Say No To ....

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Milk

Did you ever see those lovely big tanker trucks that tell you that ‘Milk is Beautiful’? Well each of them contains milk from hundreds of cows, all in together! If even one of those cows is sick, all of the milk will have the germs. Oh yes, more good news still—it is almost impossible to find a totally healthy dairy cow.

Why No Milk

1. During pasteurization all valuable enzymes are destroyed (lactase for the assimilation of lactose; galactase for the assimilation of galactose; phosphatase for the assimilation of calcium).
2. Even after pasteurization, milk is very high in bacteria count – 100,00 bacteria in teaspoon.
3. Milk contains antibiotics and animal drugs.
4. Milk is a liquid meat and contains lot of pus.
5. Dairy Products contains high protein Content and promote calcium loss and leads to osteoporosis.
6. Milk and Dairy products contains high amount of Trans fat may cause heart disease.
7. Casein, which comprises 80% of the protein in cow's milk, promotes cancer in all stages of its development.

Calcium

The calcium in cow's milk is basically useless because it has insufficient magnesium content (those nations with the highest amount of milk/dairy consumption also have the highest rates of osteoporosis.Calcium? Where do the COWS get calcium for their big bones? Yes... from plants! The calcium they consume from plants has a large amount of magnesium... necessary for the body to absorb and USE the calcium.

Allergies

A teenage boy in hospital with muscular and skeletal pains, bronchial asthma, abdominal pains, headache and dark circles under the eyes experienced substantial improvement within two days when milk and chocolate were taken out of the diet. When milk was given to him again after three weeks, the… symptoms returned.

– E G Weinberg and M Tuchinda, “Allegic Tension Fatigue Syndrome”
Annals of Allergy, 31:209-11, 1973
Cited in Let Food Be Thy Medicine, by Alex jack

Anemia

Young children sometimes become aanemic due to significant iron loss from intestinal bleeding. Studies show that over half the intestinal bleeding in children is a reaction to dairy products. Many studies have measured the haemoglobin (iron) levels of people with different diet-styles. Vegetarians consistently fare better in these tests than do meat eaters. The only people who run into trouble are the ones who eat a lot of dairy products, fatty foods, sugar and junk foods.

– Wilson J, Journal of Paediatrics, 1974, 84:335, 1974
Cited in Diet for a New America by John Robbins

Arthritis

A 38-year-old woman had, for 11 years, been suffering from steadily worsening rheumatoid arthritis. Three weeks after doctors removed all dairy products from her diet, she showed signs of improvement. In four months, her arthritic symptoms had completely disappeared.

In the interest of scientific curiosity, she once again ate some cheese and milk. The next day, her joints were swollen, stiff and painful. Her symptoms again disappeared as she resumed her abstinence from dairy products.

– Parke, A, “Rheumatoid Arthritis and Food…”
British Medical Journal, 282:2027, 1981
Cited in Diet for a New America, by John Robbins

Asthma

Twenty five patients with bronchial asthma were put on a strict vegetarian diet and showed 71 percent improvement within four months and 92 percent improvement within one year. The experimental diet avoided meat, dairy food, eggs and fish, as well as sugar, chocolate, salt and other foods.

– O Lindahl, et al, “Vegan Diet Regimen with Reduced Medication in the Treatment of Cronchial Asthma”,
Journal of Asthma, 22:45-55, 1985
Cited in Let Food Be Thy Medicine, by Alex Jack

Cancer

A 16-nation study, based on World Health Organisation Statistics, found a high correlation between consumption of animal protein, particularly from beef and dairy products, and lymphoma mortality.

The study indicated that beef and dairy food increased the risk of lymphosarcoma and Hodgkin’s disease by 70 and 61 percent respectively, while cereal grains lowered the risk by 46 and 38 percent.

Harvard University researchers asked hundreds of women with ovarian cancer to record in detail what they normally ate. There was one thing that they had eaten much more frequently than women without cancer: dairy products, especially the supposedly “healthy” products such as yoghurt.

The problem is the milk sugar, not the milk fat, so it id not solved by using nonfat products.

– A S Cunningham, “ Lymphomas and animal protein consumption,” Lancet, 2:1184-86, 1976
Cited in The Cancer Prevention Diet, by Michio Kushi

Cataracts

Populations that consume large amounts of milk and dairy products have a much higher incidence of cataracts.

The problem appears to be the milk sugar, lactose. In the digestive tract, lactose breaks apart, yielding two simple sugar molecules, glucose and galactose. When blood concentration of galactose increase, it can pass into the lens of the eye. There, galactose degrades into various molecular waste products that can lead to opacities of the lens.

Nursing children can generally handle galactose... As we age, many of us lose much of the capacity to break down galactose. There are even some rare cases of genetic defects in which children cannot break down galactose. These children can form cataracts within the first year of life.

