More Diet Soda, Gain More Weight?
Splenda - Do you really want to drink that?
Who's Joined in the Splenda Fight!
Sugar! Suicide With A Spoon
Ice Cream Fix
Getting Your Fast Food Fix
Fast Food Facts (From the office of
the Minnesota Attorney General)
Soda is not your Friend
CONFESSIONS OF A SOFT DRINK
Pasteurization a Health Risk or a Safety Benefit?
Food as Healer, Food as Slayer
Side effects of Caffeine
CERTS - Cleaning Your Breath?
MORE SODA, GAIN MORE WEIGHT?
Risk Soars 41% With Each Daily Can of Diet Soft Drink
By Daniel DeNoon, WebMD Medical News
Reviewed By Charlotte Grayson, MD
Monday, June 13, 2005 June 13, 2005 --
People who drink diet soft drinks don't lose weight. In fact, they
gain weight, a new study shows. The findings come from eight years
of data collected by Sharon P. Fowler, MPH, and colleagues at the
University of Texas Health Science Center, San Antonio. Fowler reported
the data at the annual meeting of the American Diabetes Association
in San Diego. "What didn't surprise us was that total soft drink use
was linked to overweight and obesity," Fowler tells WebMD. "What
was surprising was when we looked at people only drinking diet soft
drinks, their risk of obesity was even higher."
fact, when the researchers took a closer look at their data, they
found that nearly all the obesity risk from soft drinks came from
diet sodas. "There was a 41% increase in risk of being overweight
for every can or bottle of diet soft drink a person consumes each
day," Fowler says.
Diet Drinks, More Weight Gain
team looked at seven to eight years of data on 1,550 Mexican-American
and non-Hispanic white Americans aged 25 to 64. Of the 622 study participants
who were of normal weight at the beginning of the study, about a third
became overweight or obese.
regular soft-drink drinkers, the risk of becoming overweight or obese
· 26% for up to 1/2 can each day
· 30.4% for 1/2 to one can each day
· 32.8% for 1 to 2 cans each day
· 47.2% for more than 2 cans each day.
diet soft-drink drinkers, the risk of becoming overweight or obese
· 36.5% for up to 1/2 can each day
· 37.5% for 1/2 to one can each day
· 54.5% for 1 to 2 cans each day
· 57.1% for more than 2 cans each day.
each can of diet soft drink consumed each day, a person's risk of
obesity went up 41%.
Soda - No Smoking Gun
is quick to note that a study of this kind does not prove that diet
soda causes obesity. More likely, she says, it shows that something
linked to diet soda drinking is also linked to obesity. "One possible
part of the explanation is that people who see they are beginning
to gain weight may be more likely to switch from regular to diet soda,"
Fowler suggests. "But despite their switching, their weight may continue
to grow for other reasons. So diet soft-drink use is a marker for
overweight and obesity." Why? Nutrition expert Leslie Bonci, MPH,
RD, puts it in a nutshell. "You have to look at what's on your plate,
not just what's in your glass," Bonci tells WebMD. People often
mistake diet drinks for diets, says Bonci, director of sports
nutrition at the University of Pittsburgh Medical Center and nutrition
consultant to college and professional sports teams and to the Pittsburgh
Ballet. "A lot of people say, 'I am drinking a diet soft drink
because that is better for me. But soft drinks by themselves are
not the root of America's obesity problem," she says. "You can't go
into a fast-food restaurant and say, 'Oh, it's OK because I had diet
soda.' If you don't do anything else but switch to a diet soft
drink, you are not going to lose weight."
Mad Hatter Theory "Take some more tea," the March Hare said to Alice,
very earnestly. "I've had nothing yet," Alice replied in an offended
tone, "so I can't take more." "You mean you can't take less," said
the Hatter: "It's very easy to take more than nothing."
Carroll - Alice's Adventures in Wonderland
is actually a way that diet drinks could contribute to weight gain,
Fowler suggests. She remembers being struck by the scene in Alice's
Adventures in Wonderland in which Alice is offended because she is
offered tea but is given none -- even though she hadn't asked for
tea in the first place. So she helps herself to tea and bread and
butter. That may be just what happens when we offer our bodies
the sweet taste of diet drinks, but give them no calories.
points to a recent study in which feeding artificial sweeteners
to rat pups made them crave more calories than animals fed real sugar.
