The Dangers of Food Dyes (Part 2)

Cancer and Other Serious Risks from Food Dyes Revealed

In CSPI's summary of studies on food dyes ⁽²⁾, you can see that some of the most commonly used food dyes may be linked to numerous forms of cancer. CSPI reported ^(3).

"The three most widely used dyes, Red 40, Yellow 5, and Yellow 6, are contaminated with known carcinogens … Another dye, Red 3, has been acknowledged for years by the Food and Drug Administration to be a carcinogen, yet is still in the food supply."

In their 58-page report, "Food Dyes: A Rainbow of Risks," CSPI revealed that nine of the food dyes currently approved for use in the United States are linked to health issues ranging from cancer and hyperactivity to allergy-like reactions -- and these results were from studies conducted by the chemical industry itself.

For instance, Red # 40, which is the most widely used dye, may accelerate the appearance of immune system tumors in mice, while also triggering hyperactivity in children.

Blue # 2, used in candies, beverages, pet foods and more, was linked to brain tumors. And Yellow 5, used in baked goods, candies, cereal and more, may not only be contaminated with several cancer-causing chemicals, but it's also linked to hyperactivity, hypersensitivity and other behavioral effects in children.

As CSPI reported ⁴

"Almost all the toxicological studies on dyes were commissioned, conducted, and analyzed by the chemical industry and academic consultants. Ideally, dyes (and other regulated chemicals) would be tested by independent researchers.

Furthermore, virtually all the studies tested individual dyes, whereas many foods and diets contain mixtures of dyes (and other ingredients) that might lead to additive or synergistic effects.

In addition to considerations of organ damage, cancer, birth defects, and allergic reactions, mixtures of dyes (and Yellow 5 tested alone) cause hyperactivity and other behavioral problems in some children.

… Because of those toxicological considerations, including carcinogenicity, hypersensitivity reactions, and behavioral effects, food dyes cannot be considered safe. The FDA should ban food dyes, which serve no purpose other than a cosmetic effect, though quirks in the law make it difficult to do so (the law should be amended to make it no more difficult to ban food colorings than other food additives).

In the meantime, companies voluntarily should replace dyes with safer, natural colorings."

Remember Why Food Colorings Are Added to Foods in the First Place …

If you need further incentive to ditch artificially colored foods from your diet, remember the reason they're added to processed foods in the first place: to make a food that would otherwise be an off-colored mess look appealing.

When foods are processed not only are valuable nutrients lost and fibers removed, but the texture, natural variation and flavors are lost also. After processing, what's actually left behind is a bland, uninteresting "pseudo-food" that most people would find entirely unappetizing.

So at this point, food manufacturers must add back in the nutrients, flavor, color and texture in order to make them desirable, and this is why they become loaded with food additives.

Most commonly, additives are included to:

Slow spoilage

Prevent fats and oils from becoming rancid or developing an off-flavor

Prevent cut fruits from turning brown

Fortify or enrich the food with synthetic vitamins and minerals (which are lost during processing)

Improve taste, texture, and appearance

In the case of kids' foods, bright colors are also added to attract kids' attention and make the foods appear "fun." But in most cases, if a food comes in an outrageous color that is not found in nature, consuming it is not a good idea.

Take one carefully designed, randomized, double-blind, placebo-controlled study published in the journal The Lancet ⁽⁵⁾. It concluded that a variety of common food dyes, and the preservative sodium benzoate -- found in many soft drinks, fruit juices and salad dressings -- do in fact cause some children to become measurably more hyperactive and distractible.

The study also found that the E-numbered food dyes do as much damage to children's brains as lead in gasoline, resulting in a significant reduction in IQ.

The results of this study were what prompted the British Food Standards Agency (FSA) to issue an immediate advisory to parents ⁽⁶⁾, warning them to limit their children's intake of additives if they notice an effect on behavior. As mentioned earlier, they also advised the food industry to voluntarily remove the six food dyes named in the study back in 2009, and replace them with natural alternatives if possible.

The United States, however, has not followed suit in issuing any similar warnings to American parents, even now two years later.

Stick to Naturally Colored Foods for Your Health

Let me make it clear that your diet should include a range of vibrantly colored foods … but these foods should be the ones that are naturally rich in color. Red bell peppers, purple eggplant, green spinach, blueberries and rainbow chard are all examples of healthy foods whose bright colors are signs of the important nutrients they contain.

These are the food colors you need in your diet … not the man-made varieties found in most processed foods. The good news is avoiding artificial food dyes is incredibly easy -- just stick to whole fresh foods and avoid the processed ones. If you need help breaking an addiction to processed foods, these seven steps will help you wean off of them in favor of healthier, unprocessed, natural alternatives.

(2) Center for Science in the Public Interest, Summary of Studies on Food Dyes (PDF)
(3) Center for Science in the Public Interest
(4) Center for Science in the Public Interest, Food Dyes: A Rainbow of Risks (PDF
(5) The Lancet November 3, 2007
(6) British Food Standards Agency, Food Additives and Hyperactivity (PDF)

Source:http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx

For additional information, go to http://www.newsmaxhealth.com/Dr-Blaylock/food-dyes-toxic-substances-processed-foods-DrRussell-Blaylock/2013/09/11/id/525051/

Or http://www.diseaseproof.com/archives/food-safety-dangers-associated-with-food-dyes.html

For information on nutrition and losing weight, go to Rays Nutrition Center
or contact me at: raybarmore@gmail.com

Ray R Barmore
Health and Wellness Coach
The Herbal Guy
San Diego California
619-876-5273
Skype: barmore4

Other Blog:
God in America

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THE DANGERS OF FOOD DYES

(Note: This is the first of two articles on the dangers of food dye. Once again, the EU is way ahead of the US. I believe the US lawmakers are more corrupt than our EU counterparts and therefore, big business can’t dictate health and safety concerns to the EU.)

Food dyes are one of the most widely used and dangerous additives. While the European Union has recently placed regulations on labeling food dyes to inform consumers of the health risks, the United States has no such requirement.

Here are some of the most common food dyes used today, according to the Food Freedom Network:

Blue #1 (Brilliant Blue)
An unpublished study suggested the possibility that Blue 1 caused kidney tumors in mice. What it's in: Baked goods, beverages, desert powders, candies, cereal, drugs, and other products.

Blue #2 (Indigo Carmine)
Causes a statistically significant incidence of tumors, particularly brain gliomas, in male rats. What it's in: Colored beverages, candies, pet food, & other food and drugs.

Citrus Red #2
It's toxic to rodents at modest levels and caused tumors of the urinary bladder and possibly other organs. What it's in: Skins of Florida oranges.

Green #3 (Fast Green)
Caused significant increases in bladder and testes tumors in male rats. What it's in: Drugs, personal care products, cosmetic products except in eye area, candies, beverages, ice cream, sorbet, ingested drugs, lipsticks, and externally applied cosmetics.

Red #3 (Erythrosine)
Recognized in 1990 by the FDA as a thyroid carcinogen in animals and is banned in cosmetics and externally applied drugs. What it's in: Sausage casings, oral medication, maraschino cherries, baked goods, and candies.

Red #40 (Allura Red)
This is the most-widely used and consumed dye. It may accelerate the appearance of immune system tumors in mice. It also causes hypersensitivity (allergy-like) reactions in some consumers and might trigger hyperactivity in children. What it's in: Beverages, bakery goods, dessert powders, candies, cereals, foods, drugs, and cosmetics.

Yellow #5 (Tartrazine)
Yellow 5 causes sometimes-severe hypersensitivity reactions and might trigger hyperactivity and other behavioral effects in children. What it's in: Pet foods, numerous bakery goods, beverages, dessert powders, candies, cereals, gelatin desserts, and many other foods, as well as pharmaceuticals and cosmetics.