– Couet C, jan P Derby G, “Lctose and cataract in Humans: a review”, Journal of the American
College of Nutrients, 10(1):79-86, 1991
Cited in Food for Life, by Dr Neal Barnard

Crime and delinquency

Excessive milk consumption is connected with juvenile delinquency. Researchers at the University of Washington found that male offenders consumed an average of 64 ounces of milk a day, while the control group rank an average of 30 ounces. For girls, the figures were 35 and 17 ounces.

“In some situations,” they reported, “eliminating milk from the diet can result in dramatic improvements in behaviors, especially in hyperactive children.”

– Alexander Schauss, Diet, Crime and Deliquency

Diabetes in children

Cow's milk protein can enter the infant's blood stream and stimulate the formation of antibodies which, in turn, destroy the insulin-producing pancreatic cells. Diabetes becomes apparent when 80 – 90 percent of the insulin-producing beta cells are destroyed.

Researchers found high levels of antibodies to a specific portion of cow’s milk protein… in every one of 142 diabetic children they studied. Cow’s milk protein can even much reach a breast-feeding baby if the mother drinks milk.

– Scott F W, “Cow milk and insulin-dependent diabetes melitus…”
American Journal of Clinical Nutrition 50:728-30. 1989
Cited in Food for Life, by Dr Neal Barnard

Multiple sclerosis

Children who are fed cow's milk formula grow up into adults with a higher susceptibility to multiple sclerosis than children who are breast-fed.

Cow’s milk contains only one fifth of the linoleic acid of human milk, and skimmed cow’s milk is utterly void of this important nutrient. Linoleic acid is essential for human nervous systems, which is where multiple sclerosis strikes.

– Agranoff, B. “Diet and the Grographical Distribution of Multiple Sclerorosis,” Lancet, 2:1061, 1974
Cited in Diet for a New America, by John Robbin

Osteoporosis

Pobably most surprising of all, milk has been found to contribute to osteoporosis – the very disease that it is supposed to help prevent!

Even those studies by the National Dairy Council for the express purpose of showing the benefits of milk for women susceptible to osteoporosis have, in fact, ended up showing something quite different.

In one Dairy Council sponsored study, women who drank an extra three 8-ounce glasses of low fat milk everyday for a year showed no significant increase in calcium balance. They were still in negative calcium balance after a full year of the regime.

The scientists who conducted the test said the women continued to develop osteoporosis due to “…the average 30 percent increase in protein intake during milk supplementation.

– Recker R, “The Effects of Milk Supplementation on Calcium Metabolism, Bone Metabolism and Calcium Balance,” American Journal of Clinical Nutrition, 41:254, 1985

The calcium in kale and other green vegetables is more efficiently absorbed than the calcium in milk.

– Robert p Heaney and Connie M Weaver, “Calcium Absorption from Kale,”
American Journal of Clinical Nutrition, 51:656-57, 1990

Milk does contain calcium... but they are also high in protein and diets that are high inprotein, especially animal protein, cause more calcium to be excreted. Meats also contain large quantities of phosphorus, which can impair calcium balance.

– Hegsted R B, Barden H S, Zemel M B, Linkswiller H M,
“Urinary calcium and calcium balance in young men as affected by level of protein and phosphorus intake,”
Journal of Nutrition, 111:553-62, 1981

Caffeine

Is Caffeine Truly Dangerous and Addictive?

1. Coffee contains nitrosamines which are carcinogenic.
2. The adrenal glands pump out stress hormones that stay elevated for up to 18 hours after consumption.
3. It Increases high artificial adrenalin in blood.
4. The liver releases higher amounts of sugar and fat into the blood stream.
5. The pancreas produces insulin to remove the excess blood sugar and store it as fat.
6. The insulin spikes create a blood sugar rollercoaster.
7. Muscle tension is increased.
8. The blood vessels constrict, reducing the flow of oxygen to important areas like your brain (up to 30%) and your extremities.
9. Its one of the main cause of high blood pressure.
10. Digestion and the immune system are impaired or suppressed.
11. The production of DHEA and other anti-aging hormones is decreased. ( If You want to say young, avoid caffeine)
12. Cortisol and other stress hormones are elevated.
13. We lose Calcium and Magnesium by drinking caffeinated drinks
14. It takes the body 24 hours to flush out the harmful effects of coffee (even 1 cup!), even though it contributes absolutely nothing to the total body chemistry.
15. It is harmful to the liver, kidneys, heart, bladder, digestive tract, bones, teeth, skin, growing fetuses and newborns.

Addictiveness

When you drink caffeinated drinks like coffee, tea and most sodas, the caffeine in the drink causes increased neuron activity in the nervous system, which in turn results in release of adrenalin. That’s why caffeine gets us wide awake and alert as soon as it is sipped. As adrenal high wears off in the blood, you start to feel tired, irritated, confused and may experience a headache. This is usually results in reaching for another cup of coffee/tea/soda and the roller coaster ride starts over.