"If you offer your body something that tastes like a lot of calories,
but it isn't there, your body is alerted to the possibility that there
is something there and it will search for the calories promised but
says. Perhaps, Bonci says, our bodies are smarter than we think. "People
think they can just fool the body. But maybe the body isn't fooled,"
she says. "If you are not giving your body those calories you promised
it, maybe your body will retaliate by wanting more calories. Some
soft drink studies do suggest that diet drinks stimulate appetite."
Fowler, S.P. 65th Annual Scientific Sessions, American Diabetes Association,
San Diego, June 10-14, 2005; Abstract 1058-P. Sharon P. Fowler, MPH,
University of Texas Health Science Center School of Medicine, San
Antonio. Leslie Bonci, MPH, RD, director, sports nutrition, University
of Pittsburgh Medical Center. WebMD News: "Artificial Sweeteners May
Damage Diet Efforts.""Artificial Sweeteners May Damage Diet Efforts."
Davidson, T.L. International Journal of Obesity, July 2004; vol 28:
DO YOU REALLY WANT TO USE THAT?
information was on Fox News...and in the Sunday July 24 Edition of
USA WEEKEND which comes in the Sunday Paper! DIET SODAS ARE SWEETENED
WITH EITHER ASPARATAME (NUTRASWEET) OR SPLENDA. BOTH DANGEROUS! I
have something safe to offer that is actually beneficial:
!FORTUNE DELIGHT with SUNNY DEW!
Splenda is natural sugar without calories.
FICTION: Splenda is safe to eat, even for children.
FICTION: Splenda has been thoroughly tested.
FICTION: Products made with Splenda do not need warning labels.
FICTION: Once eaten, Splenda simply passes through the body.
FICTION: The chlorine found in Splenda is similar to that found
in other foods we eat. FICTION: Consumers have every reason
to believe what they see and hear in Splenda's advertisements.
FICTION: Splenda is natural sugar without calories.
FACT: Johnson & Johnson claims that "Splenda is made from sugar,
so it tastes like sugar". Johnson & Johnson wants consumers to think
that it is natural sugar without calories. The truth is that Splenda
is not natural and does not taste like sugar. The sweetness of
Splenda derives from a chlorocarbon chemical that contains three atoms
of chlorine in every one of its molecules. The manufacturer of this
chlorinated compound named it sucralose. The improper use of "ose"
in the name creates the illusion that sucralose is natural like sucrose
which is the precise name for table sugar.
& Johnson wants consumers to believe that the taste of Splenda is
due solely to natural sugar, that is, due to sucrose. However,
the manufacturer has patented several chemical processes for making
the chlorinated chemical compound it calls sucralose.
patent literature illustrates that sucralose can be chemically manufactured
from starting materials that do not require natural sugar. In
one patent, for example, the manufacturer constructs sucralose from
raffinose by substituting atoms of chlorine for hydroxyl groups in
is a molecule found naturally in beans, and onions and other plants,
but unlike natural sucrose, it has very little taste. In another
patented process three atoms of chlorine are substituted for three
hydroxyl groups in sucrose. The end product of both of these manufacturing
processes is an entirely new chlorocarbon chemical called sucralose.
Each molecule of sucralose contains three atoms of chlorine which
makes it 600 times sweeter than a natural molecule of sugar which
contains no chlorine.
has it's own artificial taste which is due to this chlorinated compound.
Fiction: Splenda is safe to eat, even for children.
Fact: There are no conclusive tests that support this statement.
Again, there have been no long-term human studies conducted to determine
the potential health effects of Splenda on humans, including children.
Until long-term human studies are conducted, no one will know for
sure whether Splenda is really safe or unsafe for humans to eat.
Splenda has been thoroughly tested.
Fact: There has not been a single long-term human study
to determine the potential health effects of Splenda on people. The
FDA relied on a few short-term tests when it reviewed the safety
of Splenda for human consumption. Worse, these human tests
were all conducted by the manufacturer of Splenda, hardly an unbiased
source. The vast majority of tests reviewed by the FDA to determine
whether Splenda was safe for human consumption were conducted on animals,
including rats and rabbits.
Products made with Splenda do not need warning labels.
Fact: Splenda is found in nearly 3,500 food products and
amazingly, not all of these products list Splenda as an ingredient,
and none of them say the product contains chlorine. Furthermore,
none of the regulatory agencies or scientific review bodies that have
confirmed the safety of sucralose require any warning information
to be placed on the labels of products sweetened with sucralose. Consumers
have a right to know exactly what is contained in the food products
they buy for themselves and, particularly, for their children. Consumers
should be provided with information that allows them to make educated
choices about the food products they include in their diets. This
is especially true for products that contain Splenda, a chemical substance
made with chlorine that has not been the subject of any long-term
human studies to determine its health effects on the human body.
