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Garcia,Alex Posts: 58 |
posted 03-31-2001 12:55 PM
   
The following are things that you should now concerning the foods that are consumed by both yourselves and your children.Enjoy! ICE CREAM Marco Polo brought a recipe back from his travels at the end of the 13th century. Nancy Johnson, in 1846, invented the crank and paddle freezer for making home made ice cream. Jacob Fussell is the father of mass-produced ice cream. In 1851, Fussell, a Baltimore milk dealer, found himself with a bankruptcy-threatening oversupply of cream. Fussell turned the surplus into ice cream, vending it at an unheard-of bargain of 25 cents a quart. Soon he'd dumped the milk business entirely to concentrate on ice cream. By 1899 the American ice cream industry was making 5 million gallons a year. Today, the average American consumes 24 quarts of ice cream a year. Today there are more than 1400 flavorings, colors, stabilizers, and emulsifiers available to the commercial producer of ice cream - an array of possible ingredients that would have dizzied the old-lime ice cream makers who dealt primarily with cream, sugar, and various flavorings. Ice cream manufacturers are not required by law to list the additives used in the manufacture of their product. Consequently, today most ice creams are synthetic from start to finish. Ice cream makers are giving us a wide variety of delicious flavors. BUT ARE THEY FIT TO EAT? There's hardly any ice cream flavor that doesn't have a chemical substitute. Some of the artificial flavors are potent poisons, powerful enough to cause liver, kidney and heart damage. The flavors range from apple butter to zabaglione. The Polly Ann parlor in San Francisco has pioneered vegetable-flavored ice creams, offering spinach and tomato among its 275 flavors. Top seller, though, is American Rose, which its promoters say "tastes like a rose smells." Some ice creams contain natural flavorings; some contain a mixture of natural and artificial flavors; and some are entirely artificially flavored. In the trade, as well as by Federal regulation, naturally flavored ice creams are identified as: category I; the ice-cream label reads, say,"Vanilla." Category II is a combination of natural and artificial flavors; the package reads "Vanilla flavored." All-artificial flavoring is category III; these ice creams are labeled "Artificially flavored vanilla." The Ratings identify the category of each ice cream. Peperonal is used in place of vanilla. This is a chemical used to kill lice. Vanillin is also a chemical used to produce a vanilla flavor. It is made from the wastes of wood pulp and has no relationship to the vanilla bean. Natural vanilla, in the form of pureed vanilla beans or vanilla extract, is more expensive than artificial vanilla. That explains why many of the vanillas are flavored artificially, either entirely or in part. Benzyl acetate is a synthetic chemical that imparts a strawberry flavor. According to the Merck Index, an encyclopedia for chemists, it warns that this substance can cause vomiting and diarrhea. It is also a nitrate solvent. Ethyl acetate is used by many manufacturers to give their product a pineapple flavor. This is a substance that can cause liver, kidney and heart damage. It is also used as a cleaner for leather and textiles, and its vapors have been known to cause chronic lung, liver and heart damage. Then there's amylbutyrate to replace banana. It's also used as an oil paint solvent. Aldehyde c 17 is used to flavor cherry ice cream. It is an inflammable liquid which is used in aniline dyes, plastic and rubber. Butraldehyde is used in nut-flavored ice cream. It's one of the ingredients in rubber cement. Diethyl glycol is the same chemical used in antifreeze and in paint removers. Because it is cheap it is used in ice cream as an emulsifier instead of eggs. According to the Merck Index, it is sufficiently toxic to cause liver and kidney damage. Chemical additives as propylene glycol (the antifreeze constituent), glycerin, sodium carboxy methylcellulose (a cellulose), monoglycerides, diglycerides, disodium phosphates, tetrasodium pyrophosphate, polysorbate 80, and dioctyl sodium sulfosuccinate are all permitted by law. Most of these additives are used as "stabiliers" and "emulsifiers". Stabilizers make ice cream smooth; emulsifiers make it stiff so it can retain air. Of course, pumping air into ice cream increases its volume. Two batches of mix weighing the same but containing different amounts of air take up different amounts of space. The batch with more air naturally appears greater in quantity. And since ice cream is sold by volume it is possible to make a little mix fill a lot of half-gallon or gallon cartons. But air does more than alter ice cream's size. It effects its taste. Each manufacturer has his own formula for the amount of air ("percentage of over-run" in trade jargon) that makes "the best" ice cream. Ice creams contain from 40 per cent to 60 per cent over-run (air). Too little air makes a heavy ice cream. Too much air makes a foamy ice cream. By law, a gallon of ice cream must weigh at least 4.5 pounds. Home made ice cream and the natural ice creams on the market are heavy and weigh about 7 « to 8-1/2 pounds a gallon. The next time you're tempted by a luscious-looking banana split (or to let your belly be your god), think of it as a mixture of oil and nitrate solvent, antifreeze and lice killer, and you won't find it so appetizing. IP: Logged |
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Garcia,Alex Posts: 58 |
posted 03-31-2001 01:07 PM
more stuf you should all know.....
The negative effects of using Microwave Ovens
This educational information gives you the results of research and lets you be the judge. Microwave cooking ovens were originally researched and developed by German scientists to support mobile operations during the invasion of the Soviet Union. Had they perfected electronic equipment to prepare meals on a mass scale, the Nazis could have eliminated the logistical problems connected with cooking fuels while producing edible products in far less time than they could using traditional campfires. After the war, the Allies discovered the medical research and documentation concerning these apparatuses. The papers and experimental microwave equipment were transferred to the U.S. Ware Department and classified for reference and scientific investigation. The Soviet Union also retrieved some of the devices and began to experiment on them separately. The Russians - who have done the most diligent research into the biological effects of microwave ovens - have outlawed their use and issued an international warning about the biological and environmental damage that can result from the use of this and similar-frequency electronic apparatus. Medical research summary The most significant German research concerned with the biological effects of microwaves was done at the Humboldt Universitat zu Berlin in 1942-43, during the Barbarossa military campaign. Beginning in 1957 and continuing up to the present, Russian studies in the field have been conducted at the Institute of Radio Technology. In most research, the foods were exposed to microwave propagation at an energy potential of 100 kilowatts per cubic centimeter per second, to the point considered acceptable for sanitary, normal ingestion. The observations made by the German and Russian microwave researchers will be presented here in three categories: cancer-causing effects, destruction of nutritive value and biological effects of direct exposure of humans to microwave emissions. I. MICROWAVED FOODS CAUSE TUMORS The following effects have been observed when foods are subjected to microwave emissions: Effects on the foods themselves: Meats: Heating prepared meats sufficiently to unsure sanitary ingestion creates d-nitrosodiethanolamine, a well-known cancer-causing agent. Proteins: Active-protein, biomolecular compounds are destabilized. Increase in radioactivity: A "binding effect" between the microwaved food and any atmosphere radioactivity is created, causing a marked increase in the amount of alpha and beta particle saturation in the food. Milk and cereals: Cancer-causing agents are created in the protein-hydrolysate compounds in milk and cereal grains. Frozen foods: Microwaves used to thaw frozen foods alter the catabolism (breakdown) of the glucoside and galactoside elements. Vegetables: Even extremely brief exposures of raw, cooked or frozen vegetables to microwaves alter alkaloid catabolism. Resulting effects on the human body: Digestive system: The unstable catabolism of microwaved foods altered their elemental food substances, causing disorders in the digestive system. Lymphatic system: Due to chemical alterations within food substances, malfunctions occur in the lymphatic system, causing a degeneration of the body's ability to protect itself against certain forms of neoplastics (cancerous growths). Blood: A higher-than-normal percentage of cancerous cells in blood serum (cytomas) can be seen in subjects ingesting microwaved foods. Their residual magnetism effect can render the psychoneural-receptor components of the brain more subject to influence by artificially induced, microwave-radio-frequency fields from transmission stations and TV relay networks. Free radicals: Certain trace-minerals molecular formations in plants substances - in particular, raw-root vegetables - form cancer-causing free radicals. Increased incidence of stomach and intestinal cancers: A statistically higher percentage of cancerous growths result in these organs, plus a generalized breakdown of the peripheral cellular tissues and a gradual degeneration of digestive and excretory functions. 2. MICROWAVES REDUCE FOOD VALUE Microwave exposure caused significant decreases in the nutritive value of all foods studies. The following are the most important findings to date. Vitamins and minerals made useless: In every food tested, the bioavailability of the following vital nutrients decreased: vitamin B complex, vitamins C and E, essential minerals and lipotropics. Vital-energy fields devastated: The vital-energy-field content of all tested foods dropped 60 to 90 percent. Digestibility of fruits and vegetables reduced: Microwaving lowers the metabolic behavior and integration-process capability of alkaloids, glucosides, alactosides and nitrilosides. Meat proteins worthless: It destroys the nutritive value of nucleoproteins in meats. All foods damaged: It greatly accelerates the structural disintegration of all foods tested. 