MSG), disodium inosinate, disodium guanylate, sodium phosphates (soap?), salt, more salt, sugar, modified corn startch (sic)[1], and the universal umbrella ingredient list: spices, natural flavors, and artificial flavors.
In the ingredients lists for the salad dressings, one surprise was titanium dioxide in the Low Fat Honey Mustard Dressing and the Reduced Fat Creamy Ranch Dressing. It’s a very versatile chemical. It can be used to manufacture paint, sunscreen, semiconductors, and food coloring [2].
Wendy’s Southwest Taco Salad is a salad with Wendy’s chili. Once again, the chili has hidden MSG: autolyzed yeast extract, spices, artificial flavors, natural flavorings, disodium inosinate and disodium guanylate (MSG give-aways). It’s puzzling to try to understand why their chili would need to include an anti-caking agent such as silicon dioxide (also known as sand, or glass powder).
See if you can spot the sunscreen, MSG, and soap in this Wendy’s ingredient:
Seasoned Tortilla Strips
Whole Corn, Vegetable Oil (contains one or more of the following: corn, soybean or sunflower oil), Salt, Buttermilk Solids, Spices, Tomato, Sweet Cream, Dextrose, Onion, Sugar, Cheddar Cheese (cultured milk, salt, enzymes), Corn Starch, Modified Corn Starch, Maltodextrin, Nonfat Dry Milk, Garlic, Torula Yeast, Citric Acid, Autolyzed Yeast, Natural and Artifical Flavor, Artificial Colors (including extractives of paprika, turmeric and annatto, titanium dioxide, red 40, yellow 5, blue 1), Disodium Phosphate, Lactic Acid, Soy Lecithin. CONTAINS: MILK.
Apparently, taste really is all that matters at Wendy’s.
Subway
If a sandwich is advertised as healthy, one would expect that the bread would be whole grain. Not so with Subway’s wheat bread. While it does have some whole wheat flour, it’s the third ingredient, listed just before high fructose corn syrup [4]. None of Subway’s breads are whole grain. Ammonium sulfate (a fertilizer) is also added. Unfinished sandwiches may be composted. The bread also contains azodicarbonamide. From Wikipedia,
Use of azodicarbonamide as a food additive is banned in Australia. In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitiser (a possible cause of asthma) and determined that products should be labeled with May cause sensitisation by inhalation [5].
Most of the meats at Subway contain MSG and/or sodium nitrite.
KFC
The chicken, the gravy, and even the rice all have monosodium glutamate added. Not surprisingly, the chicken in the salads also has MSG. For a healthy menu item, the House Side Salad without dressing has nothing more than iceberg lettuce, romaine lettuce, and tomatoes.
KFC claims 0g trans fat per serving for all their fried chicken. But The Extra Crispy Chicken, Colonel’s Crispy Strips, HBBQ Wings, Boneless HBBQ Wings, Fiery Buffalo Wings, and more have partially hydrogenated soybean oil listed in the ingredients. So if the trans fat content is below 0.5g per serving, they can round down to zero and claim zero grams per serving.
In Closing
The salad a la carte may be the only healthy thing to eat at a fast food place. The side salads offered at the fast food places are hardly a meal, and hardly what one would consider a real salad.
Regarding MSG, it is helpful to remember this statement from Wikipedia when reading food labels.
Under current FDA regulations, when MSG is added to a food, it must be identified as monosodium glutamate in the label's ingredient list. If however MSG is part of a spice mix that is purchased by another company, the manufacturer does not have to list the ingredients of that spice mix and may use the words flavorings or spices. Even food that uses the no msg label may therefore have MSG that is added from a spice mix from another company under current FDA regulations.[9]
As with most meat products in fast food restaurants, consider any meat, including on salads, to include MSG, chemical preservatives, and trans fats. Even seemingly simple items like rice can have ingredients like anti-foaming agents.