Once eaten, Splenda simply passes through the body. Fact: This
is what the manufacturer of Splenda claims, and consumers who realize
they are actually eating chlorine may hope it is true, but the FDA
determined that as much as 27% of sucralose can be absorbed by the
body. This is particularly alarming for a chemical substance containing
chlorine. Clearly the makers of Splenda are not being entirely forthcoming
about their product's influence in the body.
The chlorine found in Splenda is similar to that found in other foods
we eat. Fact: The manufacturer of Splenda claims that chlorine
is naturally present in such foods as lettuce, mushrooms and table
salt, but they never directly state that eating Splenda is the same
as eating these foods. Remember, Splenda is not a natural substance,
it is an artificial chemical sweetener manufactured by adding three
chlorine atoms to a sugar molecule. And again, because there
have been no long-term human studies on Splenda to determine the potential
health effects on people, no one can say with certainty that the substance
is safe to eat.
Fiction: Consumers have every reason to believe what they see
and hear in Splenda's advertisements. Fact: In an effort
to convince consumers that "Splenda is made from sugar, so it tastes
like sugar" and to encourage them to "Think sugar, say Splenda", the
giant drug manufacturer Johnson & Johnson is running a multi-million
dollar advertising campaign encouraging the misperception that their
artificial sweetener is equivalent to all-natural sugar. Splenda
is not sugar and is not natural.
advertisements that read "The Dance of the Splenda Plum Fairy," "Splenda
and Spice and Everything Nice," and "Roses are Red, Violets are Blue,
Splenda is Sweet and So Are You" have been characterized by one marketing
ethics reporter as nothing but "sleight-of-hand marketing."
all the slick Madison Avenue advertising, the fact remains that Splenda
is actually a chemical compound that contains chlorine. The more chlorine
atoms, the sweeter the taste.
deserve to know the truth about the food products they are purchasing
for themselves and their families.
you feel the Splenda advertising slogan "Made from Sugar, so it tastes
like Sugar" is misleading? Click here to get involved. Splenda Resources
Read FAQ's about Splenda, and quotes from medical experts. Find out
why Whole Foods Markets won't carry Splenda or products containing
Splenda. Or be linked straight to the source - read the Food and Drug
Administration's Final Rule on Sucralose, correctly identifying it
as a chlorine compound. Click here to read more. © 2004 The Truth
Who's Joined in the Splenda Fight!
sugar cane and beet farmers have developed a new Web site devoted
to spreading the "Truth About Splenda." The site will post comments
from Americans who feel misled by Splenda advertisements and will
provide a forum for people to share their experiences with the chlorinated
Web site, www.truthaboutsplenda.com, was launched in 2005 in response
to Splenda's marketing campaign that incorrectly touted Splenda as
Have Already Posted Comments
its launch, thousands of people have submitted comments to the site.
Some have spoken of Splenda's marketing campaign as being misleading
and immoral, while others commented on health consequences of eating
the artificial sweetener, how it reacts in baked goods and how
Web site's goal is to help better educate Americans about Splenda,
so that the public becomes aware that it is, in fact, a chlorinated
artificial sweetener. The site welcomes all comments and hopes
to become a useful educational resource for all. U.S. Newswire December
Comment: Though I am not a fan of sugar (whether from beets,
sugar cane or otherwise), if I had to choose between sugar or Splenda
(or any other artificial sweetener, for that matter), sugar would
win, hands down.That's why I must applaud the American sugar cane
and beet farmers who have aligned their views with my own -- at least
when it comes to getting the word out about the potential dangers
and misleading advertising of Splenda.
course, the sugar farmers surely have their own agenda for spreading
this message, but I have none -- other than protecting you and your
family from this artificial sweetener that bears more chemical
similarity to DDT than it does to sugar.
manufacturers have gone to great lengths to suggest that Splenda is
natural and safe by using the slogan, "made from sugar so it tastes
like sugar." But after the sugar has been treated with chemicals
like trityl chloride, acetic anhydride, and thionyl chloride in the
presence of dimethylformamide, 4-methylmorpholine, and methyl isobutyl
ketone, it is anything but a sugar molecule.
the end of the chemical processing Splenda goes through, it resembles
nothing found in nature. This product is not natural, nor is it a
real sugar. It isn't even close. And, if you haven't yet heard,
the long-term safety of Splenda has never been established. In
fact:· There have only been six human trials to date · The longest
trial lasted three months.