3. BIOLOGICAL EFFECTS OF MICROWAVES Exposure to microwave emissions also has a negative effect upon the general biological welfare of humans. this was not discovered until the Russians experimented with highly sophisticated equipment and discovered that humans can be adversely affected without even ingesting the foods that have been subjected to microwave radiation. Merely entering the energy field of the food causes such harmful side effects that the Soviets outlawed all such microwave apparatus in 1976. Here are the effects observed in humans having "direct" exposure to microwaves, that is, without their having consumed the irradiated food substances -- Life-energy field breakdown: Persons near microwave ovens in operation experience a breakdown in their life-energy fields which increases relative to the length of exposure. Cellular energy decreases: The cellular-voltage parallels of individuals using the apparatus degenerate - especially in their blood and lymphatic serums. Destabilized metabolism: The external-energy activated potentials of food utilization are both destabilized and degenerated. Cell damage: Internal cellular-membrane potentials during catabolic processes into the blood serum from the digestive process degenerate and destabilize. Brain circuitry destruction: Electrical impulses in the junction potentials of the cerebrum degenerate and break down. Nervous system: Nerve/electrical circuits degenerate and break down while energy-field symmetry is lost in the neuro-plexuses (nerve centers) in both the front and rear of the central and autonomic nervous systems. Loss of bioelectric strength: The bioelectric strengths within the ascending reticular activating system (the system which controls the function of waking consciousness) go out of balance and lose their proper circuiting. Loss of vital energies: Humans, animals and plants located within a 500-meter radius of the equipment in operation suffer a long-term, cumulative loss of vital energies. Nervous and lymphatic systems damage: Long-lasting residual magnetic "deposits" become located throughout the nervous system and lymphatic system. Hormone imbalance: The production of hormones and the maintenance of hormonal balance in both males and females becomes destabilized and interrupted. Brainwave disruptions: Levels of disturbances in alpha-,delta- and theta-wave signal patterns are markedly higher that normal. Psychological disorders: Because of the disarranged brain waves, negative psychological effects also result. these include loss of memory and the ability to concentrate, suppresses emotional threshold, deceleration of intellective processes and interruptive sleep episodes in a statistically higher percentage of individuals, subjected to continual range-emission field effects of microwave apparatus, from either cooking apparatus or transmission stations. POTENTIAL USE IN MIND CONTROL Due to the creation of random, residual magnetic deposits and binding within the biological systems of the body (nervous and lymphatic systems damage) which can ultimately affect the neurological systems (primarily the brain and nerve centers), longer-term depolarization of tissue neuroelectronic circuits can result. Because these effects can cause virtually irremissible damage to the neuroelectrical integrity of the various components of the nervous system, ingestion of microwaved foods is clearly contraindicated in all respects. Their residual magnetism effect can render the psychoneural-receptor components of the brain more subject to influence by artificially induced, microwave-radio-frequency fields from transmission stations and TV relay networks. Soviet neuropsychologists at Uralyera and Novosibirsk have theorized the possibility of psychotelemetric influence (i.e., affecting human behavior by transmitting radio signals at controlled frequencies), causing subjects to comply - involuntarily and subliminally - with commands received through microwave transmissions acting upon their psychological energy fields. For this reason, and due to the 28 other contraindictions listed above, the use of microwave apparatus in any form is definitely ill-advised. Present scientific opinion in many countries clearly opposes them, as exemplified by the mentioned Soviet ban. IP: Logged |
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Garcia,Alex Posts: 58 |
posted 04-09-2001 11:17 AM
Music
IMMUNIZATION STUDIES: --------------------------------------------------------------------------------
DPT A recent study published in The Journal of Infectious Diseases showed that children who received the DPT vaccine were significantly more likely to contract paralytic polio than children who were not vaccinated with DPT. The pertussis vaccine has been used in animal experiments to help produce anaphylactic shock, and to cause an acute autoimmune encephalomyelitis (allergic encephalitis). The DPT vaccine contains diphtheria bacterium, pertussis organisms, and tetanus toxoid. It also contains sodium chloride, sodium hydroxide, formaldehyde, hydrochloric acid, aluminum, and thimerosal (a mercury derivative). Studies show correlations between the DPT vaccine and Sudden Infant Death Syndrome (SIDS).
"Nature and the Rates of Adverse Reactions Associated with DTP and DT Immunizations...," Pediatrics, Volume 68, No. 5 (Nov 1981), pp. 650-59. Numerous studies indicate that children vaccinated against pertussis are still susceptible to the disease: Whooping Cough, the DPT Vaccine and Reducing Vaccine Reactions (Vienna, VA., National Vaccine Information Center 1989), p. 3. 20th Immunization Conference Proceedings, Dallas, Texas, May 6-9, 1985, (U.S. Department of Health and Human Services, October 1985), pp. 83-84. In 1993, during a highly publicized pertussis outbreak, 82 percent of children stricken with the disease had received regular doses of the vaccine. Susceptibility to pertussis 12 years after full vaccination may be as high as 95 percent.
In the USA and Europe, carriers of the hepatitis B virus represent just one-tenth of 1 percent of the population. Less than 1 percent of all hepatitis B cases occur in children younger than 15 years. Health workers who are frequently exposed to infected individuals may become naturally immunized rather than infected. Babies are very unlikely to contract hepatitis B if the mother is not infected. Dr. J. Barthelow Classen, M.D., a former researcher at the National Institutes of Health, analyzed vaccination and disease statistics in foreign countries and reported that there was a 60 percent increase in juvenile diabetes (Type I) following mass hepatitis b vaccine campaigns. Classen, J. B., Infectious Diseases in Clinical Practice, (October 22, 1997). Studies have investigated the probability that recipients of the plasma-derived hepatitis B vaccine may have received inoculations contaminated with undetected viruses, especially HIV, a precursor to AIDS. Jacobson, I. M., Dienstag, J.L., et al. "Lack of effect of hepatitis B vaccine of T-cell phenotypes." New England Journal of Medicine 1984; 311(16): pp. 1030-1032. Adverse reactions following the plasma-derived and the synthetic recombinant hepatitis B vaccines are noted in the medical literature: Herroelen, L., et al. "Central nervous system demyelination after immunisation with recombinant hepatitis B vaccine." Lancet 1991; 338: pp. 1174-1175. Shaw, F.E., Graham, D.J., et al. "Postmarketing surveillance for neurologic adverse events reported after hepatitis B vaccination." American Journal of Epidemiology 1988; 127(2): pp. 337-352. Ribera, E.F., Dutka, A.J. "Polyneuropathy associated with administration of hepatitis B vaccine." New England Journal of Medicine 1983; 309: pp. 614-615. Poullin, P., Gabriel, B. "Thrombocytopenic purpura after recombinant hepatitis B vaccine." Lancet 1994; 334: p. 1293. Lilic, D., Ghosh, S.K. "Liver dysfunction and DNA antibodies after hepatitis B vaccination." Lancet 1994; 344: pp. 1292-1293. Trevisani, F., et al. "Transverse myelitis following hepatitis B vaccination." Journal of Hepatology 1993; 19: pp. 317-318. Gross, K., et al. "Arthritis after hepatitis vaccination: report of three cases." Scandinavian Journal of Rheumatology 1995; 24: pp. 50-52. Vautier, G., Carter, J.E. "Acute sero-positive rheumatoid arthritis occurring after hepatitis vaccination." British Journal of Rheumatology 1994; 33: p. 991. Hachulla, E., et al. "Reactive arthritis after hepatitis B vaccination." Journal of Rheumatology 1990; 17: pp. 1250-1251. Martinez, E., Domingo, P. "Evans's syndrome triggered by recombinant hepatitis B vaccine." Clinical Infectious Diseases 1992; 15: p. 1051. Vaccine Adverse Event Reporting System (VAERS), Rockville, MD. Australian Adverse Drug Reactions Bulletin, August 1990. Institute of Medicine, "Adverse Events Associated with Childhood Vaccines: Evidence Bearing on Causality." Washington, DC: National Academy Press, 1994. In one study of 773 individuals vaccinated with the hepatitis B vaccine, after 5 years antibody levels (presumed to correlate with immunity) in 42 percent of the recipients declined sharply or no longer existed. In addition, 4.4 percent became infected with the virus! Stevens, C.E., et al. "Prospects for control of hepatitis B virus infection: implications of childhood vaccination and long-term protection." Pediatrics 1992; 90: pp. 170-173. In another study of the hepatitis B vaccine, 48 percent of the vaccine recipients had inadequate antibody levels after four years. In a separate study, fewer than 40 percent of vaccine recipients had protective antibody levels after five years. The medical literature contains other case studies documenting vaccine failures: Goffin, E., et al. "Acute hepatitis B infection after vaccination." Lancet 1995; 345: p. 263. Despite immunization programs targeting high-risk groups, the incidence of hepatitis B has risen 37 percent since the introduction of the vaccine. Plunkett, J. "Hepatitis B becoming more prevalent." Medical Economics Publishing April 8, 1992. Surveys indicate that a majority of pediatricians and family practitioners (87 percent) do not believe the hepatitis B vaccine is needed by their newborn patients. Freed, G.L., et al. "Family physician acceptance of universal hepatitis B immunization of infants." Journal of Family Practice 1993; 36: pp. 153-157.