References
[1] http://www.wendys.com/food/Nutrition.jsp
[2] http://en.wikipedia.org/wiki/Titanium_dioxide
[3] http://en.wikipedia.org/wiki/Trans_fats
[4] http://subway.com/subwayroot/MenuNutrition/Nutrition/frmUSIngredients.aspx
[5] http://en.wikipedia.org/wiki/Azodicarbonamide
[6] http://en.wikipedia.org/wiki/Dimethylpolysiloxane
[7] http://en.wikipedia.org/wiki/Disodium_inosinate
[8] http://en.wikipedia.org/wiki/Disodium_guanylate
[9] http://en.wikipedia.org/wiki/Monosodium_glutamate
[10] http://en.wikipedia.org/wiki/Propylene_glycol
[11] http://en.wikipedia.org/wiki/Sodium_phosphates
[12] http://www.bk.com/#menu=3,-1,-1
About the author
John Andrews is an electrical engineer currently living in Utah. He earned his bachelor's degree in electrical engineering in 2001 at the University of Utah. John has adopted a whole foods lifestyle rich in raw fruits and vegetables. This lifestyle change has produced a noticeable improvement in physical health, appearance, and mental clarity. He savors knowledge and is eager to teach others how to be healthy.
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Originally published November 3 2007
Surprise Ingredients In Fast Food
by John Andrews
(NewsTarget) The movie Supersize Me has probably had more of an effect than the producers anticipated. Since then, in the fast food industry, there has been a market trend promoting menu items that appear to be healthy. But most of these menu items have ingredients that health conscious consumers would prefer to avoid.
Most health conscious consumers consider healthy foods to be things like raw fruits and vegetables, whole grains, raw nuts and seeds, and clean meats like wild Alaskan salmon, or free-range chicken or turkey.
Some ingredients that health conscious consumers consider unacceptable are MSG (or free glutamate, or free glutamic acid, including anything hydrolyzed or autolyzed), trans fats (hydrogenated or partially hydrogenated oils [3]), artificial colors, artificial flavors, and most preservatives.
Many so-called healthy fast food menu items, upon closer inspection, do not live up to the health hype. Most of the meat from any of the major chains has anything but a simple ingredients list. They add emulsifiers, preservatives, MSG, artificial colors, trans fats, and hidden ingredients under generic labels such as spices, or natural and artificial flavors.
Some of these food additives are not foods at all, but are chemicals that are generally recognized as safe. Most of these additives cannot be found at your local grocery store, probably because they aren’t food. But some can be found at your local hardware store, though in inedible products like low tox antifreeze, silicone caulk, soap, sunscreen, and play sand.
The ingredient information in this article came straight from the various fast food restaurants’ web sites.
McDonald’s
The egg’s reputation is recovering, but scrambled eggs as a part of McDonald’s breakfast include much more than egg. Their pasteurized whole eggs have sodium acid pyrophosphate, citric acid, and monosodium phosphate (all added to preserve color), and nisin, a preservative. To top it off, the eggs are prepared with liquid margarine: liquid soybean oil, water, partially hydrogenated cottonseed and soybean oils (trans fats), salt, hydrogenated cottonseed oil (trans fat), soy lecithin, mono- and diglycerides, sodium benzoate, potassium sorbate (preservatives), artificial flavor, citric acid, vitamin A palmitate, and beta carotene (color). Though not all bad, these added chemicals may be the reason why homemade scrambled eggs taste so much better than McDonald’s.
For coffee drinkers, it would seem fairly safe to just grab a quick cup of coffee at McDonalds on the way to work. But many health conscious people would object to it also including this list of ingredients: sodium phosphate, sodium polyphosphate, Di-Acetyl Tartrate Ester of Monoglyceride, sodium stearoyl lactylate, tetra sodium pyrophosphate, sodium hexametaphosphate, sodium citrate, and carrageenan. Do health nuts still drink coffee?
Salads can usually be counted on to be a “what you see is what you get” item. But McDonald’s adds some interesting ingredients. The salads with grilled chicken also have liquid margarine.
Several salads have either cilantro lime glaze, or orange glaze added. Along with many of McDonald’s sauces, both the cilantro lime glaze and the orange glaze contain propylene glycol alginate. While propylene glycol is considered "GRAS" for human consumption, it is not legal for use in cat food because the safety hasn't been proven yet [10]. Proplene glycol is also used "As the killing and preserving agent in pitfall traps, usually used to capture ground beetles" [10].
The chili lime tortilla strips that are included in the southwest salads have several ingredients used to hide MSG. They also contain two ingredients that advertise the presence of MSG: disodium inosinate, and disodium guanylate.
The chicken has sodium phosphates (of an unspecified variety). It could be trisodium phosphate (a cleanser), monosodium phosphate (a laxative), or disodium hydrogen phosphate [11]. Why would McDonald’s add sodium phosphates (a foaming agent), and dimethylpolysiloxane added as an antifoaming agent in their crispy chicken breast filets? It isn’t dishwasher detergent.