Caffeine Products

1. 1 cup of Coffee has 40 to 150 milligrams of caffeine.
2. 1 cup of Tea has 10 to 50 milligrams of caffeine. (Wikipedia)
3. Most of the soft drinks contain at least 50 milligrams of caffeine.
4. Energy drinks contains 70 to 400 grams of caffeine.
5. Chocolate contains 5 to 10 milligrams of caffeine per ounce.

Fact about health benefits of Tea

Claims that tea is a good source of anti- oxidants are true. But there are plenty of other sources of anti-oxidants that do not have the harmful effects of tea.

What to do, to curb Caffeine Cravings?

Drink the following thing, when ever you get caffeine cravings.

1. Drink lot of water and flush out toxins in your body.
2. Switch to Cereal coffees, but not too hot.
3. Herbal teas, but not too hot.
4. Switch to soy milk, nut milk, seed and grain milk.
5. Fresh juices made at home.

Soft Drinks and Energy Drinks

Why you should not drink Soft drinks & Energy Drinks

1. Carbonated drinks are made by injecting carbon dioxide into the water under pressure.
2. We all know that carbon dioxide is a waste product exhaled by human.
3. Carbon dioxide kills healthy cells.
4. It abuses Kidney.
5. It Provides Zero Nutrients.
6. It contains full of refined high sugar.
7. Weakens the immune system.
8. It Increases the Blood pH which is a flourishing environment for Bacteria and Virus
9. Contains Caffeine, which is an additive drug, weakens the nervous system and increases the heart rate.
10. Depletion of calcium from bone and tooth.
11. One of the active ingredient is Coke is phosphoric acid. Its Ph is 2.8. It will dissolve a nail in about 4 days.
12. The Preservatives and artificial flavoring chemicals may cause allergy, cancer, obesity, diabetes, tooth decay, osteoporosis, nutritional deficiencies, heart disease, and many neurological disorders.

Refined Sugar

 

Alternative to Refined sugar: Raw Sugar, Jaggery, Palm sugar, Honey, Fruits

125 Reasons Why Sugar Is Harmful !

In addition to throwing off the body's homeostasis, excess sugar may result in a number of other significant consequences. The following is a listing of some of sugar's metabolic consequences from a variety of medical journals and other scientific publications. The following data is from the book, Lick the Sugar Habit, by Nancy Appleton.