The United Kingdom quietly withdrew 2 brands of MMR vaccine following several confirmed cases of mumps-meningitis after administration of the vaccines. 180 Swiss medical practitioners denounced, and presented evidence against, the USA practice of forced MMR vaccinations. A recent study in British Medical Journal concluded that MMR vaccine is associated with an increased risk of arthritis.
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Garcia,Alex Posts: 58 |
posted 04-09-2001 11:23 AM
Extracted from Nexus Magazine, Volume 2, #28 (Oct-Nov '95) and Volume 3, #1 (Dec '95-Jan '96).
Originally published in Blazing Tattles, Vol. 4, Nos. 4, 5, 6, April-June 1995 --------------------------------------------------------------------------------
Aspartame is, by far, the most dangerous substance on the market that is added to foods. Aspartame accounts for over 75 percent of the adverse reactions to food additives reported to the US Food and Drug Administration (FDA). Many of these reactions are very serious including seizures and death as recently disclosed in a February 1994 Department of Health and Human Services report.(1) A few of the 90 different documented symptoms listed in the report as being caused by aspartame include: According to researchers and physicians studying the adverse effects of aspartame, the following chronic illnesses can be triggered or worsened by ingesting of aspartame Aspartame is made up of three chemicals: Aspartic acid, phenylalanine, and methanol. The book, Prescription for Nutritional Healing, by James and Phyllis Balch, lists aspartame under the category of "chemical poison." As you shall see, that is exactly what it is. ASPARTIC ACID (40% OF ASPARTAME) SUMMARY OF HOW ASPARTATE (AND GLUTAMATE) CAUSE DAMAGE Aspartic acid is an amino acid. Taken in its free form (unbound to proteins) it significantly raises the blood plasma level of aspartate and glutamate. The excess aspartate and glutamate in the blood plasma shortly after ingesting aspartame or products with free glutamic acid (glutamate precursor) leads to a high level of those neurotransmitters in certain areas of the brain. The blood brain barrier (BBB) which normally protects the brain from excess glutamate and aspartate as well as toxins 1) is not fully developed during childhood, 2) does not fully protect all areas of the brain, 3) is damaged by numerous chronic and acute conditions, and 4) allows seepage of excess glutamate and aspartate into the brain even when intact. The excess glutamate and aspartate slowly begin to destroy neurons. The large majority (75%+) of neural cells in a particular area of the brain are killed before any clinical symptoms of a chronic illness are noticed. A few of the many chronic illnesses that have been shown to be contributed to by long-term exposure excitatory amino acid damage include: Multiple sclerosis (MS), ALS, memory loss, hormonal problems, hearing loss, epilepsy, Alzheimer's disease, Parkinson's disease, hypoglycemia, AIDS dementia, brain lessions, and neuroendocrine disorders. The risk to infants, children, pregnant women, the elderly, and persons with certain chronic health problems from excitotoxins are great. Even the Federation of American Societies For Experimental Biology (FASEB), which usually understates problems and mimmicks the FDA party-line, recently stated in a review that "it is prudent to avoid the use of dietary supplements of L-glutamic acid by pregnant women, infants, and children. The Existence of evidence of potential endocrine responses, i.e., elevated cortisol and prolactin, and differential responses between males and females, would also suggest a neuroendocrine link and that supplemental L-glutamic acid should be avoided by women of childbearing age and individuals with affective disorders."(4) Aspartic acid from aspartame has the same deleterious effects on the body as glutamic acid. The exact mechanism of acute reactions to excess free glutamate and aspartate is currently being debated. As reported to the FDA, those reactions include One common complaint of persons suffering from the effect of aspartame is memory loss. Ironically, in 1987, G.D. Searle, the manufacturer of aspartame, undertook a search for a drug to combat memory loss caused by excititory amino acid damage. Blaylock is one of many scientists and physicians who are concerned about excititory amino acid damage caused by ingestion of aspartame and MSG. A few of the many experts who have spoken out against the damage being caused by aspartate and glutamate include Adrienne Samuels, Ph.D., an experimental psychologist specializing in research design. Another is Olney, a professor in the department of psychiatry, School of Medicine, Washington University, a neuroscientist and researcher, and one of the world's foremost authorities on excitotoxins. (He informed Searle in 1971 that aspartic acid caused holes in the brain of mice.) Also included is Francis J. Waickman, M.D., a recipient of the Rinkel and Forman Awards, and Board certified in Pediatrics, Allergy, and Immunology. Other concerned scientists include: John R. Hain, M.D., Board Certified Forensic Pathologist, and H.J. Roberts, M.D., FACP, FCCP, Diabetic Specialist, and selected by a national medical publication as "The Best Doctor in the US" John Samuels is concerned, also. He compiled a list of scientific research sufficient to show the dangers of ingesting excess free glutamic and aspartic acid. And there are many more who can be added to this long list. PHENYLALANINE (50% OF ASPARTAME) One account of a case of extremely high phenylalanine levels caused by aspartame was recently published the the "Wednesday Journal" in an article entitled "An Aspartame Nightmare." John Cook began drinking 6 to 8 diet drinks every day. His symptoms started out as memory loss and frequent headaches. He began to crave more aspartame-sweetened drinks. His condition deteriorated so much that he experienced wide mood swings and violent rages. Even though he did not suffer from PKU, a blood test revealed a phenylalanine level of 80 mg/dl. He also showed abnormal brain function and brain damage. After he kicked his aspartame habit, his symptoms improved dramatically.(8) As Blaylock points out in his book, early studies measuring phenylalanine buildup in the brain were flawed. Investigators who measured specific brain regions and not the average throughout the brain notice significant rises in phenylalanine levels. Specifically the hypothalamus, medulla oblongata, and corpus striatum areas of the brain had the largest increases in phenylalanine. Blaylock goes on to point out that excessive buildup of phenylalanine in the brain can cause schizophrenia or make one more susceptible to seizures. Therefore, long-term, excessive use of aspartame may provided a boost to sales of seratonin reuptake inhibitors such as Prozac and drugs to control schizophrenia and seizures. METHANOL (AKA WOOD ALCOHOL/POISON) (10% OF ASPARTAME) The absorption of methanol into the body is sped up considerably when free methanol is ingested. Free methanol is created from aspartame when it is heated to above 86 Fahrenheit (30 Centigrade). This would occur when aspartame-containing product is improperly stored or when it is heated (e.g., as part of a "food" product such as Jello). Methanol breaks down into formic acid and formaldehyde in the body. Formaldehyde is a deadly neurotoxin. An EPA assessment of methanol states that methanol "is considered a cumulative poison due to the low rate of excretion once it is absorbed. In the body, methanol is oxidized to formaldehyde and formic acid; both of these metabolites are toxic." The recommend a limit of consumption of 7.8 mg/day. A one-liter (approx. 1 quart) aspartame-sweetened beverage contains about 56 mg of methanol. Heavy users of aspartame-containing products consume as much as 250 mg of methanol daily or 32 times the EPA limit.(9) Symptoms from methanol poisoning include headaches, ear buzzing, dizziness, nausea, gastrointestinal disturbances, weakness, vertigo, chills, memory lapses, numbness and shooting pains in the extremities, behavioral disturbances, and neuritis. The most well knowm problems from methanol poisoning are vision problems including misty vision, progressive contraction of visual fields, blurring of vision, obscuration of vision, retinal damage, and blindness. Formaldehye is a known carcinogen, causes retinal damage, interferes with DNA replication, causes birth defects.(10) Due to the lack of a couple of key enzymes, humans are many times more sensitive to the toxic effects of methanol than animals. Therefore, tests of aspartame or methanol on animals do not accurately reflect the danger for humans. As pointed out by Dr Woodrow C. Monte, Director of the Food Science and Nutrition Laboratory at Arizona State University, "There are no human or mammalian studies to evaluate the possible mutagenic, teratogenic, or carcinogenic effects of chronic administration of methyl alcohol."