Burger King
It’s interesting to note that the BK Veggie Burger has six ingredients commonly used to hide free glutamate (MSG): calcium caseinate, hydrolyzed corn, yeast extract, soy protein isolate, spices, and natural flavors. At the end of the ingredients list, it states This is NOT a vegan product. The patty is cooked in the microwave. Was that a warning statement?
Burger King has three salads to choose from. The TENDERCRISP Garden Salad, the TENDERGRILL Garden Salad, and the Side Garden Salad.
A salad may be a little boring without a dressing like Ken’s Fat Free Ranch Dressing which includes titanium dioxide (an artificial color, or sunscreen, depending on use), preservatives, and the ingredient seemingly mandatory in all ranch dressings: monosodium glutamate.
Once again, as is typical with the fast food industry, they took a simple thing like chicken, and added a long list of ingredients.
TENDERGRILL® CHICKEN BREAST FILET
Chicken Breast with Rib Meat, Water, Seasoning (Maltodextrin, Salt, Sugar, Autolyzed Yeast Extract, Garlic Powder, Spices, Natural Flavors, Onion Powder, Modified Corn Starch, Chicken Fat, Chicken Powder, Chicken Broth, Disodium Guanylate and Disodium Inosinate, Citric Acid, Partially Hydrogenated Soybean Oil, Dehydrated Garlic, and Artificial Flavors.), Modified Corn Starch, Soybean Oil, Salt, Sodium Phosphates. Glazed with: Water, Seasoning [Maltodextrin, Salt, Sugar, Methylcellulose, Autolyzed Yeast Extract, Partially Hydrogenated Sunflower Oil, Modified Potato Starch, Fructose, Partially Hydrogenated Soybean Oil, Garlic Powder, Onion Powder, Dehydrated Garlic, Spices, Modified Corn Starch, Xanthan Gum, Natural Flavors, Disodium Guanylate and Disodium Inosinate, Chicken Fat, Carmel Color, Grill Flavor (from Partially Hydrogenated Soybean and Cottonseed Oil), Chicken Powder, Chicken Broth, Turmeric, Smoke Flavor, Annatto Extract, and Artificial Flavors], Soybean Oil. [12]
Taco Bell
Taco Bell’s website didn’t have much emphasis on health. Under the nutrition guide, at the bottom was a link to Keep it Balanced, a token nod to health. It had no serious information on how to really eat healthy. They recommend foods like pizza and tacos (no surprise) because they may include ingredients from several food groups at once. Including several food groups does not necessarily mean it’s a healthy food.
The seasoned beef, carne asada steak, spicy shredded chicken, and even the rice all include autolyzed yeast extract (hidden MSG). Disodium inosinate and disodium guanylate are flavor enhancers used in synergy with MSG [7,8]. Therefore, menu items with disodium inosinate and/or disodium guanylate also contain MSG. This includes the avocado ranch dressing, southwest chicken, citrus salsa, creamy jalapeno sauce, creamy lime sauce, lime seasoned red strips, pepper jack sauce, and seasoned rice.
According to Wikipedia, dimethylpolysiloxane is optically clear, and is generally considered to be inert, non-toxic, and non-flammable. It is used in silicone caulk, adhesives, and as an anti-foaming agent [6]. Appetizingly enough, it’s also included in Taco Bell’s rice.
Wendy’s
At Wendy’s, there are several tempting salads. The mandarin chicken salad seems healthy at first glance. It has diced chicken, mandarin oranges, almonds, crispy noodles, your choice of dressings, and five different varieties of lettuce. Then reality takes a bite when you check the ingredients list. The almonds are roasted and salted. The crispy noodles are not whole grain. The mandarin orange segments are not freshly peeled oranges; most likely canned. The diced chicken has added autolyzed yeast extract (MSG), disodium inosinate, disodium guanylate, sodium phosphates (soap?), salt, more salt, sugar, modified corn startch (sic)[1], and the universal umbrella ingredient list: spices, natural flavors, and artificial flavors.
In the ingredients lists for the salad dressings, one surprise was titanium dioxide in the Low Fat Honey Mustard Dressing and the Reduced Fat Creamy Ranch Dressing. It’s a very versatile chemical. It can be used to manufacture paint, sunscreen, semiconductors, and food coloring [2].