1. Sugar can suppress the immune system
2. Sugar upsets the mineral relationships in the body
3. Sugar can cause hyperactivity, anxiety, difficulty concentrating, and crankiness in children
4. Sugar can produce a significant rise in triglycerides
5. Sugar contributes to the reduction of defense against bacterial infection (infectious diseases)
6. Sugar causes a loss of tissue elasticity and function; the more sugar you eat the more elasticity and function you loose
7. Sugar reduces high density lipoproteins
8. Sugar leads to chromium deficiency
9. Sugar leads to cancer of the breast, ovaries, prostrate, and rectum
10. Sugar can increase fasting levels of glucose
11. Sugar causes copper deficiency
12. Sugar interferes with absorption of calcium and magnesium
13. Sugar can weaken eyesight
14. Sugar raises the level of neurotransmitters: dopamine. serotonin, and nor-epinephrine
15. Sugar can cause hypoglycemia
16. Sugar can produce an acidic digestive tract
17. Sugar can cause a rapid rise of adrenaline levels in children
18. Sugar malabsorption is frequent in patients with functional bowel disease
19. Sugar can cause premature aging
20. Sugar can lead to alcoholism
21. Sugar can cause tooth decay
22. Sugar contributes to obesity
23. High intake of sugar increases the risk of Crohn s disease and ulcerative colitis
24. Sugar can cause changes frequently found in a person with gastric or duodenal ulcers
25. Sugar can cause arthritis
26. Sugar can cause asthma
27. Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections)
28. Sugar can cause gallstones
29. Sugar can cause heart disease
30. Sugar can cause appendicitis
31. Sugar can cause multiple sclerosis
32. Sugar can cause hemorrhoids
33. Sugar can cause varicose veins
34. Sugar can elevate glucose and insulin responses in oral contraceptive users
35. Sugar can lead to periodontal disease
36. Sugar can contribute to osteoporosis
37. Sugar contributes to saliva acidity
38. Sugar can cause a decrease in insulin sensitivity
39. Sugar can lower the amount of vitamin E in the blood
40. Sugar can decrease growth hormone 41 Sugar can increase cholesterol
41. Sugar can increase the systolic blood pressure
42. Sugar can cause drowsiness and decreased activity in children
43. High sugar intake increases advanced glycation end products (AGEs)(Sugar bound non-enzymatically to protein)
44. Sugar can interfere with the absorption of protein
45. Sugar causes food allergies
46. Sugar can contribute to diabetes
47. Sugar can cause toxemia during pregnancy
48. Sugar can contribute to eczema in children
49. Sugar can cause cardiovascular disease
50. Sugar can impair the structure of DNA
51. Sugar can change the structure of protein
52. Sugar can make our skin age by changing the structure of collagen
53. Sugar can cause cataracts
54. Sugar can cause emphysema
55. Sugar can cause atherosclerosis
56. Sugar can promote an elevation of low density lipoproteins (LDL)
57. High sugar intake can impair the physiological homeostasis of many systems in the body
58. Sugar lowers the enzymes' ability to function
59. Sugar intake is higher in people with Parkinsons disease
60. Sugar can cause a permanent altering of the way the proteins act in the body
61. Sugar can increase the size of the liver, by making the liver cells divide
62. Sugar can increase the amount of liver fat
63. Sugar can increase kidney size and produce pathological changes in the kidney
64. Sugar can damage the pancreas
65. Sugar can increase the body's fluid retention
66. Sugar is enemy # 1 of the bowel movement
67. Sugar can cause myopia (nearsightedness)
68. Sugar can compromise the lining of the capillaries
69. Sugar can make the tendons more brittle
70. Sugar can cause headaches, including migraine
71. Sugar plays a role in pancreatic cancer in women
72. Sugar can adversely affect school children's grades and cause learning disorders
73. Sugar can cause an increase in delta, alpha, and theta brain waves
74. Sugar can cause depression
75. Sugar increases the risk of gastric cancer
76. Sugar can cause dyspepsia (indigestion)
77. Sugar can increase your risk of getting gout
78. Sugar can increase the levels of glucose in an oral glucose tolerance test over the ingestion of complex carbohydrates
79. Sugar can increase the insulin responses in humans consuming high-sugar diets compared to low-sugar diets
80. Highly refined sugar diet reduces learning capacity
81. Sugar can cause less effective functioning of two blood proteins, albumin, and lipoproteins, which may reduce the body's ability to handle fat and cholesterol
82. Sugar can contribute to Alzheimer's disease
83. Sugar can cause platelet adhesiveness 85 Sugar can cause hormonal imbalance; some hormones become underactive and others become overactive
84. Sugar can lead to the formation of kidney stones
85. Sugar can lead the hypothalamus to become highly sensitive to a large variety of stimuli
86. Sugar can lead to dizziness
87. Diets high in sugar can cause free radicals and oxidative stress
88. High sucrose diets of subjects with peripheral vascular disease significantly increases platelet adhesion
89. High sugar diet can lead to biliary tract cancer
90. Sugar feeds cancer
91. High sugar consumption of pregnant adolescents is associated with a twofold increased risk for delivering a small-for-gestational-age (SGA) infant
92. High sugar consumption can lead to substantial decrease in gestation duration among adolescents
93. Sugar slows food's travel time through the gastrointestinal tract
94. Sugar increases the concentration of bile acids in stools and bacterial enzymes in the colon
95. Sugar increases estradiol (the most potent form of naturally occurring estrogen) in men
96. Sugar combines and destroys phosphatase, an enzyme, makes the process of digestion more difficult
97. Sugar can be a risk factor of gallbladder cancer
98. Sugar is an addictive substance
99. Sugar can be intoxicating, similar to alcohol
100. Sugar can exacerbate PMS
101. Sugar given to premature babies can affect the amount of carbon dioxide they produce
102. Increase in sugar intake can increase emotional instability
103. The body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch
104. The rapid absorption of sugar promotes excessive food Intake in obese subject
105. Sugar can worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD)
106. Sugar adversely affects urinary electrolyte composition
107. Sugar can slow down the ability of the adrenal glands to function
108. Sugar has the potential of inducing abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases
109. I.Vs (intravenous feedings) of sugar water can cut off oxygen to the brain
110. High sucrose intake could be an important risk factor in lung cance
111. Sugar increases the risk of polio
112. High sugar intake can cause epileptic seizures
113. Sugar causes high blood pressure in obese people
114. In Intensive Care Units: Limiting sugar saves lives
115. Sugar may induce cell death
116. Sugar may impair the physiological homeostasis of many systems in living organisms
117. In juvenile rehabilitation camps, when children were put on a low sugar diet, there was a 44% drop in antisocial behavior
118. Sugar can cause gastric cancer
119. Sugar dehydrates newborns
120. Sugar can cause gum disease
121. Sugar increases the estradiol in young men
122. Sugar can cause low birth weight babies

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Postgraduate Medicine. Sept 1969:45:602-07.

Moerman, C.J., et al., Dietary Sugar Intake in the Etiology of Biliary Tract Cancer. International Journal of Epidemiology Ap 1993;.2(2):207-214.

Quillin, Patrick, Cancer's Sweet. Tooth, Nutrition Science News. Ap 2000 Rothkopf. M. Nutrition. July/Aug 1990;6(4).