Yellow #6 (Sunset Yellow)
Caused adrenal tumors in animals and occasionally causes severe hypersensitivity reactions. What it's in: Color bakery goods, cereals, beverages, dessert powders, candies, gelatin deserts, sausage, cosmetics, and drugs.

Every year, food manufacturers pour 15 million pounds of artificial food dyes into U.S. foods -- and that amount only factors in eight different varieties, according to the Center for Science in the Public Interest (CSPI).

These dyes are so common in U.S. foods -- especially kids' foods -- that parents don't think twice about giving their children rainbow-colored cereal or fluorescent blue "juice," and adults don't consider bright orange cheese puffs out of the ordinary, either.

But you might do a double take if these food packages contained warnings detailing what these artificial food colorings may really be doing to your health, and that of your children.

Well, in the European Union at least, they do. As of July 2010, most foods in the EU that contain artificial food dyes were labeled with warning labels ⁽¹⁾ stating the food "may have an adverse effect on activity and attention in children." The British government also asked that food manufacturers remove most artificial colors from foods back in 2009.

In the United States, however, consumers are still snatching up artificially colored foods with fervor, as most are completely unaware of the risks involved … and let me just say, hyperactivity in children is only the tip of the iceberg.

Stay tuned for Part 2

Source: http://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx

(1) 1 Center for Science in the Public Interest, July 2010

For information on nutrition and losing weight, go to Rays Nutrition Center
or contact me at: raybarmore@gmail.com

Ray R Barmore
Health and Wellness Coach
The Herbal Guy
San Diego California
619-876-5273
Skype: barmore4

Other Blog:
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Cereal Killers - The Movie

By Dr. Mercola

The persistent myth that dietary fat causes obesity and promotes heart disease has undoubtedly ruined the health of millions of people. It's difficult to know just how many people have succumbed to chronic poor health from following conventional low-fat, high-carb recommendations, but I'm sure the number is significant.

In the featured documentary, Cereal Killers, 41-year-old Donal O'Neill turns the American food pyramid upside-down—eliminating sugars and grains, and dramatically boosting his fat intake. In so doing, he improves his health to the point of reducing his hereditary risk factors for heart disease to nil.

Watching people's reactions to his diet brings home just how brainwashed we've all become when it comes to dietary fat. Most fear it. Yet they will consume sugar in amounts that virtually guarantee they'll suffer all the devastating health consequences they're trying to prevent by avoiding fat, and then some!

Fat versus Carbs—What Really Makes You Pack on the Pounds?

The fact is, you've been thoroughly misled when it comes to conventional dietary advice. Most dietary guidelines have been massively distorted, manipulated, and influenced by the very industries responsible for the obesity epidemic in the first place—the sugar and processed food industries.

Shunning the evidence, many doctors, nutritionists, and government health officials will still tell you to keep your saturated fat below 10 percent, while keeping the bulk of your diet, about 60 percent, as carbs.(1)This is madness, as it's the converse of a diet that will lead to optimal health.

A recent Time Magazine (2) article highlighted a report by the Environmental Working Group (EWG), which showed that many breakfast cereals contain more than 50 percent sugar by weight! Cereals marketed specifically to children are among the worst offenders. Kellogg's Honey Smacks and Mom's Best Cereals Honey-Ful Wheat topped the list with 56 percent sugar by weight.

Even diabetes organizations promote carbohydrates as a major component of a healthy diet—even though grains break down to sugar in your body, and sugar promotes insulin resistance, which is the root cause of type 2 diabetes in the first place.

As noted in the film: "If we could get all diabetics to eat a high-fat, high-protein, low-carbohydrate diet, we would cut the insulin requirement so dramatically that it's been estimated that six pharmaceutical companies would go out of business tomorrow." Contrary to popular belief, you do not get fat from eating fat. You get fat from eating too much sugar and grains.

Refined carbohydrates promote chronic inflammation in your body, elevate low-density LDL cholesterol, and ultimately lead to insulin and leptin resistance. Insulin and leptin resistance, in turn, is at the heart of obesity and most chronic disease, including diabetes, heart disease, cancer, and Alzheimer's—all the top killers in the US.

END OF BLOG POST

To learn more about this subject and to see the original article, go to http://articles.mercola.com/sites/articles/archive/2014/05/24/cereal-killers-movie.aspx

The following additional topics are discussed in the article.

• Don't Fear the Fat
  
• Saturated Fat and Cholesterol Are Both Necessary for Optimal Health
  
• There's reason to believe that low-fat diets and/or cholesterol-lowering drugs may cause or contribute to Alzheimer's disease. (3)
  
• Replacing Refined Carbs with Healthy Fat—The Answer to Most of Your Health Concerns
  
• What's the Deal with Protein?
  
• Your Health Is Within Your Control
  
  

(1) US Department of Agriculture, Dietary Guidelines for Americans 2010 (PDF) Time
(2) May 15, 2014
(3) Stephanie Seneff, APOE-4: The Clue to Why Low Fat Diet and Statins may Cause Alzheimer's

_________________________________________

For information on nutrition and losing weight, go to Rays Nutrition Center
or contact me at: raybarmore@gmail.com

Ray R Barmore
Health and Wellness Coach
The Herbal Guy
San Diego California
619-876-5273
Skype: barmore4

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Drinking Water Protects Against Fatal Heart Attack

Drinking Water Helps Reduce Heart Disease Risk

Want to lower your risk of having a heart attack? Drink more water, and less of everything else, new research reports.

Researchers at Loma Linda University in California found that people who drank at least five glasses of water each day were less likely to die from heat attack than those who drank two or fewer glasses per day.

In contrast, people who drank a lot of other fluids (soda, juice, coffee, tea) were more likely to die from heart attack than those who drank less, with high levels of non-water drinking women associated with more than a two-fold increased risk of death.

Officials at the college said the results reveal that drinking high amounts of plain water is as important as exercise, diet, or not smoking in preventing coronary heart disease. “Basically, not drinking enough water can be as harmful to your heart as smoking,” said Dr. Jacqueline Chan, principle investigator and lead author of the article.

The study followed 20,000 Seven Day Adventists for 6 years. They found that women who drank more than five 8-ounce glasses of water a day were 41% less likely to die from heart attack during the study period than those who drank two or fewer glasses. In high-water consuming men, that risk decreased by 54%.

But when they looked at consumption of other fluids, including coffee, tea, juice, milk and alcohol, the risk was reversed, with women exhibiting a more than two-fold higher risk of dying of heart attack and men a 46% increased risk.

While not glamorous, the degree of benefit from drinking plain water reportedly surpasses drinking moderate amounts of alcohol, taking aspirin, and other preventive measures, with none of the adverse side effects. The researchers think that drinking water keeps the blood thin. Other types of liquid probably do not do this as well, or have a negative effect. Drinks that contain the stimulant caffeine, such as coffee and tea, probably have a diuretic effect. Soft drinks and juices are full of fast sugars. In studies where subjects were made to drink three glasses of grape juice a day, the concentration of triglycerides in their blood rose as a result by fifty percent, and by thirty percent in the subjects who drank the same amount of orange juice. Triglycerides [or fats in ordinary language] in the blood increase the risk of a heart attack.

Drinking more water has no side effects and can only do you good.

Source: http://www.ergo-log.com/waterheart.html

Get help losing weight and keeping it off.

For information on nutrition and losing weight, go to Rays Nutrition Center
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Ray R Barmore
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San Diego California
619-876-5273
Skype: barmore4

Other Blog:
God in America

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Healthy Coffee, Tea and Hot Chocolate
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Obesity's Causes and Repercussions

Obesity's causes and repercussions continue to be topics of research.

Fries and pies aren’t the only reasons Americans are obese.