LEAST 15 percent of Splenda is not excreted from your body in a timely
the meantime, since there is a complete absence of any useful long-term
human studies, I've been researching effects of Splenda based upon
information collected from various individual case studies.
following symptoms have been noticed within a 24-hour period following
consumption of Splenda products:·
-- Redness, itching, swelling, blistering, weeping, crusting, rash,
eruptions, or hives (itchy bumps or welts). This is the most common
allergic symptom that people have.
Lungs -- Wheezing, tightness, cough, or shortness of breath.
Head -- Swelling of the face, eyelids, lips, tongue, or throat;
headaches and migraines (severe headaches).
Nose -- Stuffy nose, runny nose (clear, thin discharge), sneezing.
Eyes -- Red (bloodshot), itchy, swollen, or watery.
Stomach -- Bloating, gas, pain, nausea, vomiting, diarrhea,
or bloody diarrhea.
Heart -- Palpitations or fluttering.
Joints -- Joint pains or aches.
Neurological -- Anxiety, dizziness, spaced-out sensation, depression.
a nutshell, Splenda is simply not as perfectly safe as the manufacturers
would have you believe. If you are still using Splenda, I urge
you to take a look through the Web site above, and then check out
the pages of testimonials from our own readers who feel they have
been harmed by Splenda -- then decide if using this largely experimental
product is really worth the risk.
Sugar! Suicide With A Spoon
Bill Misner, Ph.D.
an aldehyde or ketone derivative of polyhydric alcohol, mostly shows
up as either disaccarhides(C12H22O11), or monosaccharides(C6H12O6)
found in foods such as candy, fruit, salt, peanut butter, canned vegetables,
bouillon cubes, medicines, toothpaste, vitamins, and almost all processed
health dangers ingested sugar creates when habitually imposed upon
human physiology are certain. Simple sugars have been observed to
aggravate asthma, muster mental illness, move mood swings, provoke
personality changes, nourish nervous disorders, hurry heart disease,
deliver diabetes, grow gallstones, hasten hypertension, add arthritis,
and on top of all of that...It will kill you!
harmful refined dietary sugars (which are specifically discussed below)
almost always turn directly into fat! Glucose, Fructose, Sucrose,
Galactose, Maltose, and Lactose are digested and absorbed with such
speed that the body must convert them into saturated fats. Saturated
Fatty Acids are "sticky" by nature, and, when introduced into the
vascular system, clog arteries, increase the chance of stroke, diabetes,
and definitively decrease athletic performance.
Sugar Intake Corrupts Muscle Performance And Impedes Strength Development
mitochondrial cells (internal energy cell units that produce muscle
movement) breakdown 6-carbon glucose molecules for all muscle energy.
One of the byproducts of the energy cycle is a 2-carbon acetate, vinegar.
form the building blocks for cholesterol. If Acetates are produced
faster than they can be burned, enzymatic reactions within our cells
"Join" Acetates end-to-end to make excess cholesterol and saturated
fat, which makes red blood cells sluggish, sticky, and inefficient,
deposits excess saturated fatty acids around organs and in subcutaneous
skinfolds, or, deposits clogs of cholesterol within the vascular system,
impeding blood transport of vital nutrients and oxygen to peripheral
for those of us who enjoy the moment of sweet taste, this process
tends to go one way, i.e. sugar transforms to fat; but fat tenaciously
tends to remain as fat deposits, and only severe starvation or extreme
caloric expenditures will mobilize it as a burnable fuel source.
of our organs burn off fat for their fuel needs, which is why master´s
aged athletes store more fat around organs than do younger athletes,
simply from the passing of time and the nature of human physiology.
brain, as an organ, commands a pre-eminent role in the sugar equation.