(11) He was so concerned about the unresolved safety issues that he filed suit with the FDA requesting a hearing to address these issues. He asked the FDA to "slow down on this soft drink issue long enough to answer some of the important questions. It's not fair that you are leaving the full burden of proof on the few of us who are concerned and have such limited resources. You must remember that you are the American public's last defense. Once you allow usage (of aspartame) there is literally nothing I or my colleagues can do to reverse the course. Aspartame will then join saccharin, the sulfiting agents, and God knows how many other questionable compounds enjoined to insult the human constitution with governmental approval."(10) Shortly thereafter, the Commissioner of the FDA, Arthur Hull Hayes, Jr., approved the use of aspartame in carbonated beverages, he then left for a position with G.D. Searle's Public Relations firm.(11) It has been pointed out that some fruit juices and alcoholic beverages contain small amounts of methanol. It is important to remember, however, that methanol never appears alone. In every case, ethanol is present, usually in much higher amounts. Ethanol is an antidote for methanol toxicity in humans.(9) The troops of Desert Storm were "treated" to large amounts of aspartame-sweetened beverages which had been heated to over 86o F. in the Saudi Arabian sun. Many of them returned home with numerous disorders similar to what has been seen in persons who have been chemically poisoned by formaldehyde. The free methanol in the beverages may have been a contributing factor in these illnesses. Other breakdown products of aspartame such as DKP (discussed below) may also have been a factor. In a 1993 act that can only be described as "unconscionable," the FDA approved aspartame as an ingredient in numerous food items that would always be heated to above 86°ree;F (30°ree;C). DIKETOPIPERAZINE (DKP) G.D. Searle conducted animal experiments on the safety of DKP. The FDA found numerous experimental errors occured, including "clerical errors, mixed-up animals, animals not getting drugs they were supposed to get, pathological specimens lost because of improper handling," and many other errors.(12) These sloppy laboratory procedures may explain why both the test and control animals had sixteen times more brain tumors than would be expected in experiments of this length. In an ironic twist, shortly after these experimental errors were discovered, the FDA used guidelines recommened by G.D. Searle to devlop the Industry-wide FDA standards for Good Laboratory Practies.(11) DKP has also been implicated as a cause of uterine polyps and changes in blood cholesterol by FDA Toxicologist Dr Jacqueline Verrett in her testimony before the US Senate.(13) AILMENTS RESULTING FROM ASPARTAME There is an enormous population of people who are suffering from symtpoms contributed to by aspartame, yet they have no idea why herbs or drugs are not helping relieve their problems. There are other users of aspartame who appear not to be suffering immediate reactions to aspartame. But even these individuals are susceptible to the long-term damage caused by excitatory amino acids, phenylalanine, methanol, and DKP. A few of the many disorders that are of particular concern to me include the following. Birth Defects. In the book, While Waiting: A Prenatal Guidebook by George R. Verrilli, M.D. and Anne Marie Mueser, it is stated that aspartame is suspected of causing brain damage in sensitive individuals. A fetus may be at risk for these effects. Some researchers have suggested that high doses of aspartame may be associated with problems ranging from dizziness and subtle brain changes to mental retardation. Cancer (Brain Cancer). In the mid-1970s it was discovered that the manufacturer of aspartame falsified studies in several ways. One of the techniques used was to cut tumors out of test animals and put them back in the study. Another technique used to falsify the studies was to list animals that had actually died as surviving the study. Thus, the data on brain tumors was likely worse than discussed above. In addition, a former employee of the manufacturer of aspartame, Raymond Schroeder told the FDA on July 13, 1977 that the particles of DKP were so large that the rats could dicriminate between the DKP and their normal diet.(12) It is interesting to note that the incidence of brain tumors in persons over 65 years of age has increase 67% between the years 1973 and 1990. Brain tumors in all age groups has jumped 10%. The greatest increase has come during the years 1985-1987.(17) In his book, Aspartame (NutraSweet). Is it Safe?, Roberts gives evidence that aspartame can cause a particularly dangerous form of cancer - primary lymphoma of the brain. Diabetes. In a statement concerning the use of products containing aspartain by persons with diabetes and hypoglycemia, Roberts says: "Unfortunately, many patients in my practice, and others seen in consultation, developed serious metabolic, neurologic and other complications that could be specifically attributed to using aspartame products. This was evidenced by: "Dramatic improvement of such features after avoiding aspartame, and the prompt predictable recurrence of these problems when the patient resumed aspartame products, knowingly or inadvertently." Roberts goes on to say: Blaylock stated that excitotoxins such as that found in aspartame can precipitate diabetes in persons who are genetically susceptible to the disease.(5) Emotional Disorders. The study showed a large increase in serious symptoms for persons taking aspartame. Since some of the symptoms were so serious, the Institutional Review Board had to stop the study. Three of the participants had said that they had been "poisoned" by aspartame. Walton concludes that "individuals with mood disorders are particularly sensitive to this artificial sweetener; its use in this population should be discouraged."(18) Aware that the experiment could not be repeated because of the danger to the test subjects, Walton was recently quoted as saying, "I know it causes seizures. I'm convinced also that it definitely causes behavioral changes. I'm very angry that this substance is on the market. I personally question the reliability and validity of any studies funded by the NutraSweet Company."(19) There are numerous reported cases of low brain serotonin levels, depression and other emotional disorders that have been linked to aspartame and often are relieved by stopping the intake of aspartame. Researchers have pointed out that increasing in phenylalanine levels in the brain, which can and does occur in persons without PKU, leads to a decreased level of the neurotransmitter, serotonin, which leads to a variety of emotional disorders. Dr William M. Pardridge of UCLA testified before the US Senate that a youth drinking four 16-ounce bottles of diet soda per day leads to an enormous increase in the phenylalanine level. Epilepsy/Seizures. "These 80 cases meet the FDA's own definition of an imminent hazard to the public health, which requires the FDA to expeditiously remove a product from the market." Both the Air Force's magazine Flying Safety and the Navy's magazine, Navy Physiology published articles warning about the many dangers of aspartame including the cumlative deliterious effects of methanol and the greater likelihood of birth defects. The articles note that the ingestion of aspartame can make pilots more susceptible to seizures and vertigo. Twenty articles sounding warnings about ingesting aspartame while flying have also appeared in the National Business Aircraft Association Digest (NBAA Digest 1993), Aviation Medical Bulletin (1988), The Aviation Consumer (1988), Canadian General Aviation News (1990), Pacific Flyer (1988), General Aviation News (1989), Aviation Safety Digest (1989), and Plane and Pilot (1990) and a paper warning about aspartame was presented at the 57th Annual Meeting of the Aerospace Medical Association (Gaffney 1986). Recently, a hotline was set up for pilots suffering from acute reactions to aspartame ingestion. Over 600 pilots have reported symptoms including some who have reported suffering grand mal seizures in the ****pit due to aspartame.(21) One of the original studies on aspartame was performed in 1969 by an independent scientist, Dr Harry Waisman. He studied the effects of aspartame on infant primates. Out of the seven infant monkeys, one died after 300 days and five others had grand mal seizures. Of course, these negative findings were not submitted to the FDA during the approval process.(22) Why don't we hear about these things? The reason many people do not hear about serious reactions to aspartame is twofold: Erik Millstone, a researcher at the Science Policy Research Unit of Sussex University has compiled thousands of pages of evidence, some of which have been obtained using the freedom of information act 23, showing: A Public Board of Inquiry (PBOI) was conducted in 1980. There were three scientists who reviewed the objections of Olney and Turner to the approval of aspartame. They voted unanimously against aspartame's approval. The FDA Commissioner, Dr Arthur Hull Hayes, Jr. then created a 5-person Scientific Commission to review the PBOI findings. After it became clear that the Commission would uphold the PBOI's decision by a vote of 3 to 2, another person was added to the Commission, creating a deadlocked vote. This allowed the FDA Commissioner to break the deadlock and approve aspartame for dry goods in 1981. Dr Jacqueline Verrett, the Senior Scientist in an FDA Bureau of Foods review team created in August 1977 to review the Bressler Report (a report that detailed G.D. Searle's abuses during the pre-approval testing) said: Revolving doors It is important to realize that this type of revolving-door activity has been going on for decades. The Townsend Letter for Doctors (11/92) reported on a study revealing that 37 of 49 top FDA officials who left the FDA took positions with companies they had regulated. They also reported that over 150 FDA officials owned stock in drug companies they were assigned to manage. Many organizations and universities receive large sums of money from companies connected to the NutraSweet Association, a group of companies promoting the use of aspartame. In January 1993, the American Dietetic Association received a US$75,000 grant from the NutraSweet Company. The American Dietetic Association has stated that the NutraSweet Company writes their "Facts" sheets.