The following article originally appeared on AlterNet.

Americans have become huge. Between the 1960s and the 2000s, Americans grew, on the average, an inch taller and 24 pounds heavier. The average American man today weights 194 pounds and the average woman 165 pounds. The growing girth has led to the creation of special-sized ambulances, operating tables and coffins as well as bigger seats on planes and trains. Almost a third of American children and teens are overweight, but 84 percent of parents believe their children are at a healthy weight in one study. Why? The adults are probably overweight too.

Still there are scientific reasons why Americans are blimping up and they aren’t limited to eating too much and exercising too little. Here are a few areas under suspicion.

1. Antibiotics in food and as medicine. A recent article in the New York Times confirms suspicions that the antibiotics routinely given to livestock to make them fat do the same thing to people. Antibiotics are thought to fatten by changing gut bacteria to make absorption of nutrients more efficient. In 1974, an experiment was done on several hundred Navy recruits to see if they would gain weight on antibiotics and, after only seven weeks, they did. An experiment was also done, unethically it sounds, on “mentally deficient spastic” children in Guatemala in the 1950s, reports the Times. The children gained an extra five pounds over a year compared with children who were not given antibiotics. Denmark researchers found babies given antibiotics within six months of birth were more likely to be overweight by age seven.

Most researchers blame over-prescription of antibiotics for excessive human exposure; US children get as many as 20 antibiotic treatments while they are growing up, says Martin Blaser, a leading antibiotic researcher at New York University Langone Medical Center. But studies show there are antibiotic residues in US food too, especially in meat and milk, and the government tests for them. That means even if you avoid unnecessary antibiotics from the doctor, you could be getting them from the grocery store.

2. Other livestock fatteners. If antibiotics used to make livestock fat could make us fat, is there any reason to think other weight-producing drugs for livestock wouldn’t do the same?Ractopamine, marketed as Paylean for pigs, Optaflexx for cattle and Topmax for turkeys is widely used in the US and banned in many other countries. It is given to 60 to 80 percent of US pigs, 30 percent of ration-fed cattle and an undisclosed number of turkeys. There is no withdrawal period for ractopamine before slaughter but Big Ag says the drug is not in the meat because it exits the animal as manure. Okay, but what happens to the manure?

Also banned in European countries are the hormones US cattle growers rely upon, such as oestradiol-17, trenbolone acetate, zeranol and melengestrol. Zeranol may have more actions than just making mammals fat. It is a “powerful estrogenic chemical, as demonstrated by its ability to stimulate growth and proliferation of human breast tumor cells in vitro at potencies similar to those of the natural hormone estradiol and the known carcinogen diethylstilbestrol,” says the Breast Cancer Fund. Translation: it may be linked to US breast cancer rates, too.

No wonder Europe doesn’t want our beef.

3. Pesticides and other endocrine disrupters. Some antibiotics and artificial sweeteners are similar molecules to endocrine disrupters—the chemicals used to make fire retardants and plastics that are increasingly in our food and environment. Endocrine disrupters, like BPA (Bisphenol A), banned in some baby bottles, and Triclosan found in Colgate’s Total and many dish detergents, are linked to a host of shocking symptoms like genital deformities in wildlife and infertility, low sperm counts and possible early puberty and diabetes in humans. But they also may be linked to obesity.

As early as 2003, the journal Toxicological Sciences addressed effects that endocrine disruptors have on fetal development that likely play a role in adult obesity. “Obesity has been proposed to be yet another adverse health effect of exposure to endocrine disrupting chemicals (EDCs) during critical stages of development,” echoes an article in the International Journal of Andrology. Pregnant women with high levels of the endocrine disrupter PFOA (perfluorooctanoic acid used in the manufacture of as Teflon and Gore-Tex) in their bodies were three times as likely to have daughters who grew up to be overweight, reported the New York Times’ Nicholas Kristof.

4. Sugar substitutes. Artificial sweeteners have always been billed as a way to cut calories and lose weight. But recent research shows they may do just the opposite. When researchers at the University of Texas Health Science Center studied 474 people who drank two or more artificially sweetened soft drinks a day they found the people gained five times as much as those not drinking diet drinks. Thanks for nothing!

There are three reasons artificial sweeteners may do more harm than good. One is that some of the sweeteners—which tend to be chemicals like acesulfame potassium and aspartame—may slow metabolism, speculate researchers. Secondly, artificial sweeteners separate “food seeking behavior” from the “reward” of real nutrients and can set up sweets addictions because the reward is never received. They literally “train” people to crave sweets. Finally the presence of artificial sweeteners in a product doesn’t automatically mean natural sweeteners aren’t present too. Some food manufacturers use both. Read the label. Marion Nestle, a professor in nutrition, food studies and public health at New York University and leading food expert, told me she isn’t aware of any convincing evidence that proves artificial sweeteners help people to lose weight. One artificial sweetener, Splenda, has similarities to endocrine disrupting pesticides….

5. Industry and government marketing. Most people are aware of aggressive junk food marketing, especially to children, and everyone from Disneyland to First Lady Michelle Obama has spoken out about it. In a study in the journal Pediatrics, children who tasted identical graham crackers and gummy fruit snacks, some with and some without cartoon characters, “significantly preferred the taste of foods that had popular cartoon characters on the packaging.” Who says advertising doesn’t work?

Researchers who studied 500,000 California middle- and high-school students found those who attended schools located near fast-food outlets—surprise!—weighed more. Still, it is not just the food industry that is responsible for our growing national girth.

The USDA, even though it cautions food consumers about high-fat, obesity-linked foods, plays the other side of the street as well and is linked to a group that seeks to get people to double their cheese intake to help milk sales. Dairy Management, a USDA “marketing creation” with 162 employees, according to the New York Times, has helped Pizza Hut, Taco Bell, Burger King, Wendy’s and Domino’s cheesify their menu options!

“If every pizza included one more ounce of cheese, we would sell an additional 250 million pounds of cheese annually,” rhapsodized the Dairy Management chief executive in a trade publication. Though Dairy Management is mostly funded by farmers, it received $5.3 million from the USDA during one year, for an overseas dairy campaign, which almost equals the total $6.5 million budget of USDA’s Center for Nutrition Policy and Promotion—the group that cautions us about fatty foods like cheese. Yes, the government is talking out of both sides of its mouth when it tells the public what to put in its mouth.

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For information on nutrition and losing weight, go to Rays Nutrition Center
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Ray R Barmore
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619-876-5273
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You Might want to rethink a Gluten free diet

Going gluten-free is all the rage these days. It's the diet of choice for Hollywood starlets and health nuts alike; supermarket aisles are packed full of products touting their lack of the stretchy protein. But for a lot of people, the gluten-free lifestyle may do more harm than good.

What Is Gluten?

Gluten is a sticky, stretchable protein found in grains like wheat, barley, oats, and rye. Formed during the kneading process, gluten chains create a matrix that traps carbon dioxide bubbles produced by the fermenting yeast. This gives bread its chewiness, pizza dough its stretchiness, and acts as a thickening agent in dozens of products from salad dressing to soy sauce. Even beer contains a fair amount.

Gluten is a relatively new addition to the human diet. For a large portion of our species' evolution, humans subsisted primarily on animal protein supplemented with fruits, vegetables, nuts, and seeds. It wasn't until the start of the Neolithic era—around 9500 BC—and the transition to agriculture that we began consuming carbohydrates and gluten in the form of grains. In evolutionary terms, we might as well have started yesterday. Just as our teeth are still built for tearing through meat and plants rather than processed flour, our digestive system has not yet fully adapted to adequately handle complex carbohydrates (the same goes for bovine lactose—milk) and lacks the ability to fully break down gluten molecules into its component amino acids.