Human survival and efficient maximal performance depends upon this
organ´s need for specific fuels such as glucose, glutamic acid, or
ketones to be constantly supplied. If glucose is absent, low from
a dietary insufficiency, or perhaps from high caloric expenditure
during intense muscular exercise, the body must harvest or convert
it from two tissue stores: amino acids found in lean muscle mass,
or chemistry from the adrenal glands (activity/secretion) initiates
a conversion process which transforms liver and/or muscle glycogen
stores into glucose.
diet high in refined carbohydrates stimulates an abnormal pancreatic
insulin response in order to moderate blood sugar levels, while high
sugar intake may also increase adrenal cortisone and cholesterol levels
fourfold. Constant high intake of simple dietary sugar over-stimulates
or "burns out" normal, healthy pancreas and adrenal function.
or lackluster performance of these two important endocrine glands
leads directly to adult-onset diabetes, cardiovascular complications,
hypoglycemia, and chronic fatigue. The direct result of high sugar
intake is a significant increase in blood serum saturated fatty acids,
which depresses the oxygen transport system dramatically during athletic
blood cells stick together and move slower, delaying delivery of much
needed oxygen to muscle cells. Cellular hypoxia is the constant companion
of numerous degenerative diseases previously mentioned.
refined dietary sugars lack vitamins and minerals, they must draw
upon the body tissue micronutrient stores in order to be metabolized
into the system. When these storehouses are depleted, metabolization
of fatty acid and cholesterol are impeded, contributing to higher
blood serum triglycerides, cholesterol, promoting obesity due to higher
fatty acid storage around organs and in subcutaneous tissue folds.
obesity contributes to increased cholesterol levels by lowering resting
metabolism. A lower resting metabolic rate has been implicated directly
to feelings of fatigue or lack of energy, increased rate of aging,
arthritis, and coronary heart disease. Athletes need a high metabolic
rate for a minimal body fat percentage and explosive energy expenditure
Sugar Can Cause All Of That?
sugars feed harmful intestinal yeasts, fungi, toxic organisms, and
all forms of cellular cancer. Sugar and Vitamin C utilize the same
transport system, but not at the same time! If Vitamin C is disabled
from reaching tissue folds where it is needed to control or eradicate
the virus, fungi, or cancerous organisms that feast on sugar, they
will multiply exponentially.
is very important that the first four steps during the hydrolysis
process of Vitamin C are allowed transportation in maximum dose for
tissue antioxidation and restoration of cells damaged by intense workouts
or accumulated daily stress. Dietary sugars have been observed to
cross-link proteins, which leads to increased skin fold wrinkles and
general aging of our largest vital organ, the skin.
sugar is devoid of vitamins, minerals, fiber, and has such a deteriorating
effect on the endocrine system, major researchers and major health
organizations (American Dietetic Association and American Diabetic
Association) agree that sugar consumption in America is one of the
three major causes of degenerative disease.
the last 20 years, we have increased sugar consumption in the USA
26 pounds to 135 lbs. of sugar per person per year! Prior to the turn
of this century (1887-1890), the average consumption was only 5 lbs.
per person per year! Cardiovascular disease and cancer was virtually
unknown in the early 1900´s. When one compares the rates of degenerative
diseases to the rates of total fat consumption, sugar consumption
and altered fat consumption during the past 100 years, altered fat
is #1, sugar is #2, and total fat is #3.
It Comes From And How Dangerous It Is
are 5 classes of simple sugars which are regarded by most nutritionists
as "Harmful" to ideal health and optimal athletic performance when
prolonged consumption in amounts above 15% of the carbohydrate calories
are ingested. Sucrose, fructose, honey, and malts are the classes
reviewed in order of the real and present dangers they impose on our
health and therefore physical performance.
Class: Public Enemy #1!
is found in almost all processed foods such as plain table sugar,
dextrose, raw natural sugar, blackstrap molasses, maple syrup, or
sorghum molasses. Taken from sugar beets or sugar cane, this disaccharide
is composed of glucose and fructose. Because it contains NO vitamins
or minerals it must rob them from the body in which it is assimilated,
(like a parasite leaching the "life" from its victim).
D-glucose monohydrate, is a monosaccharide known as glucose, and comes
from the hydrolysis of cornstarch, and is found as a prime ingredient
in many processed foods. Dextrose is mentioned in the Sucrose Class
because it acts very much like the vitamin-mineral parasite, sucrose;
in order to be assimilated after digestion, it must rob the body of
its valuable micronutrient stores.
or Natural Sugar is a white sugar that is also mostly sucrose. While
it costs more than sucrose, raw/natural sugar is 96% less-processed
sucrose, as compared to the purified/bleached table sugar´s 99% sucrose
content. The empty calories from this so-called natural product perform
exactly the same as sucrose.