(25) Many other "independent" organizations and researchers receive large sums of money from the manufacturers of aspartame. The American Diabetes Association has received a large amount of money from Nutrasweet, including money to run a cooking school in Chicago (presumably to teach diabetes how to use Nutrasweet in their cooking). A researcher in New England who has pointed out the dangers of aspartame in the past is now a Monsanto consultant. Another researcher in the Southeastern US had testified about the dangers of aspartame on fetuses. An investigative reporter has discovered that he was told to keep his mouth shut to avoid causing the loss of a large grant from a diet cola manufacturer in the NutraSweet Association. What is the FDA doing to protect the consumer from the dangers of aspartame? Less than nothing. In 1992, the FDA approved aspartame for use in malt beverages, breakfast cereals, and refrigerated puddings and fillings. In 1993 the FDA approved aspartame for use in hard and soft candies, non-alcoholic favored beverages, tea beverages, fruit juices and concentrates, baked goods and baking mixes, and frostings, toppings and fillings for baked goods. In 1991, the FDA banned the importation of stevia. The powder of the leaf has been used for hundreds of years as an alternative sweetner. It is used widely in Japan with no adverse effects. Scientists involved in reviewing stevia have declared it to be safe for human consumption - something which has been well known in many parts of the world where it is not banned. Everyone that I have spoken with in regards to this issue believes that stevia was banned to keep the product from taking hold in the US and cutting into sales of aspartame.(26) What is the US Congress doing to protect the consumer from the dangers of aspartame? Nothing. What is the US Administration (President) doing to protect the consumer from the dangers of aspartame? Nothing. Aspartame consumption is not only a problem in the US. It is being sold in over 70 countries throughout the world. ASPARTAME CAN BE FOUND IN: I have been told that aspartame has been found in products where it is not listed on the label. One must be particular careful of pharmaceuticals and supplements. I have been informed that even some supplements made by well-known supplement manufacturers such as Twinlabs contain aspartame. The information I have related above is just the tip of the iceberg as far as damaging information about aspartame. In order for the reader to find out more, I have included some resources below. BOOKS H. J. Roberts, M.D., Aspartame (NutraSweet), Is it Safe? Available from the Aspartame Consumer Safety Network. Sweet'ner Dearest, Available from the Aspartame Consumer Safety Network Mary Nash Stoddard, The Deadly Deception, Available from the Aspartame Consumer Safety Network. Barbara Mullarkey, Editor, Bittersweet Aspartame - A Diet Delusion, Available from the Aspartame Consumer Safety Network. The Aspartame Consumer Safety Network, The Aspartame Consumer Safety Network Synopsis. Dennis Remington, M.D. and Barbara Higa, R.D., The Bitter Truth About Artificial Sweetners, Available from the Aspartame Consumer Safety Network --------------------------------------------------------------------------------
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Garcia,Alex Posts: 58 |
posted 04-09-2001 11:26 AM
Danger in your bathroom Sodium Lauryl Sulfate & Propylene Glycol Would you shampoo your hair with an AUTOMOBILE ENGINE DEGREASER? Would you condition your hair with PIG FAT ? Would you moisturize your skin with BRAKE FLUID or INDUSTRIAL ANTIFREEZE?
Your bathroom and kitchen cabinets are full of dangerous products that you probably use everyday. You probably shampoo your hair with automobile engine degreaser, and condition it with pig fat; and moisturize your skin with antifreeze. No kidding!!! The primary ingredients in most shampoos are Sodium Lauryl Sulfate (SLS) and Sodium Laureth Sulfate (SLES), which are used in formulations to degrease automobile engines and clean garage floors, because if their corrosive nature. Don't just believe us, read the label! Most hair conditioners are made of processed animal fats and grease your hair and attract dirt. A principle ingredient found in most skin moisturizers is Propylene Glycol, the primary ingredient in brake fluid and antifreeze. It is used in skin products because it is a cheap way to ensure the lotion or cream feels silky and goes on smoothly. It is also used is some baked goods, such as cake, to make them taste very moist. Don't just believe us, read the label! Medical studies reveal that your shampoo, conditioner, deodorant, skin creams and moisturizers could irritate your skin, corrode your hair, contribute to hair loss, prevent young eyes from developing, contribute to cataract development, from potentially carcinogenic compounds that enter your blood through your skin, suffocate your skin, prevent skin from detoxifying, and promote aging and ill health. Watch out for these potentially damaging ingredients found in most personal care products: Mineral Oil Moisturizing ingredient that blocks the pores and interferes with respiration, suffocating the skin. Petrolatum Petroleum ingredient that block natural respiration, excretion and absorption of oxygen. Propylene Glycol Primary ingredient in anti-freeze in brake fluid, varnishes and resins. A strong irritant. good for your radiator, not your face! It caused skin rash, deafness, kidney damage, and liver problems in scientific and animal studies. This chemical damages cell membranes Sodium Lauryl or Detergent and foam-building agent. Produces nitrates that can cause hair loss, Sodium Laureth as well as irritate the eyes, skin and scalp. It has the effect of firstly stripping Sulfate off the oil layer and then irritating and eroding the skin, leaving the skin rough and pitted. SLS and SLES goes through the skin and builds up in the eyes of young animals in lab studies. It penetrates into the eyes, and is also held in the brain, heart and liver. A single drop of SLS stays in the brain and body for 5 days. If you wash your hair with SLS shampoo more than once a week, then you keep a constant supply of SLS in your body. SLS is also found in almost all brands of toothpaste. Glycerine As a humectant, it draws moisture out of skin leaving it dry on the inside for a moist feel on the outside. Collagen/Elastin An animal product used to moisturize. Derived from animal skins and ground up chicken feet. Clogs pores due to large molecules unable to penetrate, suffocating skin. Kaolin/Bentonite A fine, natural clay that dehydrates and suffocates the skin. Used to suffocate forest fires. Aluminum Used as an "antiperspirant" in deodorant. It irritates the skin and may contribute to Alzheimer's Disease. AHA's Popular as an exfoliate (outer skin remover), this actually exposes fresh, young, immature cells that can easily be damaged by UV rays and other factors that can age the skin and cause premature wrinkles. Bar Soaps Bar soaps may corrode the skin and dry it out. They are usually made from animal fat and lye. Bacteria can feed and grow in them. Nitrosamines Harmful agents that can be absorbed by the body at higher levels that eating nitrite-contaminated foods. Some of these chemicals are: Alkyl-phenol Used in shampoos and other products, can act like the female sex-hormone Ethoxylades estrogen. Boys exposed to such chemicals before puberty could suffer disruption of their hormonal processes. These compounds are hormonally active, and can negatively influence sperm counts by exposing a child or fetus to hormones that act like these compounds. Studies have shown that sperm counts have declined when these chemicals are used. What you can do to safeguard yourself and family: Check all bathroom products such as shampoos, conditioners, skin creams, toothpaste, liquid and bar soaps, lotions, sun-screen, baby wipes, etc. and throw away all those containing the harmful ingredients listed above. Replace these products with safer alternatives, mostly found at Health Food stores. Many of the safe products can also be found through multi-level marketing companies and home-based businesses. IP: Logged |
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Garcia,Alex Posts: 58 |
posted 04-09-2001 11:29 AM
THE MARGARINE HOAX To maintain good health it is important that we have the correct intake of omega fatty acids in our diets.