For most people, this is no big deal. Even though the body doesn't fully process the gluten or lactose, no harm comes of it and we're no worse for wear. However for the one in seven Americans that suffers from a sensitivity to gluten, consuming it can lead to severe intestinal distress.

And even that discomfort is a walk in the park compared to what happens when someone who suffers from celiac disease—full blown gluten intolerance—eats the stuff. For them, any amount of the protein will trigger a massive autoimmune response within the gut as the body's defenses attack gliadin, a glycoprotein found in gluten. Unfortunately, this response also damages the villi of the small intestine (villi are the tiny structures that absorb nutrients from digesting food) which, if left untreated, can result in symptoms ranging from diarrhea, bloating, and abdominal pain to Irritable Bowel Syndrome (IBS), intestinal ulcers, intestinal cancer, and a host of nutrient deficiencies.

Once regarded as an rare digestive malady afflicting maybe 1 in 10,000 people worldwide, celiac disease is now considered one of the most common genetic disorders in the western world by the Center for Celiac Disease Research at the University of Maryland. According to a 2003 study published in the Archives of Internal Medicine celiac disease affects an estimated 1 in 133 people in America alone. Being a hereditary disorder, celiac disease runs in the family. Your chances of being diagnosed with it jump from 1 in 133 to 1 in 39 if a cousin, aunt, or uncle has it; 1 in 22 if a member of your immediate family does. Interestingly, celiac disease is far less common for Americans of African, Hispanic, and Asian descent—just 1 in 236. What's more, this disease has shown a marked propensity to occur in combination with lactose intolerance, as well as with type 1 diabetes.

Not Just Another Atkins Diet

Where there is a disease, there is a marketing opportunity. As celiac disease has gained notoriety, an increasing number of people have begun self-diagnosing as gluten sensitive, and consequently have adopted gluten-free lifestyles. It's also been touted as a new-age cure-all for a number of maladies including migraines and fibromyalgia, though there is little scientific data to support such claims. Going gluten-free, unless recommended by a physician, is a bad call according to Carol M. Shilson, executive director of the Center for Celiac Disease Research.

"There's no scientific evidence that it's better for you if you don't have celiac disease," Shilson told the Journal Sentinel. In fact, given the difficulty our bodies have digesting gluten as it is, "it's very hard to go back to a regular diet" after any prolonged lapse in its consumption. Heck, just eliminating gluten in the first place is a challenge given its ubiquitous use as a thickening agent. Consequently, much of the weight-loss benefit brought on by giving up gluten is due to the severely restrictive diet one must follow.

As Mark DeMeo, M.D., director of gastroenterology and nutrition at the Adult Celiac Disease Program at Rush University Medical Center in Chicago told Women's Health, "there's nothing magical about a gluten-free diet that's going to help you lose weight."

In fact, doing so can have the opposite effect. As Shelley Case, R.D., author of Gluten-Free Diet: A Comprehensive Resource Guide and a medical advisory board member for the Celiac Disease Foundation, explained to Women's Health, without gluten to hold baked goods together, food manufacturers will often use fats and sugar instead.

That means, Case continued, going gluten-free can potentially increase your risk of developing a micronutrient deficiency, especially if you rely on hyper-processed and fat/sugar-packed, packaged foods rather than the nutritionally stable and vitamin-packed fresh fruits, vegetables, and gluten-free grains (like quinoa) you should be eating anyway.

While there is no reliable means of testing for a gluten sensitivity, a simple blood test can determine whether or not someone suffers from celiac disease by identifying specific anti-gluten antibodies.

"Because it is a lifelong genetic disease that can be passed on, it's important to get a proper diagnosis," Shilson said. "And you have to be eating a regular diet (with gluten) or all the diagnostic tests will be rendered invalid." And even if the results come back positive, an intestinal biopsy may be first necessary to confirm it. So before you start stocking up on quinoa, make sure to talk to your doctor. And unless your body has a genuine sensitivity, think about limiting your glutens instead of replacing them with stuff that's even worse.

Sources:

http://en.wikipedia.org/wiki/Gluten
http://www.jsonline.com/features/food/92134239.html
http://www.massgeneral.org/children/services/treatmentprograms.aspx?id=1723
http://www.womenshealthmag.com/health/gluten-free-diet
http://www.mnn.com/food/healthy-eating/stories/what-is-gluten

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For information on nutrition and losing weight, go to Rays Nutrition Center
or contact me at: raybarmore@gmail.com

Ray R Barmore
Health and Wellness Coach
The Herbal Guy
San Diego California
619-876-5273
Skype: barmore4

Other Blog:
God in America

Other Website:
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GMO's and Obesity

It’s no secret that Americans are getting fatter. And sure, the usual suspects—more processed food being packed into our diets and too-frequent fast food fixes—clearly play a part, but now there’s another theory: genetically modified (GM) crops, according to new research.

As part of a long-term project studying the health effects of GM foods—crops that have had their DNA modified to resist pesticides and drought—researchers from Norway fed food containing GM corn to one group of rats and food containing non-GM corn to another group. Over the course of 90 days, the rats on the GM-corn diet grew fatter and ate more food than the rats on the non-GM diet. The researchers also noticed that rats got fatter when they ate fish that had been raised on GM corn.

"If the same effect applies to humans, how would it impact people eating this type of corn over a number of years, or even eating meat from animals feeding on this corn?" lead researcher, Åshild Krogdahl, PhD, a professor at the Norwegian School of Veterinary Science, told the Norwegian news site ScienceNordic.

Then there’s the nutrient issue. Research from the nonprofit Organic Center has found that nutrient levels in modern crops are anywhere from 10 to 25% lower than they were 50 years ago, likely because the crops are bred for higher yields, as many GM crops are. As nutrient levels go down, we have to eat more to get the recommended levels of nutrients we need, which may explain why GM crops led to overeating rodents in the Norwegian study.

Source: http://www.prevention.com/food/healthy-eating-tips/gmo-foods-linked-weight-gain

For more information on this study: http://www.cornucopia.org/2012/07/obesity-corn-gmos/

Learn more about GMOs—and how you can avoid them—with The Biggest Food System Threat of 2012

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Bitter Foods

Bitterness in some foods and herbs is very important to our health. The bitterness sends a chemical reaction throughout our bodies and has numerous health benefits.

Many nutritionists, herbalists, and other health experts believe that far too many modern industrialized humans are deficient in bitter substances, which in part contributes to our epic rise in digestive related illnesses, inflammatory conditions, immune challenges, diabetes, and more. (1) Here are a few of the health benefits of bitter foods.

1. Helps to absorb nutrients

While bitterness is often perceived as unpleasant, the interaction between bitter constituents in foods and our bitter taste receptors stimulate the production of gastric acid in the stomach. This helps prime the stomach for the food it is about to encounter. “Bitter foods and herbs help to stimulate digestive juices and support food digestion,” says professional dietitian Nicole Dube of Halifax, N.S. “Bitter foods help stimulate our taste receptors on the tongue, which subsequently stimulates enzyme production and bile flow. The better your food is digested, the more nutrients you will absorb from your food. It doesn't matter what you eat, if you can't absorb it, it won't be of much benefit to you.” Dube often recommends eating a dandelion salad for people with digestive problems.

2. Balances taste buds and controls that sweet tooth

The more bitter greens we eat, the more bitter greens we want. “We all have different sensory levels. It depends on genetics, what you’ve trained your body to like, what your mother ate when you were in utero or what your heritage is,” says Theresa Albert, a Toronto-based registered nutritionist and founder of the website, My Friend in Food. In Ayurvedic tradition, bitter foods are thought to reduce food cravings and aid in weight loss. In TCM, bitter foods are prized for ‘removing heat’ in the body – could that speak to their very modern ‘anti-inflammatory’ benefits? (2)

3. Cleanses the body

Bitter roots and veggies contain fiber to help sweep wastes through the digestive tract. Bitter foods also contain sulfur-based compounds which support the natural detoxification pathways in the liver; helping it to do what it is meant to do – keep your body clean and clear. “We’re just starting to discover the benefits of greens,” says Albert, who explains that centuries ago, in ancient Chinese and Hindu diets, culinary traditions regularly included bitter foods.