Wendy’s Southwest Taco Salad is a salad with Wendy’s chili. Once again, the chili has hidden MSG: autolyzed yeast extract, spices, artificial flavors, natural flavorings, disodium inosinate and disodium guanylate (MSG give-aways). It’s puzzling to try to understand why their chili would need to include an anti-caking agent such as silicon dioxide (also known as sand, or glass powder).
See if you can spot the sunscreen, MSG, and soap in this Wendy’s ingredient:
Seasoned Tortilla Strips
Whole Corn, Vegetable Oil (contains one or more of the following: corn, soybean or sunflower oil), Salt, Buttermilk Solids, Spices, Tomato, Sweet Cream, Dextrose, Onion, Sugar, Cheddar Cheese (cultured milk, salt, enzymes), Corn Starch, Modified Corn Starch, Maltodextrin, Nonfat Dry Milk, Garlic, Torula Yeast, Citric Acid, Autolyzed Yeast, Natural and Artifical Flavor, Artificial Colors (including extractives of paprika, turmeric and annatto, titanium dioxide, red 40, yellow 5, blue 1), Disodium Phosphate, Lactic Acid, Soy Lecithin. CONTAINS: MILK.
Apparently, taste really is all that matters at Wendy’s.
Subway
If a sandwich is advertised as healthy, one would expect that the bread would be whole grain. Not so with Subway’s wheat bread. While it does have some whole wheat flour, it’s the third ingredient, listed just before high fructose corn syrup [4]. None of Subway’s breads are whole grain. Ammonium sulfate (a fertilizer) is also added. Unfinished sandwiches may be composted. The bread also contains azodicarbonamide. From Wikipedia,
Use of azodicarbonamide as a food additive is banned in Australia. In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitiser (a possible cause of asthma) and determined that products should be labeled with May cause sensitisation by inhalation [5].
Most of the meats at Subway contain MSG and/or sodium nitrite.
KFC
The chicken, the gravy, and even the rice all have monosodium glutamate added. Not surprisingly, the chicken in the salads also has MSG. For a healthy menu item, the House Side Salad without dressing has nothing more than iceberg lettuce, romaine lettuce, and tomatoes.
KFC claims 0g trans fat per serving for all their fried chicken. But The Extra Crispy Chicken, Colonel’s Crispy Strips, HBBQ Wings, Boneless HBBQ Wings, Fiery Buffalo Wings, and more have partially hydrogenated soybean oil listed in the ingredients. So if the trans fat content is below 0.5g per serving, they can round down to zero and claim zero grams per serving.
In Closing
The salad a la carte may be the only healthy thing to eat at a fast food place. The side salads offered at the fast food places are hardly a meal, and hardly what one would consider a real salad.
Regarding MSG, it is helpful to remember this statement from Wikipedia when reading food labels.
Under current FDA regulations, when MSG is added to a food, it must be identified as monosodium glutamate in the label's ingredient list. If however MSG is part of a spice mix that is purchased by another company, the manufacturer does not have to list the ingredients of that spice mix and may use the words flavorings or spices. Even food that uses the no msg label may therefore have MSG that is added from a spice mix from another company under current FDA regulations.[9]
As with most meat products in fast food restaurants, consider any meat, including on salads, to include MSG, chemical preservatives, and trans fats. Even seemingly simple items like rice can have ingredients like anti-foaming agents.
References
[1] http://www.wendys.com/food/Nutrition.jsp
[2] http://en.wikipedia.org/wiki/Titanium_dioxide
[3] http://en.wikipedia.org/wiki/Trans_fats
[4] http://subway.com/subwayroot/MenuNutrition/Nutrition/frmUSIngredients.aspx
[5] http://en.wikipedia.org/wiki/Azodicarbonamide
[6] http://en.wikipedia.org/wiki/Dimethylpolysiloxane
[7] http://en.wikipedia.org/wiki/Disodium_inosinate
[8] http://en.wikipedia.org/wiki/Disodium_guanylate
[9] http://en.wikipedia.org/wiki/Monosodium_glutamate
[10] http://en.wikipedia.org/wiki/Propylene_glycol
[11] http://en.wikipedia.org/wiki/Sodium_phosphates
[12] http://www.bk.com/#menu=3,-1,-1
About the author
John Andrews is an electrical engineer currently living in Utah. He earned his bachelor's degree in electrical engineering in 2001 at the University of Utah. John has adopted a whole foods lifestyle rich in raw fruits and vegetables. This lifestyle change has produced a noticeable improvement in physical health, appearance, and mental clarity. He savors knowledge and is eager to teach others how to be healthy.
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