Lenders, C.M. Gestational Age and Infant Size at Birth Are Associated with Dietary Intake among Pregnant Adolescents. Journal of Nutrition. Jun 1997;1113-1117.

Bostick. R.M., et al., Sugar, Meat, Fat Intake and Non-dietary Risk Factors for Colon Cancer Incidence in Iowa Women. Cancer Causes & Control. 1994:05:00:38-53.

Kruls, W. et al. Effects of Diets Low and High in Refined Sugars on Gut Transit, Bile Acid Metabolism and Bacterial Fermentation. Gut 1991;32:367-370. Ludwig, D.S., et al., High Glycemic Index Foods, Overeating, And Obesity Pediatrics. Mar 1999; 103(3):26-32.

Yudkin, J and Elsa, 0. Dietary Sucrose and Oestradiol Concentration in Young Men. Annals of Nutrition and Metabolism. 1988:32(2):53-55.

Lee, A. T and Ceraml A. The Role of Glyeation in Aging. Annals of the New York Academy of Science. 1992; 663:63-70.

Moerman, C., et al., "Dietary Sugar Intake in the Etiology of Biliary Tract Cancer." Intemational Journal of Epidemiology Ap 1993; 22(2):207-214.

Sugar, White Flour Withdrawal Produces Chemical Response. The Addiction Letter. July 1992:04:00 Colantuoni, C., et al., Evidence That Intermittent, Excessive Sugar Intake Causes Endogenous Opioid Dependence. Obes Res. Jun 2002; 10(6):478-488. Annual Meeting of the American Psychological Society, Toronto, June 17, 2001.

The Edell Health Letter. Sept 1991;7:1.

Sunehag, A. L., et al. Gluconeogenesis In very Low Birth Weight Infants Receiving Total Parenteral Nutrition Diabetes. 1999; 48 7991-800.

Christensen L., et al., Impact of A Dietary Change on Emotional Distress. Journal of Abnormal Psychology. 1985;94(4):56579.

Nutrition Health Review. Fall 85 changes sugar into fat faster than fat.

Ludwig, D.S., et al., High Glycemic Index Foods. Overeating and Obesity. Pediatrics. March 1999;103(3):26-32.

Pediatrics Research. 1995;38(4):539-542. Berdonces, J.L. Attention Deficit and Infantile Hyperactivity Rev Enferm. Jan 2001;4(1)11-4.

Blacklock, N.J. Sucrose and Idiopathic Renal Stone. Nutrition Health. 1987;5(1 & 2):9-17.

Lechin, F, et al., Effects of an Oral Glucose Load on Plasma Neurotransmitters in Humans. Neurophychobiology. 1992;26(1-2):4-11.

Fields, M. Journal of the American College of Nutrition. Aug 1998;17(4):317-321.

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De Stefani, E. "Dietary Sugar and Lung Cancer: a Case-control Study In Uruguay" Nutrition and Cancer. 1998;31(2):132-7.

Sandler, Benjamin P Diet Prevents Polio. Milwaukee, WI : The Lee Foundation for Nutritional Research, 1951.

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Lenders, C. M. Gestational Age and Infant Size at Birth Are Associated with Dietary Intake Among Pregnant Adolescents. Journal of Nutrition 128 (1998):1807-1810.

Aspartame

Aspartame is marketed as NutraSweet, Equal Spoonful, Benevia, NatraTaste and since the patent on it has now expired it likely will come on the market under many different names. It was discovered by accident in 1965 when James Schlatter, a chemist of G.D. Searle Company, was testing an anti-ulcer drug. Undoubtedly you have heard that Aspartame is a safe sweetener and people use it to loose weight. Unfortunately that information is criminally false and misleading. For more info:http://www.aspartamekills.com/

Aspartame was approved for dry goods in 1981 and for carbonated beverages in 1983. It was originally approved for dry goods on July 26, 1974, but objections filed by neuroscience researcher Dr John W. Olney and Consumer attorney James Turner in August 1974 as well as investigations of G.D. Searle's research practices caused the U.S. Food and Drug Administration (FDA) to put approval of aspartame on hold (December 5, 1974). In 1985, Monsanto purchased G.D. Searle and made Searle Pharmaceuticals and The NutraSweet Company separate subsidiaries.

Aspartame is made of 3 components, 50% phenylalanine, 40% aspartic acid and 10% methanol (wood alcohol). In the body methanol breaks down into formaldehyde (embalming fluid) and formic acid.

Health Risks: Fibromyalgia, Arthritis, Brain Tumor, Multiple Sclerosis (MS), Parkinson's Disease, Lupus, Multiple Chemical Sensitivities (MCS), Diabetes and Diabetic Complications, Epilepsy, Alzheimer's Disease, Birth Defects, Chronic Fatigue Syndrome, Lymphoma, Lyme Disease, Attention Deficit Disorder (ADD), Panic Disorder, Depression and other Psychological Disorders.