4. Stimulates metabolism

Bitter foods and herbs like green tea have been shown to boost metabolism. Drinking green tea is one of the easiest ways to rev up your metabolism. A study reported in the American Journal of Clinical Nutrition found that green tea-extract increases the metabolism by 4% over a 24-hour period. Green tea has also been shown to inhibit fat absorption—the movement of glucose into fat cells, [support healthy] glucose levels after eating a meal, prevent insulin spikes which prevents fat storage, and reduce appetite. People that choose sweet foods over bitter foods are also at risk for metabolic syndrome. (3)

5. Fights free radicals and stimulates immune function

Recent studies have shown that bitter foods, including dark chocolate, can help fight free radicals in the body. Of course, Bitter foods are usually nutrient dense Bitter foods pack plenty of nutrition into each bite. For instance, beta-carotene for healthy skin; folate for a healthy nervous system; vitamin K for healthy blood clotting and phytochemicals for healthy inflammation response, managing cholesterol, balance hormones, detoxify the blood and metabolizes fats. Many greens are also mineral rich; gentle cooking will help make those minerals more bioavailable to the human body.

List of some bitter foods and herbs

• Aloe
• Arugula
• Barley
• Basil
• Bitter melon and gourd
• Burdock root
• Castor Oil
• Chamomile
• Cilantro
• Coffee
• Cumin
• Dandelion
• Dark chocolate
• Dill
• Eggplant
• Fenugreek seeds
• Gentian
• Goldenseal

• Horseradish
• Japanese eggplant
• Jerusalem artichoke
• Jicama
• Kale
• Leafy greens
• Lettuce
• Milk thistle
• Neem Leaves
• Nettles
• Parsley
• Radish
• Saffron
• Sesame Oil
• Sesame Seeds
• Tea
• Turmeric
• Watercress

See more at: http://www.naturessunshine.com/Blog/post/5-Reasons-Why-You-Should-Eat-Bitter-Foods-and-Herbs.aspx#sthash.IguBSugn.dpuf

(1) http://www.thehealersjournal.com/2013/07/29/bitter-herbs-and-foods-for-health/

(2) http://desireerd.com/desireeblog/2013/06/10/bitter-foods-the-key-to-better-health/

(3) http://www.everydayhealth.com/diabetes/0214/bitter-sweet-taste-preferences-may-increase-risk-metabolic-syndrome-6911.aspx

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Nine Ways Soda Destroys Your Health

Asthma
Consumer Media Network first tackles the problem of Asthma. Sodium benzoate, found in sodas, us used as a preservative in foods. Sodium preservatives add sodium to the diet and reduce the availability of potassium. Some reported reactions include recurring rash, asthma and eczema. Each day, 11 Americans die from Asthma, and the annual cost of asthma to the healthcare system is estimated to be nearly $18 Billion.

Dissolves Tooth Enamel
Sugar and acid, which is prevalent in soft drinks, is a nasty, two-punch combination that dissolves tooth enamel. Many dentist chairs have been filled with soda-drinking mouths.

Heart Disease
Many people associated weight gain and diabetes with soft drinks. But heart disease can be a devastating symptom from drinking too much soda. Most soft drinks (especially in the United States) contain high fructose corn syrup, a sweetener that's recently come under considerable scrutiny. High fructose corn syrup has been associated with an increased risk of metabolic syndrome, a condition associated with an elevated risk of both diabetes and heart disease.

Kidney Problems
Colas contain high levels of phosphoric acid, which has been linked to kidney stones and other renal problems.

Reproductive Issues
Soft drink cans are coated with a resin that contains BPA. This is the same cancer causing chemical found in plastic baby bottles, water bottles, and plastic containers that wreaks havoc on the endocrine system, potentially causing premature puberty and reproductive abnormalities.

Sugar Overload
Twenty minutes after drinking a soda, your blood sugar spikes, causing an insulin burst. Your liver responds to this by turning any sugar into fat. Forty minutes later, caffeine absorption is complete. Your pupils dilate, your blood pressure rises; as a response, your liver dumps more sugar into your bloodstream. The adenosine receptors in your brain are now blocked, preventing drowsiness. Forty-five minutes later, your body ups your dopamine production, stimulating the pleasure centers of your brain. This is physically the same way heroin works, by the way.

Osteoporosis
Soft drinks contain phosphoric acid. A high phosphate diet has been associated with bone breakdown and an increased risk of osteoporosis. When phosphorus is excreted in the urine, it takes calcium with it, depriving the bones and the rest of the body of this important mineral.

Obesity
The relationship between soft drink consumption and body weight is so strong that researchers calculate that for each additional soda consumed, the risk of obesity increases 1.6 times.

Increased Risk of Diabetes
Those who drink more soda have an 80% increased risk of developing Type 2 diabetes. Approximately 1 in 10 health care dollars is spent on diabetes.

Source: http://www.naturessunshine.com/blog/post/soda-health-infographic.aspx

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AminoSweet is Aspartame. Aspartame is Bad

As the name "AminoSweet" suggests, aspartame is a non-saccharide sweetener derived from amino acids. Specifically, it is the methyl ester of aspartic acid and the dipeptide of phenylalanine, a molecule consisting of two amino acids coupled by a single peptide bond. Phenylalanine is an essential amino acid and a precursor to tyrosine, a signaling molecule that stimulates the synthesis of the skin pigment melanin and certain neurotransmitters, such as dopamine. Introduced in Europe more than 25 years ago where it is known as E951, aspartame was approved for use in the U.S. by the Food and Drug Administration (FDA) in 1981. Not long after, researchers began to find evidence that aspartame was a possible carcinogen. Ergo, the controversy surrounding the safety of this substance arose and has persisted to this day.

The Bitter-Sweet Story

In July 2005, the European Ramazzini Foundation of Oncology and Environmental Sciences (ERF) published a carcinogenicity study in which the researchers concluded that aspartame causes cancer, namely lymphomas and leukemias in male and female rats. (1) In April 2007, the FDA released a statement announcing that the agency did not find sufficient evidence to support the ERF's conclusion. Further, the FDA maintained its position that the use of aspartame is safe. (2)

The National Cancer Institute (NCI) notes that a 1996 report showing an increase in the incidence of brain tumors between 1975 and 1992 correlated these statistics with the introduction of aspartame in the U.S. Later, the results of a 2005 laboratory study in which rats were fed high doses of diet soda sweetened with aspartame once again suggested a link to an increase in lymphomas and leukemias. However, NCI also points out problems with study design and inconsistencies in extrapolating statistical results. For instance, the rats in the 2005 study were exposed to impossible amounts of the sweet stuff, in some cases the equivalent of drinking more than 2,000 cans of soda a day. And, according to NCI, although the 1996 report was correct that the rate of brain cancers did increase during the period in question, the rise actually started eight years before aspartame became FDA-approved and occurred most frequently in people in their 70s, who typically have a lower exposure level to this agent. (3)

Sweeten, Stir, Repeat

What does all of this scientific hullabaloo really mean for you? First, it means that no one really knows if aspartame - or other artificial sweeteners, for that matter - causes cancer or not. However, there is one position that can't escape common sense: If the question of toxicity exists, why use the stuff at all?