Molasses is made from the "liquid leftovers" of processed table sugar
(sucrose). It does contain small amounts of iron, calcium and B vitamins,
but this token "good" is offset with 65% sucrose content. An extraction
process performed on sorghum stalks makes sorghum Molasses. Unless
this molasses produce is enzyme treated and heated, it will ferment
very rapidly. However, this process "kills" the small amount of vitamins
and minerals which pass through the initial extraction process, allowing
only a small amount of dietary iron and pesticide spray to as a companions
to its "sweet" 65% sucrose solution.
Sugar or Syrup also contains 65% sucrose content. Several processing
techniques cause lead contaminates: such as boiling the maple sap
in lead buckets, which allows lead to leach into the syrup or sugar-finished
product for market. Formaldehyde pellets placed in the sap holes
in maple trees to keep the sap flowing often leach into the sap
and the final product. Other "nasties" found in maple syrup/sugar
products are chemical anti-foaming agents, polishing chemicals, and
animal fats. Add cooking the sap over oil fires in lead buckets and
your final product becomes a delectable sweet-tasting yummy laced
Class: A Not-So-Distant #2...
is "natural" only when found in fresh fruits that contain all the
enzymes, vitamins, and minerals to effectively assimilate it as a
rich nutrient for human consumption. About 20 times sweeter than table
sugar, processed fructose is used as an additive to sweeten all sorts
of packaged foods.
enzymes, vitamins, and minerals, it, like the sucrose class, robs
the body of its micronutrient treasures in order to assimilate itself
for physiological use. As a sweetener additive, enzymes are added
to corn syrup starch, which produces "High Fructose Corn Syrup"(always
check ingredient lists on all labels).
does not raise blood sugars significantly, but does raise blood serum
triglycerides significantly! As a left-handed sugar, fructose digestion
is very low. For complete internal conversion of fructose into glucose
and acetates, it must rob ATP energy stores from the liver.
metabolized, and converted to small glycogen stores (by the liver
for itself and the muscles) digestion is hindered, blood serum triglycerides
are raised, body stores of vitamins, enzymes, minerals, and liver
stores of ATP are scavenged from the body so that the "eater" my enjoy
a moment of sweet taste.
Class: A Surprise #3 Even "Natural Honey" May Only Befriend The Bees!
is no wonder that the honey bear is the only animal found in nature
with a problem with tooth decay (Honey decays teeth faster than table
Honey has the highest calorie content of all sugars with 65 calories
per tablespoon, compared to the 48 calories found in table sugar!
The increased calories are bound to manifest increased blood serum
fatty acids, and weight gain, on top of the likelihood of more cavities.
(carcinogens) used on farm crops and residential flowers have been
found in commercial honey. Honey can be fatal to an infant whose immature
digestive tracts are unable to deal effectively with Botulinum Spore
enzymes or nutrients raw honey contains are destroyed by manufacturers
who heat it in order to give it a clear appearance for enhancing $ale$.
Some beekeepers feed their bees sugar water for enhanced production
and flavor, while others add sugar syrup to the product for the same
Three "Tols": Xyli, Sorbi, & Manni, #4.
Xylitol is extracted from birch cellulose and is considered to be
a carbohydrate alcohol. While it has the same amount of calories as
sucrose, it metabolizes in a dissimilar manner and may be used safely
for diabetics and hypoglycemics. Bacterial salivary organisms do not
feed, grow or ferment on xylitol as they do on other simple aforementioned
chewing gum contains xylitol because it does not produce the bacterial
support for increase of cavity causing acids. Studies show that prolonged
use or large intake may produce the following side effects: weight
gain similar to that associated with high/prolonged sucrose intake,
diarrhea, tumor growth, and liver/kidney/brain dysfunction. Many manufacturers
have withdrawn xylitol from their product formulation!
and Mannitol are industrial sweet alcohols made from hydrogen and
commercial glucose, extracted from corn sugar. Slow absorption makes
them attractive for use in "sugar-free" gums and candies. Both are
known to nourish and increase the count of mouth bacteria, namely
Streptococcus Mutans that tend to stick to the teeth.
other sugars are eaten, these bacteria proliferate, manifesting the
perfect chemistry for increasing the rate of tooth decay beyond the
normal rate. While research has not documented this conjecture, some
believe that carcinogenic or mutagenic properties may be consistent
with the behavior of this altered nutrient.
the stomach has already testified to this: gastric distress, diarrhea,
or laxative effects, as each 1-2-3 will result with prolonged or high
Syrup Class: Last And Least, #5.