Symptoms: Abdominal Pain, Anxiety attacks, Arthritis like pain, Asthmatic Reactions, Bloating, Blood Sugar Control Problems, Brain Cancer (Pre approval studies in animals), Breathing difficulties, burning eyes or throat, Burning Urination, Chest Pains, chronic cough, Chronic Fatigue, Confusion,Death, Depression, Diarrhea, Dizziness, Excessive Thirst or Hunger, fatigue, feel unreal, flushing of face, Hair Loss (Baldness) or Thinning of Hair, Headaches/Migraines, Hearing Loss, Heart Palpitations, Hives (Urticaria), Hypertension (High Blood Pressure), Impotency and Sexual Problems, inability to concentrate, Infection Susceptibility, Insomnia, Irritability, Itching, Joint Pains, laryngitis, Marked Personality Changes, Memory loss, Menstrual Problems or Changes, Muscle spasms, Nausea or Vomiting, Numbness.

Recovery: If you use products with aspartame, and have physical, visual, mental problems, ailments the doctors can't seem to cure... then please try the 60 day no aspartame test.

Aspartame banned in Europe for children's products:

On the European Common Market, Aspartame is banned for all children's products. Why is this not the case in Canada and the U.S.? Because Monsanto - which owns the NutraSweet Company which manufactures Aspartame - pays off the FDA, the American Medical Association, The American Dietetic and Diabetic Associations, Congressmen and Senators and virtually anyone who gets in the way, and in other countries too. The Canadian Broadcasting Corporation caught them red handed and aired a program where Monsanto was trying to bribe Canadian Doctors at Health Canada.

More on the Monsanto company: Monsanto is the world's largest manufacturer of poisons, not only of the citizens of the world but also of the environment. In 1995, Monsanto ranked 5th among US corporations in the EPA's Toxic Release Inventory, having discharged 37 million pounds of toxic chemicals into the air, land, water and underground. Thousands of Indian farmers are committing suicide after using genetically modified crops by Monssanto which are not giving yield. Farmers are finding it harder to earn a living using more expensive Monsanto seeds that despite claims still require specific pesticide and fertilizer.

The Following are some of Reduced Calorie Products that have Aspartame-Sweetened Choices:

• Breath Mints
• Carbonated Soft Drinks
• Cereals
• Chewing Gum
• Flavored Syrups for Coffee
• Flavored Water Products
• Frozen Ice
• Frozen Ice Cream Novelties
• Fruit Spreads
• Gelatin, Sugar Free
• Hard Candies
• Ice cream Topping
• Ice Creams, No Sugar Added or Sugar Free
• Iced Tea, Powder
• Iced Tea, Ready to Drink
• Instant Cocoa Mix
• Jams & Jellies
• Juice Blends
• Juice Drinks
• Maple Syrups
• Meal Replacements
• Mousse
• No Sugar Added Pies
• Non-Carbonated Diet Soft drinks
• Nutritional Bars
• Powdered Soft Drinks
• Protein Nutritional Drinks
• Pudding
• Soft Candy Chews
• Sugar Free Chocolate Syrup
• Sugar Free Cookies
• Sugar Free Ketchup
• Table Top Sweeteners
• Vegetable Drinks
• Yogurt, Drinkable
• Yogurt, Fat Free
• Yogurt, Sugar Free

MSG

MSG is a drug and a neurotransmitter which stimulates the brain cell activity. MSG "tricks" the brain into thinking the food you are eating tastes good and you want more. Remember the advertising campaign for the chip company that used the slogan "I bet you can't eat just one". These were laced with MSG. The reaction of headaches, migraines, stomach upsets, diarrhea, irritable bowel syndrome, asthma, panic attacks, heart palpitations, mental confusion, mood swings, neurological disorder symptoms like Parkinson's, MS, ALS, Alzheimers and behavior disorders to name a few are not an allergic reaction, but a powerful drug reaction. This over stimulation of the brain cells actually kills the brain cells.

MSG was discovered (1908) by Kikunae Ikeda (Tokyo Imperial University) when he was trying to pin down the chemistry behind the flavor later termed “umami“, a Japanese word that is the “IT” word amongst name-dropping with-it foodies today. He isolated this flavor from seaweed broth and called it Monosodium Glutamate. With the help of the Ajinomoto Corp of Japan, Ikeda patented MSG in 1909 and it was made commercially available for the first time. Thus, MSG has been around and in commercial use for almost 100 years. MSG was desirable because it boosted the sensation of “savory” flavors in food, especially important if you are involved with vegetarian cuisines or if you are preparing low-protein content foods for mass marketing.

MSG is now so ubiquitous in our food chain (east and west) that you would be very hard pressed to go MSG-free. As you would expect, junk foods and instant foods like soups and other mixes contain MSG. Prepared food in your grocery stores and at fast food outlets (KFC chicken skin is massively loaded with MSG) and fine dining restaurants alike are awash in MSG. Red meats, poultry, and other off-site prepared meat products are either sprayed with MSG containing solutions (Sanova, a pesticide) or injected with MSG containing compounds (hams, turkey, chicken, etc).