We do know for certain that some people have a sensitivity to aspartame (including this writer). Even the FDA concedes that excess levels of free aspartic acid in the body can trigger migraines, asthma attacks, anxiety, depression and other reactions. In addition, because this amino acid impairs glucose uptake in the brain, it may cause fatigue and memory loss. According to Joseph M. Mercola, DO, the manufacturer of aspartame was warned by scientists at Washington University's School of Medicine in 1971 that aspartic acid produces holes in the brains of mice. In response, the manufacturer, G.D. Searle, started looking for a pharmaceutical drug to counter memory loss due to amino acid damage, albeit more than a decade later. (4)

Aspartame is also known to be dangerous to people with phenylketonuria (PKU), a rare congenital disorder in which the body cannot metabolize phenylalanine, the co-amino acid that makes up the composition of aspartame. According to the American Cancer Society, the buildup of phenylalanine in the bloodstream blocks other important chemicals from entering the brain. In children, this can lead to impaired brain development. This may also explain the persistent association with aspartame and memory loss, seizures, Alzheimer's and Parkinson's disease in adults. (5)

Stick to the Bottom Line, Sweetie

Sugar, obtained from natural sources like sugar beets and cane, is the real deal. Sugar in its most natural state is turbinado, commonly recognized as Sugar in the Raw®. Honey is another all-natural sweetener, although it shouldn't be given to children under the age of 1 year because Botulinum spores may be present, which increases the risk of infant botulism. If diabetes is a concern, Mother Nature produces a plant called stevia, the leaf of which yields a natural sugar-like substance that is 150 to 300 times sweeter than cane sugar, but has no affect insulin levels. As an added bonus, stevia has zero calories.

Similar Articles

The following articles contain content that is similar to this article, Aspartame and its Hidden Danger:
• The Spin on Aspartame
• Aspartame Side Effects
• Aspartame Poisoning

References:

(1) Committee On Carcinogenicity Of Chemicals In Food, Consumer Products And The Environment: Statement On A Carcinogenicity Study Of Aspartame By The European Ramazzini Foundation; Dec. 2006 http://www.advisorybodies.doh.gov.uk/pdfs/aspart.pdf

(2) FDA Statement on European Aspartame Study: CFSAN/Office of Food Additive Safety April 2007 http://www.fda.gov/Food/FoodIngredientsPackaging/FoodAdditives/ucm208580.htm

(3) National Cancer Institute: Artificial Sweeteners and Cancer http://www.cancer.gov/cancertopics/factsheet/Risk/artificial-sweeteners

(4) Mercola.com: Aspartame Dangers and Side Effects http://aspartame.mercola.com/

(5) American Cancer Society: Aspartame http://www.cancer.org/Cancer/CancerCauses/OtherCarcinogens/AtHome/aspartame

Read more: http://www.healthy-holistic-living.com/aspartame-and-its-hidden-danger.html#ixzz2evVYebwJ

For addtional information on Aspartame, see a previous blog post, http://4healthlyliving.blogspot.com/2012/12/aspartame-is-dangerous-aspartame-is.html

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Monsanto Doesn’t Own Vermont

Vermont has become the first state to pass a bill requiring all food items with Genetically Modified Organisms (GMO’s) to be labeled as having been produced with "genetic engineering." The bill would also make it illegal for foods with GMOs to be labeled "all natural" or "natural."

The labels will say "produced with genetic engineering" for packaged raw foods, or "partially produced with genetic engineering" or "may be produced with genetic engineering" for processed food that contains products of genetic engineering. Meat and dairy would be exempt.

While Maine and Connecticut have already passed GMO labeling bills, those bills contain clauses that keep them from going into effect until surrounding states pass similar rules. Vermont's bill would go into effect on July 1, 2016.

For the past few years, consumer advocates have been ratcheting up the pressure on states and the federal government to require labeling, arguing that information about GMOs is essential if we're to make informed decisions about what food to buy.

Meanwhile, the food industry has resisted the idea of labeling, arguing that GMOs are safe and that labeling costs would be passed onto consumers. Foods containing GMO ingredients are common in the U.S. Some 90 percent of America's corn and soybeans are genetically modified, and egg, milk and meat producers feed their animals with those crops. But they are not required to be labeled because the FDA says they do not raise safety issues.

For additional information about GMO’s, refer to the following blog posts.

GMO Dangers

GMO and Your Family

GMO Dangers 2

Bill H112, Section 1 Findings, Subsection 3

Genetically engineered foods pose potential risks to health, safety, agriculture, and the environment, as evidenced by the following:

(A) Independent studies in laboratory animals indicate that the ingestion of genetically engineered foods may lead to health problems such as gastrointestinal damage, liver and kidney damage, reproductive problems, immune system interference, and allergic responses.

(B) The genetic engineering of plants and animals may cause unintended consequences. The use of genetic engineering to manipulate genes by inserting them into organisms is an imprecise process. Mixing plant, animal, bacteria, and viral genes through genetic engineering in combinations that cannot occur in nature may produce results that lead to adverse health or environmental consequences.

(C) The use of genetically engineered crops is increasing in commodity agricultural production practices. Genetically engineered crops promote large-scale monoculture production, which contributes to genetic homogeneity, loss of biodiversity, and increased vulnerability of crops to pests, diseases, and variable climate conditions.

(D) Genetically engineered crops that include pesticides may adversely affect populations of bees, butterflies, and other nontarget insects.

(E) Cross-pollination of or cross-contamination by genetically engineered crops may contaminate organic crops and prevent organic farmers and organic food producers from qualifying for organic certification under federal law.

(F) Cross-pollination from genetically engineered crops may have an adverse effect on native flora and fauna. The transfer of unnatural deoxyribonucleic acid to wild relatives can lead to displacement of those native plants, and in turn, displacement of the native fauna dependent on those wild varieties.

For the entire bill, see H-112

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ARTERIES

(Source for this information: http://www.undergroundhealth.com/top-6-artery-cleansing-foods/)

Your arteries are the rivers within your body that continually transport essential nutrients and oxygen from your heart to the rest of your body.

A big part of staying healthy and also keeping your arteries clean and clear is related to your diet and what you eat. There’s no joke in the popular saying that says: “You are what you eat.” It just makes good sense that what you put in your body will determine your overall health including your cardiovascular system health. Adjusting your diet to include artery-friendly foods can improve your heart and overall health.

Top 6 Artery Cleansing Foods

Organic Asparagus

Asparagus is one of the best, natural artery-clearing foods around, says Shane Ellison, an organic chemist and author of Over-The-Counter Natural Cures. “Asparagus works within the 100,000 miles of veins and arteries to release pressure, thereby allowing the body to accommodate for inflammation that has accumulated over the years.” It also helps ward off deadly blood clots.

Organic Pomegranate

Pomegranate contains phytochemicals that act as antioxidants to protect the lining of the arteries from damage, explains Dr. Gregg Schneider, a nutritionally oriented dentist and expert on alternative medicine. A 2005 study published in the Proceedings of the National Academy of Sciences found that antioxidant-rich pomegranate juice stimulated the body’s production of nitric oxide, which helps keep blood flowing and arteries open.

Turmeric

“The spice turmeric is a powerful anti-inflammatory,” Dr. Schneider says. “It contains curcumin which lowers inflammation—a major cause of arteriosclerosis (hardening of the arteries.” A 2009 study found that curcumin helps reduce the fatty deposits in arteries by as much as 26 percent.

Spirulina

A daily 4,500mg dose of this blue-green algae (usually found in supplement or powder form) can help relax artery walls and normalize blood pressure. It may also help your liver balance your blood fat levels—decreasing your LDL cholesterol by 10 percent and raising HDL cholesterol by 15 percent, according a recent study.