Malt Syrups added for sweetening flavor do elevate blood sugar/triglycerides
response. Many rice syrups, rice honey, and other malt sugars have
significant amounts of glucose, maltose, and corn syrup ADDED to heighten
their sweetness index.
such formulation creates a blood serum response similar to sucrose
and "robs" vital enzymes, minerals, and vitamins from the body for
digestive assimilation. Only 100% Barley Malt Syrup has a minimal
effect on internal healthy physiology, but its expense may be prohibitive
for most at just under $1.00 per ounce!
sugars in reasonably lenient amounts are safe sugars IF they
have enough fiber, enzymes, and vitamins/minerals to moderate their
effect on absorption, blood chemistry, and viable assimilation into
the energy cycle in order to support both health and dynamic muscular
wondered what's in a can of Red Bull Energy drink?
small print on the can lists a host of ingredients and among them
is glucuronolactone, an artificially manufactured stimulant developed
in the early 60's by the American Government.
was first used in the Vietnam conflict to boost morale amongst GIs
who were suffering from stress and fatigue, but was banned after a
few years following several deaths and hundreds of cases involving
anything from severe migraines to brain tumors in personnel prescribed
the stimulant. That was in 1973 and Glucuronolactone is still banned
for commercial consumption in America to this day. The bad news is
that the substance never found its way to Europe in the early days
and was therefore never banned by the EU community.
article in this month's edition of the British Medical Journal has
highlighted a growing number of cases reported by Doctors and Surgeons
involving the very same side effects from the 70's. All of the
patients examined were regular drinkers of Red Bull and it is believed
that the safety of Glucuronolactone is currently under review in at
least three major European countries.
pass this on to any Red Bull drinkers you know, and next time you
get a headache after drinking the stuff, you'll know why!
ICE CREAM FIX
cream is as American as apple pie and mom. Every year, in the United
States, 770 million gallons of ice cream and a total of over one billion,
two hundred million gallons of ice cream and related products are
produced per year--that's approximately 23.7 quarts of ice cream for
each person in the country!
following report from NATURE'S PATH (1958) magazine appeared in the
cookbook TEN TALENTS put out by the Seventh Day Adventist Church.)
"HOLD IT! Health Hazard: ICE CREAM"
the olden days when ice cream was made of whole eggs, cream, milk
and sugar laboriously cranked in the old farm freezer. A serving of
ice cream was only an occasional family "treat" which didn't do much
in this mass-producing, synthetic age, it is another matter entirely.
Today you may be "treating" your family to poison. Ice cream manufacturers
are NOT required by law to list the additives used in the manufacture
of their product. Consequently, today most ice creams are synthetic
from start to finish. Analysis has shown the following: Diethyl glucol,
a cheap chemical is used as an emulsifier instead of eggs. Diethyl
glucol is the same chemical used in anti-freeze and in paint removers.
Piperonal is used in place of vanilla. This is a chemical used to
kill lice. Aldehyde C 17 is used to flavor cherry ice cream. It is
an inflammable liquid that is also used in anilene dyes, plastic and
rubber. Ethyl acetate is used to give ice cream a pineapple flavor.
It is also used as a cleaner for leather and textiles and its vapors
have been known to cause chronic lung, liver and heart damage. Butyraldehyde
is used in nut-flavored ice cream. It's one of the ingredients of
rubber cement. Amyl acetate is used for its banana flavor. It is also
used as an oil paint solvent. Benzyl acetate is used for its strawberry
flavor. It's a nitrate solvent.
next time you're tempted by a luscious looking banana split sundae,
think of it as a mixture of anti-freeze, oil paint and nitrate solvent
and lice-killer and you won't find it so appetizing. " (Hurd &
Hurd, 1968, pp. 124-125) Even in the light of all the evidence against
the use of ice cream, we still have a country full of ice cream addicts.
a birthday party, parlor party, family reunion, or wedding would be
considered quite incomplete were it not for the ice cream and cake
served to pacify the participants of the ritual. Many children are
persuaded to accept the surgical removal of the tail end of their
congested lymphatic systems (their tonsils) by being promised all
the ice cream they can eat to anesthetize their pain after the surgeon
has finished practicing his primitive medicine on them.
of thousands of children have been conditioned to salivate at the
ring of the good humor man's bell. Many little tykes are lured away
from a temper tantrum with a milk nickel or eskimo pie. The Eskimo
Pie was invented in 1921. The lyric below is taken from an old folksong
written in the 1920's about a hardened cotton mill boss and ice cream
addict, Tom Watson. It's from the "Windsborough Cottonmill Blues":
"Old man Watson sitting at his desk The old fool won't give us a rest.