Extracted from Nexus Magazine, Volume 4, #2 (February-March 1997).
This article was extracted in part from Blazing Tattles, --------------------------------------------------------------------------------
We were shocked to find out that the "cold-pressed" and "lightly refined" canola oil was subjected to the same high temperatures (450°-500° Fahrenheit, or 232°-260° Celsius) and most of the chemical processing steps suffered by regular grocery store oils! The main difference was that they didn't use chemical solvents to extract the oil from the seeds or add preservatives or defoamer. Disappointed, and determined to find a source of healthy oils for my family, I began a search for accurate information on the production of food oils to supplement my scanty knowledge. This article is the culmination of that exploration to date, and will provide you with information you need to make healthier selections of foods and oils for your family.
THE IMPORTANCE OF FATTY ACIDS Two types of fatty acids&emdash;omega-3 and omega-6&emdash;cannot be made by our bodies and therefore must be obtained through our diets. They are called "essential fatty acids" (EFAs), and if we have an adequate supply we can use these EFAs to manufacture the other fatty acids we need. EFA supplementation has been helpful to many people with allergies, anaemia, arthritis, cancer, candida, depression, diabetes, dry skin, eczema, fatigue, heart disease, inflammation, multiple sclerosis, premenstrual syndrome (PMS), psoriasis, sluggish metabolism, viral infections, etc., and in easing the addiction recovery process.
TRANS- FATS AND CONFUSED CHEMISTRY Margarine is made by adding hydrogen atoms to the fat molecules to make them more saturated, raising the melting point of the fat so it remains a solid at room temperature, i.e., the margarine won't run all over the table. This process, called "hydrogenation", requires the presence of a metal catalyst and temperatures of about 500°F (260°C) for the reaction to take place. It causes about half of the cis- bonds to flip over into a trans- configuration. Hydrogenation became popular in the US because this type of oil doesn't spoil or become rancid as readily as regular oil and therefore has a longer shelf-life. You can leave a cube of margarine sitting out for years and it will not be touched by moulds, insects or rodents. Margarine is a non-food! It would appear that only humans are foolish enough to eat it! Because the fats in margarine are partially hydrogenated (i.e., not fully saturated), the manufacturers can claim it is "polyunsaturated" and market it to us as a healthy food. Many other fatty chemicals are also created when oils are partially hydrogenated. In Fats that Heal, Fats that Kill (p. 103), Udo Erasmus stated: "So many different compounds can be made during partial hydrogenation that they stagger the imagination... Needless to say, the industry is hesitant to fund or publicize thorough and systematic studies on the kinds of chemicals produced and their effects on health."1 Erasmus also quoted a statement about hydrogenation, made by Herbert Dutton, one of the oldest and most knowledgable oil chemists in North America. It basically boils down to this: because of the known and unknown health effects of these hydrogenation by-products, government health regulations would not allow the process to be used for making edible products if it were to be introduced today. Another 'side-effect' of hydrogenation is that a residue of toxic metals, usually nickel and aluminium, is left behind in the finished product. These metals are used as catalysts in the reaction, but they accumulate in our cells and nervous system where they poison enzyme systems and alter cellular functions, endangering health and causing a wide variety of problems. These toxic metals are difficult to eliminate without special detoxification techniques, and our 'toxic load' increases steadily with small exposures over time. Since they are increasingly found in our air, food and water, the cumulative doses can add up to dangerous levels over time. Since trans- fats don't occur in nature, our bodies don't know how to deal with them effectively and they act as poisons to crucial cellular reactions. The body tries to use them as it would the cis- form, and they wind up in cell membranes and other places they shouldn't be. In recent years, measurements of trans- fats in the membranes of human red blood cells have been as high as 20 per cent, when the figure should be zero. While red blood cells were used because they're easy to access, it's safe to assume that most other cell membranes in the body also contain these unnatural fats. Trans- fatty acids in cell membranes weaken the membrane's protective structure and function. This alters normal transport of minerals and other nutrients across the membrane and allows disease microbes and toxic chemicals to get into the cell more easily. The result: sick, weakened cells, poor organ function and an exhausted immune system&emdash;in short, lowered resistance and increased risk of disease. Trans- fats can also derail the body's normal mechanisms for eliminating cholesterol. The liver normally puts excess cholesterol in the bile and sends it to the gall bladder, which empties into the small intestine just below the stomach. Trans- fats block the normal conversion of cholesterol in the liver and contribute to elevated cholesterol levels in the blood. They also cause an increase in the amount of low-density lipoproteins (LDLs), considered to be one of the main instigators of arterial disease (hardening of the arteries). Meanwhile, trans- fats lower the amount of high-density lipoproteins (HDLs) which help protect the cardiovascular system from the adverse effects of the LDLs. Trans- fats also increase the level of apolipoprotein A, a substance in the blood which is another risk factor for heart disease. Indeed, trans- fats have now been shown to cause even worse problems than saturated animal fats. Another adverse effect of trans- fats in the diet is an enhancement of the body's pro-inflammatory hormones (prostaglandin E2) and inhibition of the anti-inflammatory types (prostaglandin E1 and E3). This undesirable influence exerted by trans- fats on prostaglandin balance may render you more vulnerable to inflammatory conditions that don't want to heal! Prostaglandins also regulate many metabolic functions. Tiny amounts can cause significant changes in allergic reaction, blood pressure, clotting, cholesterol levels, hormone activity, immune function and inflammatory response, to name just a few. Many of these problems with trans- fats have been known or suspected for 15 to 20 years, but have been largely ignored in the US. In Europe, trans- fats are restricted in food products, and some countries allow no more than 0.1 per cent trans- fatty acid content. In contrast, margarines in the US may contain up to 30 to 50 per cent! Of course, the food industry denies there is any problem with this. Meanwhile, scientific evidence continues to mount that trans- fats contribute to heart disease and possibly other conditions as well. Even the conservative Harvard Health Letter referred to them as "the new enemy".2
VESTED INTERESTS The food industry funds a great deal of research. People in the research community know that you can often predict the outcome of a study if you know who is funding it. In that light, it's unwise to accept blindly the press releases on 'the latest research' without considering who paid for it. There are some rather scientific-sounding foundations out there that are basically 'front' organisations for the food industry.3