Organic Cranberries

Research shows that potassium-rich cranberries can help reduce LDL cholesterol levels and help raise the good HDL levels in your body, and regular consumption of the holiday favorite may help reduce your overall risk of heart disease by as much as 40 percent.

Organic Watermelon

Talk about a perfect snack—watermelon is not only a diet-friendly food, but it can help protect your heart too! A Florida State University study found that people given a 4,000mg supplement of L-citrulline (an amino acid found in watermelon) lowered their blood pressure in just six weeks. Researchers say the amino acid helps your body produce nitric oxide, which widens blood vessels.

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GROUNDING

Do you notice you feel better when you walk barefoot on the Earth? Recent research has explained why this happens.

Your immune system functions optimally when your body has an adequate supply of electrons, which are easily and naturally obtained by barefoot contact with the Earth.

Research indicates that electrons from the Earth have antioxidant effects that can protect your body from inflammation and its many well-documented health consequences. Living in direct contact with the earth grounds your body, inducing favorable physiological and electrophysiological changes that promote optimum health.

Being in direct contact with the earth is called grounding or earthing.

It is simply the act of placing your bare feet on the earth, or walking barefoot. When you do, free electrons are transferred from the earth into your body, and this grounding effect may be a potent antioxidants. Rubber soles disconnect you from the earth, leather soles do not. So you can still find shoes that allow you to remain grounded without going barefoot.

Grounding has numerous benefits, aside from creating a general feeling of well-being. For example, walking barefoot can help ameliorate the constant assault of electromagnetic fields and other types of radiation from cell phones, computers and Wi-Fi.

Some of the problems that occur when you aren’t grounded are: heart disease, digestive problems, sleep problems, depression, weight problems, autoimmune diseases, anxiety, restlessness, lack of motivation or focus, irritability or anger, drug or alcohol abuse, tobacco use, social withdrawal, fatigue, change in sex drive and feeling stressed out all of the time.

According to the American Institute of Stress, over 75% of all visits to primary care physicians are now for stress related health conditions. The description of stress is; a state of continuous anxiety and nervousness in which muscles become and remain tensed. Stress is now confirmed to be a primary contributor to cardiovascular disease, cancer, gastrointestinal, skin, neurological and emotional disorders, and a host of disorders linked to immune system, disturbances ranging from the common cold and herpes, to arthritis and AIDS.

In the late 1960s, when humans were first widely diagnosed as being stressed, synthetic soled shoes, carpets and the like had just become popular and the use of electricity and household electrical devices tripled from the previous generation.

In the book called "Earthing" by Martin Zucker, you experience the flow of the earth’s electric energy connecting to your physical body, which promotes healing and creates a deep sense of well-being within us.

According to Zucker, research has shown significant improvements in inflammation-related disorders, chronic pain, sleep disorders, low energy, high stress, muscle tension, headache relief, hormonal and menstrual symptoms, protection from EMF’s and many more health-related issues all by direct daily contact with the earth.

Sources:

Care2.com

Mercola.com

Help Guide.org

Mayo Clinic.org

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SUGAR - The Sweet Killer

We know that too much sugar in a diet can lead to type 2 diabetes and obesity, but now sugar is also being blamed for an increase in our risk of CVD, Cardiovascular (heart) Disease.

A study published today in JAMA Internal Medicine demonstrates a link between sugar added in meal preparation or processed foods and the risk of death from a heart problem. Even one 140-calorie soda (or any other sugar-sweetened beverage) a day resulted in an increased risk of death.

High sugar consumption may double the chance of dying from heart disease.

The major sources of added sugars are regular soft drinks, sugars, candy, cakes, cookies, pies and fruit drinks, dairy desserts and milk products (ice cream, sweetened yogurt and sweetened milk); and other grains (cinnamon toast and honey-nut waffles). Sugar from fresh fruits and vegetables isn’t considered added sugar.

To figure out if a packaged food contains added sugars, and how much, you have to be a bit of a detective. On the Nutrition Facts panel, the line for sugars contains both the natural and added types as total grams of sugar. There are four calories in each gram, so if a product has 15 grams of sugar per serving, that’s 60 calories just from the sugar alone, not counting the other ingredients.

To tell if a processed food contains added sugars, you need to look at the list of ingredients. Sugar has many other names. Besides those ending in “ose,” such as maltose or sucrose, other names for sugar include high fructose corn syrup, molasses, cane sugar, corn sweetener, raw sugar, syrup, honey or fruit juice concentrates.

Limit your consumption of foods with high amounts of added sugars, such as sugar-sweetened beverages. Just one 12-ounce can of regular soda contains eight teaspoons of sugar, or 130 calories and zero nutrition.

The American Heart Association recommends that women consume no more than 100 calories per day from added sugar. For men, it's 150 calories. This falls below even the WHO guidelines, for most people.

Most of this article came from the American Heart Association at the following website


Ray R Barmore
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Pregnancy at a Later Age

October 22, 2013 San Diego Union Tribune

By Perri Lynne Wittgrove, M.D.

Pregnancy at a later age: What women should know

This column is written by experts in the medical field and provides advice on men's and women's health issues.

There are many women today who have chosen to delay pregnancy until after age 35. While pregnancy is possible, it is important for women to consider certain risks involved with having a baby at a later age. Understanding these issues and knowing what steps to take is important in order to have a healthy pregnancy.

In general, once a woman turns 35, the frequency of certain problems increase:

Fertility issues: A woman's quantity and quality of eggs can decrease over time, making it more difficult for women to get pregnant as they get older.

High blood pressure or gestational diabetes: These health conditions may occur specifically during pregnancy and are more common as women get older.

Chromosome abnormalities: These issues are more likely to occur in babies born to older women. Down syndrome is one example of a chromosome abnormality.

Miscarriage: The risk of miscarriage also increases. This is thought to be due to the increased risk of chromosome abnormalities. Many pregnancies with chromosome abnormalities end in miscarriage.

Cesarean section (Csection): The frequency of pregnancy complications is higher for older mothers, which may increase risk of cesarean delivery. Additionally, as a woman's number of pregnancies increases, the frequency of placenta previa blockage of the birth canal by the placenta increases, which may also raise the risk of cesarean delivery.

Staying healthy before and during pregnancy is an important step that women of any age can take for themselves and their baby. For women who are planning to get pregnant, here are a few tips: Preconception and prenatal doctor visits: Even before becoming pregnant, women are encouraged to get a health assessment from their doctor, who can make recommendations to help increase the chances of a successful and healthy pregnancy. Regular prenatal visits can help in monitoring the health of both mother and baby.

Maintaining a healthy diet: Eating foods rich in nutrients, such as folic acid, iron, calcium and protein is important before and during pregnancy. Prenatal vitamins taken daily, beginning a few months prior to conception or earlier, is a great way to start.

Body weight: Achieving normal body weight before conception and maintaining normal weight gain during pregnancy go a long way to preventing pregnancy complications, such as diabetes, high blood pressure and cesarean delivery.

Physical activity: Exercise can help pregnant women maintain a good energy level, boost comfort level and maintain overall health. Any exercise program should be discussed with a doctor prior to starting.

Avoid smoking and alcohol: These activities increase the risk of health problems to a developing fetus.

In addition, prenatal testing is an option for women who want to assess their pregnancy. Diagnostic tests, such as maternal blood tests, chorionic villus and amniocentesis, help detect chromosome abnormalities in a developing fetus. There can be risks associated with these tests, so women should talk to their doctor in order to weigh the benefits and risks.

For women contemplating pregnancy, this is an exciting time, regardless of age. By taking the proper steps to prepare, women will increase the opportunity of having a successful and healthy pregnancy.