Other names for MSG: Ajinomoto, Gelatin Calcium Caseinate, Monosodium glutamate, Hydrolyzed Vegetable Protein (HVP), Textured Protein, Monopotassium glutamate, Hydrolyzed Plant Protein (HPP), Yeast Extract, Glutamate, Autolyzed Plant Protein, Yeast food or nutrient Glutamic Acid, Sodium Caseinate Autolyzed Yeast, Vegetable Protein Extract, Senomyx (wheat extract labeled as artificial flavor).

MANUFACTURED VS. NATURAL GLUTAMIC ACID

There are a number of straightforward bold faced lies used by the glutamate industry in defending its contention that exposure to free glutamic acid found in processed food does not cause adverse reactions such as hives, asthma, seizures, and migraine headache; could not possibly cause brain damage, learning disorders, or endocrine disturbances; and could not possibly be relevant to diverse diseases of the central nervous system such as addiction, stroke, epilepsy, schizophrenia, anxiety, depression, and degenerative disorders such as ALS, Parkinson's disease, and Alzheimer's disease.

Central to their argument is the lie that the processed free glutamic acid used in processed food is identical to the glutamic acid found in unprocessed, unadulterated food and in the human body.

The truth of the matter is that the glutamic acid found in unprocessed, unadulterated food and in the human body is composed of one form of a single amino acid, L-glutamic acid, and nothing else. In contrast, the processed free glutamic acid used in processed food is always composed of two forms of glutamic acid (L-glutamic acid and D-glutamic acid) and a variety of other

chemicals commonly referred to as contaminants. In addition to the D-glutamic acid, contaminants may include, but are not limited to, pyroglutamic acid, mono and dichloro propanols, heterocyclic amines, and peptides. Mono and dichloro propanols and heterocyclic amines are carcinogenic. The consequences of the interactions of these various chemicals are unknown.

GLUTAMIC ACID: (also referred to as glutamate) is an amino acid found in all protein. Following ingestion of protein, and during the course of normal digestion, glutamic acid is released from ingested protein, becoming "free glutamic acid." If sufficient amounts of free glutamic acid are not available for normal body function, the body can create glutamic acid from other amino acids. Humans do not need to eat protein in order to supply the body with the glutamic acid that it needs.

Glutamic acid can also be freed from protein by fermentation, enzymolysis, use of acids, or other manufacturing processes, prior to ingestion.

REFERENCES

1. Bruce V. Bigelow, staff writer, San Diego Union-Tribune. October 4, 1995. (Source K. Barry Sharpless)

2. Rundlett, K.L. and Armstrong, D.W.. Evaluation of free D-glutamate in processed foods. Chirality. 1994;6:277-282.

3. Hunter, B.T. The Great Nutrition Robbery. New York, NY: Charles Scribner's Sons, 1978, page 35.

4. Cram, D.J. and Cram, J.M. Host-Guest Chemistry: Complexes between organic compounds simulate the substrate selectivity of enzymes. Science. 1974;183:803-809.

5. Federal Register. Vol 38, No. 143--Thursday, July 26, 1973, page 20037

6. Maga, J.A.. Flavor potentiators. Critical Rev. Food Sci. Nutr. 1983;18:231-312.

7. Life Sciences Research Office of the Federation of American Societies for Experimental Biology. Analysis of adverse reactions to monosodium glutamate (MSG). July, 1995. Prepared for the Center for Food Safety and Applied Nutrition, Food and Drug Administration. Page 9.

8. Konno, R. et al. Origin of D-alanine present in urine of mutant mice lacking D-amino-acid oxidase activity. American Journal of Physiology, 1993, 265:G699-703.

9. Man, E.H. and Bada, J.L. Dietary D-Amino Acids. Ann. Rev. Nutr. 1987;7:209-25.

10. Rundlett, K.L. and Armstrong, D.W. Evaluation of free D-glutamate in processed foods. Chirality. 1994;6:277-282.

11. Konno, R. et al. Origin of D-alanine present in urine of mutant mice lacking D-amino-acid oxidase activity. American Journal of Physiology, 1993, 265:G699-703.

12. Pommer, K. (Novo Nordisk BioChem Inc., Franklinton, NC) Cereal Foods World. October, 1995 Vol 40. No 10. Page 745.

13. Life Sciences Research Office of the Federation of American Societies for Experimental Biology. Analysis of adverse reactions to monosodium glutamate (MSG). July, 1995. Prepared for the Center for Food Safety and Applied Nutrition, Food and Drug Administration. Page 32.