FATS IN OUR DIETS So be sure to read the labels on packaged foods and avoid those with hydrogenated or partially hydrogenated oil! Also avoid products containing cottonseed oil. Cotton is not considered a food crop and is heavily sprayed with highly toxic pesticides&emdash;some of which wind up in the oil. According to Dr Jaffe, cottonseed oil also contains toxic fatty acids similar to those present in rape seed oil about 30 years ago and suspected of causing several deaths before being taken off the market. These fatty acids caused illness when fed to dogs and pigs. Cottonseed oil is commonly used to fry potato chips, and is found in numerous processed foods. Currently, the dominant medical opinion is that fats are bad for us and should be restricted in our diets. Given the types of fats usually consumed in America, this is probably a good idea. But several studies have shown that the quantity of fat is not as important as the quality of fat and the balance of the fats in relation to each other. In fact, the essential fatty acids (mentioned earlier) help control the types of cholesterol made by the body and help prevent heart disease. So, reducing saturated fats and unnatural trans- fats in our diets, while increasing the essential fats, would be a more prudent policy. Many scientists are now advocating this shift in emphasis. Edward Siguel, M.D., Ph.D., is an award-winning researcher who was invited to investigate fatty acids in the Framingham Cardiovascular Offspring Study. He recently authored a book, Essential Fatty Acids in Health and Disease.4 Dr Siguel has developed a sensitive test to determine the amounts of the various fatty acids found in humans, and has found a definite correlation with trans- fats and heart disease. He has also found that many people with heart disease have low levels of EFAs. In a presentation at the Second Annual Symposium on Functional Medicine in 1994, he stated that insufficiency of EFAs may underlie many of the chronic diseases prevalent in Western societies. He also cautioned that low-fat diets not based on whole foods might be hazardous: "Individuals who maintain normal or low body-weight by eating low-calorie, low-fat, processed foods, such as supermarket cereals, breads and pasta, are at high risk for EFA insufficiency...compounded by the use of hydrogenated oils, leading to elevated levels of circulating trans- fatty acids..." The breast milk of many US mothers also shows an excess of trans- fats and low omega-3 fatty acid content. Dr Donald Rudin, in his co-authored book, The Omega-3 Phenomenon, stated: "American mothers produce milk that often has only one-fifth to one-tenth of the omega-3 content of the milk that well-nourished, nut-eating Nigerian mothers provide their infants."5 A revealing study was recently published by the Nutrition Research Division of Health Canada. The researchers analysed the milk of 198 lactating mothers across Canada and found that trans- fatty acids averaged 7.2 per cent of total fatty-acid content, with a range of 0.1 to 17.2 per cent. Further analysis of these trans- fats showed that their major source was partially hydrogenated vegetable oils (that means margarine). They also noted that elevation of these trans- fats occurred at the expense of the EFAs, thus placing the infant in double jeopardy during a crucial period of development.6 Both types of EFAs are necessary for proper development of foetal and infant tissues, especially the nervous system. According to John Finnegan, in The Facts About Fats, the omega-3s in particular affect the parts of the brain that relate to learning ability, anxiety or depression, and auditory and visual perception. They also aid in balancing the immune system.7 A 1991 Mayo Clinic study of 19 'normal' pregnant women, eating 'normal' diets, showed that all of them were deficient in the omega-3 fatty acids and, to a lesser extent, the omega-6s. These researchers recommended that the omega-3 fatty acids be supplemented in every pregnancy, and that women avoid refined and hydrogenated fats during pregnancy.8 A study published in the American Journal of Clinical Nutrition showed a dramatic difference between the heart-disease rates of populations in northern and southern India.9 The northerners were meat-eaters and had high cholesterol levels. Their main source of dietary fat was ghee (clarified butter). The southerners were vegetarians and had much lower cholesterol levels. Present-day 'wisdom' would predict the vegetarians to have the lower rate of heart disease, but, in fact, the opposite was true. The vegetarians had 15 times the rate of heart disease when compared to their northern counterparts! What was the reason for this surprising difference? Aside from meat versus vegetables, the major dietary difference was that the southerners had replaced their traditional ghee (a real food) with margarine and refined, polyunsaturated vegetable oils. Twenty years later, the British medical journal the Lancet noted an increase in heart-attack deaths amongst the northern Indians.10 The northerners had also largely replaced the ghee in their diets with margarine and refined vegetable oils. One hundred years ago, heart disease was virtually unknown. Today, two-thirds of US citizens develop heart disease. Something has clearly gone wrong with the way we are living, and one of the main factors could indeed be the introduction of overrefined, overprocessed, devitalised oils. Other studies support this idea. For instance, a study conducted at the Harvard School of Public Health indicated that intake of partially hydrogenated vegetable oils may contribute to the risk of heart attack.11 Research by Dr Siguel has also given more weight to the theory that dietary trans- fatty acids are a risk factor for heart disease.12 A report by the Danish Nutrition Council said that studies suggest that the consumption of trans- fatty acid from margarine is equally, or perhaps more, responsible for the development of arteriosclerosis than saturated fatty acids. They recommended reducing the trans- fatty acid content in all Danish margarine products to 5 per cent or less (it was then 0 to 30 per cent).13 Another study done by the Department of Nutrition at the Harvard School of Public Health in Boston, analysed the diets of 239 patients admitted to Boston hospitals for their first heart attack, and compared them with the diets of 282 healthy control subjects. After adjusting for several lifestyle variables, they found that margarine intake was significantly associated with the risk of myocardial infarction.14 A Harvard Medical School study followed more than 85,000 women over an eight-year period. The researchers compared the diets of those who developed heart disease over that time with those who did not. They found that major dietary sources of trans- fats, such as margarine, were significantly associated with higher risks of coronary heart disease.15
PROBLEMS WITH COMMERCIAL PROCESSING In The Facts About Fats and Fats that Heal, Fats that Kill, John Finnegan and Udo Erasmus describe the usual commercial refining process for vegetable oils. It begins with seeds that may contain high levels of pesticides and herbicides. The seeds are crushed and subjected to a series of chemical treatments at temperatures up to 520°F (271°C). These treatments include the use of toxic solvents, caustic soda, preservatives and defoamers, and they result in the destruction of essential fatty acids, loss of vitamins and minerals, and the formation of trans- fatty acids and free radicals. This is exactly the opposite of what is desirable. It is all in the name of longer shelf-life and consumer acceptance (what's left looks clean and pretty!). This also happens to the oils used in processed foods, which means most everything that comes in a can or a box. Remember to read those labels! According to Finnegan and Erasmus, the "cold-pressed" or "expeller-pressed" oils available at health food stores are no guarantee of quality. Expeller-pressing still generates temperatures up to 200°F (93.3°C), and most of these oils are then refined and deodorised using basically the same nutrient-destroying process used in commercial 'grocery store' oils. Be wary of claims like "certified organic", as there have been instances of fraudulent misrepresentation in this regard. Some companies have been caught lying about the source of their seeds and using regular commercial seeds instead of organic ones. There have even been cases of companies simply rebottling regular oil or mayonnaise with a 'health food' label and charging higher prices. Finnegan mentions two reputable certifying agencies: FVO (Farm Verified Organic), and OCIA (Organic Crop Improvement Association). He reports that only two companies meet his criteria for production of healthful oils: Omega Nutrition in Ferndale, WA (phone 1-800 661 3529), and Flora, Inc. in Lynden, WA (phone 1-800 446 2110 or (360) 354 2110). He also contacted one of the most well-known producers of 'health food' oils in the nation, but they declined to discuss their oil processing methods and refused to allow him to visit their facilities. Note that light and oxygen, in addition to heat, also cause extensive damage to oils. According to Erasmus, light destroys oil 1,000 times faster than does oxygen, so it is important to purchase unrefined oils in black, lightproof bottles. Oxygen should be removed from the bottle and replaced with an inert gas, such as nitrogen or argon. Omega Nutrition packages its oils in this fashion. Flora's oils are bottled in dark glass, reducing the amount of light but not eliminating it. While considerably more expensive, they should be worth the extra money, considering the facts presented in this article.