Dr. Perri Lynne Wittgrove is a
board-certified OB/GYN affiliated
with Sharp Grossmont Hospital

The End

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For additional information - http://www.cnn.com/2010/HEALTH/04/22/pregnancy.over.40/

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Get help losing weight and keeping it off. I’m offering you the hassle-free, low-hunger path to weight-loss success. Created by doctors and scientifically based, this program is all about personalization – giving your body the nutritional support you need. If you are trying to lose weight, rather it’s to lose 10 pounds or that baby weight, I offer weight loss help.

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Ten Foods Sold In The US, But Are Banned Elsewhere

This Article First Appeared At Care2.com:

Americans are slowly realizing that food sold in the US doesn’t just taste different than foods sold in other countries, it’s created differently. Sadly, many U.S. foods are BANNED in Europe — and for good reason. Take a look at the plummeting health of Americans; what role might toxic foods play in our skyrocketing disease rates?

Below are 10 American foods that are banned elsewhere.

#1:  Farm-Raised Salmon

Farm-raised fish is usually fed an unnatural diet of genetically engineered (GE) grains, antibiotics and chemicals unsafe for humans. To mask the resulting grayish flesh, they’re given toxic and potentially eyesight-damaging synthetic astaxanthin.

To determine wild from farm-raised salmon (sold in most restaurants), wild sockeye gets its red color from natural astaxanthin and carotenoids. The white “fat strips” are thin, meaning it’s lean. Pale pink fish and wide fat marks are a sign of farmed salmon.

Avoid “Atlantic Salmon.” Look for “Alaskan” or “sockeye,” which is illegal to farm and has very high astaxanthin concentrations.

Where it’s banned: Australia and New Zealand

#2:  Genetically Engineered Papaya

Most Hawaiian papaya is genetically engineered to be ringspot virus-resistant. But research shows animals fed GE foods like corn and soy suffer intestinal damage, multiple-organ damage, massive tumors, birth defects, premature death and/or nearly complete sterility by the third generation. Dangers to humans are unknown.

Where it’s banned: The European Union

#3:  Ractopamine-Tainted Meat

About 45 percent of US pigs, 30 percent of cattle and an unknown percentage of turkeys are plumped with the asthma drug ractopamine before slaughter. Up to 20 percent of ractopamine is still there when you buy it.

Since 1998, more than 1,700 US pork lovers have been “poisoned” this way. For this very health threat, ractopamine-laced meats are banned in 160 different countries! Russia issued a ban on US meat imports, effective February 11, 2013, until it’s certified ractopamine-free. In animals, it’s linked to reducedreproductive function, increased mastitis and increased death. It damages the human cardiovascular system and may cause hyperactivity, chromosomal abnormalities and behavioral changes. Currently, US meats aren’t even tested for it.

Where it’s banned: 160 countries across Europe, Russia, mainland China and Republic of China (Taiwan).

#4:  Flame Retardant Drinks

Mountain Dew and other drinks in the US contain the synthetic chemical brominated vegetable oil (BVO), originally patented as a flame retardant.

BVO bioaccumulates in human tissue and breast milk; animal studies report reproductive and behavioral problems. Bromine alters the central nervous and endocrine systems and promotes iodine deficiency, causing skin rashes, acne, loss of appetite, fatigue and cardiac arrhythmias. The featured article explains:

“The FDA has flip-flopped on BVO’s safety, originally classifying it as ‘generally recognized as safe,’ but reversing that call, now defining it as an ‘interim food additive,’ a category reserved for possibly questionable substances used in food.”

Where it’s banned: Europe and Japan

#5:  Processed Foods and Artificial Food Dyes

More than 3,000 preservatives, flavorings and colors are added to US foods, many of which are banned in other countries. The featured article noted:

“Boxed Mac & Cheese, cheddar flavored crackers, Jell-O and many kids’ cereals contain red 40, yellow 5, yellow 6 and/or blue 2 … (which) can cause behavioral problems as well as cancer, birth defects and other health problems in laboratory animals. Red 40 and yellow 6 are also suspected of causing an allergy-like hypersensitivity reaction in children. The Center for Science in the Public Interest reports that some dyes are also “contaminated with known carcinogens.”

In countries where these food dyes are banned, companies like Kraft employ natural colorants like paprika extract and beetroot.

Where it’s banned: Norway and Austria. Britain advised companies against using food dyes by the end of 2009. The European Union requires a warning notice on most foods containing dyes.

#6:  Arsenic-Laced Chicken

Arsenic-based drugs are approved in US-produced animal feed because they cause animals to grow quicker and meats products to look pinker and “fresher.” The FDA says arsenic-based drugs are safe safe because they contain organic arsenic … But organic arsenic can turn into inorganic arsenic, run through contaminated manure and leach into drinking water.

The European Union has never approved using arsenic in animal feed; US environmental groups have sued the FDA to remove them.

Where it’s banned: The European Union

#7:  Bread with Potassium Bromate

Bread, hamburger and hotdog buns are “enriched” with potassium bromate, or bromide, linked to kidney and nervous system damage, thyroid problems, gastrointestinal discomfort and cancer.

While commercial baking companies claim it renders dough more tolerable to bread hooks, Pepperidge Farm and others use only unbromated flour without experiencing “structural problems.”

Where it’s banned: Canada, China and the EU

#8:  Olestra/Olean

Olestra, or Olean, created by Procter & Gamble, is a calorie- and cholesterol-free fat substitute in fat-free snacks like chips and french fries. Three years ago, Time Magazine named it one of the worst 50 inventions ever. MSN noted:

“Not only did a 2011 study from Purdue University conclude rats fed potato chips made with Olean gained weight … several reports of adverse intestinal reactions to the fake fat include diarrhea, cramps and leaky bowels. And because it interferes  with the absorption of fat soluble vitamins such as A, D, E and K, the FDA requires these vitamins be added to any product made with Olean or olestra.”

Where it’s banned: The UK and Canada

#9:  Preservatives BHA and BHT

BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are common preservatives in foods like cereal, nut mixes, chewing gum, butter spread, meat and beer. The National Toxicology Program’s 2011 Report on Carcinogens says BHA may trigger allergic reactions and hyperactivity and “is reasonably anticipated to be a human carcinogen.”

Where it’s banned: Both are banned in parts of the European Union and Japan; the UK doesn’t allow BHA in infant foods.

#10:  Milk and Dairy Products Made with rBGH

Recombinant bovine growth hormone (rBGH), a synthetic version of natural bovine hormone is injected into cows to increase milk production. Monsanto developed it from genetically engineered E. coli bacteria, marketed as “Posilac.”

But it’s banned in at least 30 other nations. Why? It converts normal tissue cells into cancerous ones, increasing colorectal, prostate and breast cancer risks. Among other diseases, injected cows suffer exorbitant rates of mastitis, contaminating milk with pus and antibiotics.

In 1997, two Fox-affiliate investigative journalists, Jane Akre and Steve Wilson attempted to expose thedangers of rBGH, but lawyers for Monsanto – a major advertiser with the Florida network – sent letters promising “dire consequences” if the story aired.

In 1999, the United Nations Safety Agency ruled unanimously not to endorse rBGH milk, resulting in an international ban on US milk.

The Cancer Prevention Coalition, trying for years to affect a dairy industry ban of rBGH, resubmitting apetition to FDA Commissioner Margaret Hamburg in January 2010, but the FDA sticks to its false position that rBGH-treated milk is no different than milk from untreated cows.

Action: Look for products labeled “rBGH-free” or “No rBGH.”

Where it’s banned: Australia, New Zealand, Israel, EU and Canada

Take Control of Your Health with REAL Food

If you value your health, avoid foods containing harmful ingredients and ditch processed foods entirely – even if they are permitted in the US.  Opt for fresh whole foods, organic, grass-fed/pasture-raised beef and poultry, dairy products and eggs.

Original Article (via care 2)

 

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