14. Expert Report of Paul M. Kuznesof, Ph.D., Chief of the Chemistry Review Branch in the Division of Product Manufacture and Use, Office of Premarket Approval, Center for Food Safety and Applied Nutrition, FDA. The Report was submitted on September 3, 1996 to the Federal Court in the Eastern District of Missouri re: Truth in Labeling Campaign, et al., vs. Shalala et al., pages 1-3.

Excitotoxins

We surely live in an exciting time in history. If you are not careful, the poisons being put into your food will get you. If you manage to avoid them, the medicinal drugs you are prescribed will do you in. In the chemical age in which we live, the rule must be: Let the buyer beware.

Russell L. Blaylock, M.D., a neurosurgeon at the University of Mississippi Medical Center, has researched extensively into a little-known set of substances called excitotoxins. What you dont know can kill you, by inches if not faster.

MSG (monosodium glutamate), Aspartame (Nutrasweet, Equal), hydrolyzed vegetable protein, and cysteineare all examples of excitotoxin amino acids. They are added to human foods and drinks in order to enhance the flavor. But careful research on animals reveals that they destroy brain cells.

Working of Nerve Signals

Neurotransmitters are chemicals that act as messengers between cells in the brain and nervous system. When an impulse arrives at neuron, neurotransmitter molecules are released from its axon. The molecules diffuse across a short gap and bind with an empty receptor on the surface of another neuron, or on a muscle or gland. There are many different neurotransmitters and more than one kind might be used between an axon, gap, and receptor (together called a synapse). When metabolic processes are functioning normally, the concentration of neurotransmitter is quickly reduced and cellular 'housekeeping' takes place to keep everything healthy and in balance. Everything happens in milliseconds or less. Too much of a neurotransmitter makes it excitotoxic. The receptors over-activate. Ultimately the nerve cannot keep up and kills itself (apoptosis) or triggers a nearby cell to devour it (phagocytosis).

Excitotoxins chemicals are found naturally in very small amounts in plants. But, anxious to get you to buy more of their products, the food companies use man-made, highly concentrated forms of those chemicals. Fearful that their competitors will sell more food than they do, every (every) major food company uses them to heighten the flavor. The presence of those chemicals in the food causes you to want to eat more of the product than you normally would. Excitotoxins are especially added to foods that have a bland taste or little flavor.

But when the same amount of these chemicals, that you ingest in a bottle of Flavor Cola or a bowl of Nutty Crisps, is added to the rations of test animals (including mice, cats, and chimpanzees), it produces brain damage. The excitotoxins stimulate the neuron brain cells so vigorously, that the cells die of exhaustion! This effect is especially seen in the hypothalamus and temporal lobes which control behavior, emotions, onset of puberty, sleep cycle, hormones, immunity, and a number of other body functions. Short term memory and the ability to learn are also affected.

Several factors determine how much damage occurs at a given meal: the amount that is eaten and how frequently such foods are eaten. Some people eat such food every day or at certain times day after day. Some people drink no water, but derive all their fluids from soft drinks! Guess what is in those soft drinks? Hypoglycemia also makes the brain nerves very sensitive to these chemicals.

Dr. Blaylock recommends that those with a family history of neurodegenerative diseases should make every effort to avoid foods containing excitotoxins. These diseases include Alzheimers disease, Parkinsons disease, Huntingtons disease, and Amyotrophic Lateral Sclerosis (Lou Gehrigs disease). They markedly decrease the blood brain barrier, making a person more sensitive than normal to chronic exposure to these dangerous chemicals and consequent brain damage.

Now, let us consider some doctored foods in which these substances are found:

Beware of canned soup, fast foods, junk food, and food found in fast-food or Chinese restaurants. They will generally contain large amounts of MSG.

A meal of this so-called food can, in a child, raise the blood level of excitotoxins six timeswhich, in primates, destroys brain cells! A childs brain is four times more sensitive to damage by excitotoxins than an adults brain. But the brain damage will not be evident until the child is more mature. Is tasty junk food really worth the damage it is going to bring to you?

The following food additives contain 30% to 60% MSG: monosodium glutamate, hydrolyzed vegetable protein, hydrolyzed protein, hydrolyzed plant protein, plant protein extract, sodium caseinate, calcium caseinate, yeast extract, textured protein, autolyzed yeast, hydrolyzed oat flour, Accent.

The following food additives contain 12% to 40% MSG: malt extract, malt flavoring, bouillon, broth, stock, flavoring, natural flavoring, natural beef or chicken flavoring, seasoning, spices.

The following additives may contain MSG: Carrageenan, enzymes, soy protein concentrate, soy protein isolate, whey protein concentrate, some types of soy milk.

READ LABELS: Remember to read labels on the foods you buy. In the chemical age in which we live, the rule must be: Let the buyer beware. We hope you will come to realize that the "food is food" concept is out! Buy foods with the purest ingredients, free from refined sugars, free from hydrogenated oils, chemicals and preservatives. When you must use oil in your cooking, use only a high grade olive oil.