EFA BALANCE AND OUR HEALTH Omega-6 oils are found primarily in vegetables and seeds. They are converted to the E1 prostaglandins (mentioned earlier) via several chemical steps. Most people take in enough of these fatty acids, but some have difficulty converting them to the active prostaglandins. This blockage is commonly caused by excess trans- fats, anti-inflammatory medications like aspirin or Tylenol, or deficiencies of vitamin B6 or magnesium. An insufficiency of omega-6 EFAs can result in auto-immune problems, breast pain and lumpiness, eczema, hyperactivity in children, hypertension, inflammation and PMS. Supplementing with borage, evening primrose or black-currant seed oils will usually bypass the blocked step and provide the necessary precursor to make the desired prostaglandins. Dr Siguel has found that the omega-3s are the more likely to be deficient in our Western diets. Because of food processing and dietary choices, the average Western diet today contains only one-sixth the amount of omega-3 fatty acids needed for healthy function&emdash;compared to a healthy balance 100 years ago. Evidence indicates that a deficiency of omega-3 fatty acids is associated with arthritis and joint stiffness, irritable bowel syndrome, PMS, prostate problems, various skin disorders as well as depression, phobias and schizophrenia. The two main sources of omega-3s are oils from organic flax seeds and from cold-water fish (such as mackerel, sardines, tuna, trout and salmon). These fish should not be fried because of the effect of the high temperatures involved and the resultant free-radical damage. Unlike chicken and turkey, cold-water fish should be eaten with the skin on, as this is where the highest concentration of desirable fats is located. There is some concern about eating fish frequently, due to the chemical and heavy-metal pollution in the oceans. Predatory fish concentrate these pollutants in their fatty tissues, but deep-ocean fish are usually less tainted than coastal species. Freshwater fish near agricultural, industrial or mining areas are best avoided due to their high-level intake of toxic chemicals. Farm-raised fish are fed something akin to pet food and should be avoided; they are not as healthy and have insignificant levels of omega-3 fatty acids. When properly processed, organic flax seed oil has the highest concentration of omega-3 fatty acids, at 57 per cent. Omega-3s are also found in certain other "unrefined" seed oils such as chia, soy and canola, but in much smaller amounts. Flax seed oil is particularly sensitive and must be processed under stringent conditions (cold, without light or oxygen), nitrogen-packed in dark bottles to avoid oxidising, and shipped and displayed in refrigerated containers. While all unrefined, unsaturated oils should be processed, packaged and distributed in this way, the vast majority are not. The companies mentioned earlier adhere to these special methods, and you should be able to buy their oils with some assurance that you are getting a healthy product. We have used oils from both companies for the past few years and have been very happy with them. While more complicated and costly, these methods may someday play an important role in reducing many common degenerative diseases, which are much costlier in the long run especially in terms of human suffering and loss of potential. The healthiest foods are usually organically grown and should be eaten close to their natural state. Certified organic seeds and grains are available at most food co-ops. Eating organically grown seeds and other foods is strongly recommended for minimising chemical intake and optimising nutrient content. When consuming whole foods, we get a complex array of nutrients which naturally work together to fuel the intricate chemistry that keeps our bodies going, but many of these nutrients are normally lost in commercial processing. Even the most painstaking human efforts to produce healthy packaged foods and oils always fall short of nature's accomplishments. The best oils are provided by nature, neatly packaged to prevent oxidation of their precious contents. Freshly-ground organic flax seeds contain fresh oil (protected by the husk), and their fibre is the richest source of certain substances called "lignans", found to have potent anticancer, antibacterial, antifungal and antiviral properties. Flax fibre has from 100 to 800 times more lignans than other fibre sources. This is an inexpensive and tasty way to ensure adequate intake of omega-3 fatty acids (see directions outlined below). If you prefer, you can purchase quality flax-seed oils in bottles or in capsules. Just make sure you know how they are processed! Flora and Omega Nutrition offer good-quality flax oils in bottles and capsules.
'THE GOOD OIL' ON HEALTHIER ALTERNATIVES € Have some freshly ground flax seeds every day. Pulverise three tablespoons of seeds in a blender or coffee grinder to yield about one tablespoon of oil (mixed in with the powder). This will approximate the suggested daily amount of omega-3 oil for an average person. It can be mixed with cereal, blended in a smoothie or added to yoghurt. You can also mix it with warm (not hot) apple juice, and add some sliced banana or other fruit to make a tasty, nutritious, pudding-like cereal that's filling and will do wonders for bowel function! Be sure to consume the ground flax-seeds within 10 to 15 minutes to minimise the damage from oxidation. However, a note of caution: in doing allergy testing, I have seen several people (my wife and myself included) who are allergic to flax seeds, and others who are allergic to psyllium seeds which are commonly used for their fibre content. € Use butter instead of margarine or shortening in cooking. Butter has some problems, too, such as residual hormones and pesticides, but it is a whole food. Whole foods have fat-mobilising nutrients to take care of their own fats if eaten in moderation. If you want to use butter, try to get organically-produced butter. € An even better alternative is the organic ghee, or clarified butter, mentioned earlier. Ghee is the cooking fat most highly regarded by Indian and French chefs. It has a good aroma and will not burn, smoke or develop toxic compounds when heated. € Organic, unrefined coconut butter is an alternative to regular butter in your diet. Omega Nutrition has this product. However, most other coconut oil products are hydrogenated. Coconut oil has been subjected to a smear campaign by commercial vegetable oil producers, but the research studies cited have used hydrogenated coconut oil, which may have skewed the results. € Use olive oil or a 50:50 mixture of ghee and olive oil. Do not fry or sauté with "polyunsaturated" light oils such as safflower, sunflower or corn oils. They oxidise readily into damaging free-radicals at high temperatures. Free radicals are highly reactive molecules that can tear into your cells and start nasty chain reactions that can leave behind extensive damage, including alteration of your genetic code (DNA) and formation of cancer cells. Free radicals are widely considered to play a major role in degenerative disease. While there are virtually no EFAs in olive oil, it is rich in "mono-unsaturated" fatty acids and is not so easily oxidised. Use an "extra virgin, cold-pressed, first pressing" olive oil, preferably with a greenish colour and some sediment on the bottom, which usually indicates less processing. Most co-ops carry it. € If allergic to milk, you can often substitute a 50:50 mixture of apple sauce and organic, unrefined canola, sunflower or safflower oil for margarine or butter in recipes, which we have tried in pie crusts and cakes with great results. We used to substitute canola oil by itself, but the texture was somewhat drier and a little crumbly. € Try non-hydrogenated peanut butter, available in some grocery stores and all food co-ops. The peanut butter will separate, with the oil floating to the top of the container. The best brand is probably Arrowhead Mills. They sun-dry their organic peanuts to avoid growth of a common mould that produces aflatoxin, which is as toxic as the name suggests. Most commercial peanuts reportedly have aflatoxin as well as pesticide residues. Almond or walnut butters contain healthier fats than peanut butter, without the mould problem. You can find them at food co-ops and health food stores. € Buy your oil in sealed bottles and avoid the bulk oils in co-ops, since they are usually rancid (free radicals again). An oil that tastes bitter when you place a drop on your tongue is rancid and should not be consumed. € Always refrigerate your oils after opening. Unrefined oils are best refrigerated as soon as you buy them, to prolong their shelf- life. If they are not in lightproof bottles, keep them out of the light. € The greater your intake of unsaturated fats like vegetable oils and fish oils (EPA/DHA omega-3s), the more you need antioxidant protection against free-radical damage. If you take supplements of fish oil or evening primrose oil, or use polyunsaturated oils, consider taking extra vitamin E. An effective daily dose of vitamin E is about 300 to 400 IUs per day, and "mixed tocopherols" is probably the best general-purpose form to use. Many studies support its effectiveness in reducing risk of heart disease, arthritis and other free-radical-related diseases. Since vitamin C is used to regenerate 'used' vitamin E, supplementing with 500 to 1,000 mg of vitamin C a day would be prudent as well. € The most expensive oils and supplements cannot fully compensate for an unhealthy diet and lifestyle. Use common sense and consult with a nutritionally-oriented health professional when you have health concerns. Books by Dean Ornish, M.D.16 and John McDougall, M.D.17 offer many excellent ideas regarding diet and lifestyle, and I recommend them for basic dietary information, although their programs tend towards very low fat intake. However, to ensure adequate EFA intake you should have some raw, organic nuts and seeds along with high-quality oils (such as those mentioned above) to supplement these low-fat diets.
RAISING PUBLIC AWARENESS However, most studies currently appearing in the literature support the idea that these chemically-altered fats are harmful. In such cases of conflict, I always side with Mother Nature: she is much wiser than we will ever be! Remember that most of this information about trans- fats has been known for many years, but processors have succeeded in keeping the issue out of the public eye&emdash;another example of caveat emptor (let the buyer beware) in the food industry. Now that you are aware of it, the rest is up to you! Good luck, and good health!
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