He'd take the nickels off a dead man's eyes Just to buy Coca Cola
and Eskimo Pies. . . So much for the history of ice cream addiction.
talk for a moment on the relation of ice cream to childhood diseases
such as polio and other diseases of malnutrition. We have established
that the sugar in ice cream leaches the calcium from the nerve sheaths.
This phenomenon combined with the toxic waste and mucus accumulated
in the child's body especially during the summer months when "ice
cream" is rather heavily consumed easily contributes to the dreaded
with other nervous disorders could be helped if they were given wholesome
treats such as fruit instead of as one lady put it, "tasty calcium
killers." And, as we noted in a previous publication, chocolate found
in much of ice cream, contains caffeine. Dr. Ellis gives an excellent
discussion in the Health View Newsletter on the evils of milk and
dairy products. These contain a substance that attacks the arteries,
weakening them for such disorders as heart disease and stroke.
We will reprint his discussion in our forthcoming publication, The
Regenerative Diet. Dr. Ellis also points out that the calcium obtained
in milk, cheese, etc., is not the type of calcium that the body can
utilize. The growth hormones in cow's milk are very different from
those found in human milk; they were computerized by the Creator for
an alternative to ice cream, we suggest bananas and other fruits blended
or put through a champion juicer and then frozen and served with sugarless
I was just a small child, I soon learned that there was an especially
good reason for being good--the reward, candy or an ice cream cone!
And in those days, ice cream cones were a rarity. It was an exciting
experience to walk a few blocks with papa to one of those rare (in
those days) ice cream parlors. Ice cream as a dessert always fascinated
me as a child because it was usually served only in warm or hot weather.
I remember well a neighbor of ours who once did an unusual thing for
her daughter's wedding reception at their farmhouse. They made special
arrangements for ice cream to be served at the party even though it
was early in the spring. This was such an unheard of, or unusual thing,
that the ladies borrowed winter coats to wear in the house so they
would not catch colds while eating their ice cream! How I wished then,
that we were rich enough to serve this wonderful dessert often at
our house. As time passed by, I as a teenager, saw more and more of
these parlors open, and ice cream bars and soft ice cream also, flooded
the country. As the sales of these products skyrocketed, something
else also hit a new peak, polio.
number of doctor groups started informing people that there was a
close connection between polio and the sale of soda pop, candies,
and ice cream that children begged for during hot weather. Some areas
outlawed, for a short period of time, the sale of pop like cold drinks
and ice cream during the hot summer periods called the "polio seasons".
Of course, with the pressure from money interests in those
products, the experiment did not last long even though it was found
that when the use of these "high carbohydrate" foods and drink were
tapered off, polio also decreased.
principle of refined sugars leaching calcium out of the system is
a well-known fact, but we just keep it in the back of our minds. After
all, our own "taste buds" must be pampered.
leaching of calcium, weakens the veins and arteries, as well as the
muscles which soon deteriorate without organic assailable calcium.
Another principle that is unknown to many and often ignored by
some of those who do know it is regarding the use of cow's milk. As
a baby nurses at the breast, the milk is the "food" that nature intended
to give proper nourishment. This milk will supply the materials, (minerals,
etc.,) for teeth, bones, brain, muscle and organs to the body of the
child. This milk (food) will continue to be in an alkaline form until
the baby cuts its "eye teeth" (#4 and #5) and the stomach teeth (#4
and #5). When these teeth are cut, this same milk causes a different
chemical reaction. The gastric juices (which the child did not have
before weaning) start flowing as soon as these four teeth are cut.
the baby can digest proteins and starches, but the sad part is that
these acid juices mixed with other foods and milk causes the milk
to react as a mucus-forming agent. It will cause clogged sinuses and
acid and mucus laden veins. As it was said in the scriptures, "milk
is for the baby". This is true throughout animal life, for how
many adults in the animal kingdom drinks milk after weaning unless
they are given it by members of the "oh so wise" human race.
cream does not only increase our sugar intake, but adds insult to
injury by adding milk to clog the system and to slow down assimilation.
Our education has been such that ice cream is a reward or a pacifier
in most any situation. The little lost child is offered an ice cream
cone when found by friendly policemen. Tonsils are cut out with the
promise, after removing, "you can eat all the ice cream you want because
it melts and slips down the poor sore throat so easily!" Also at the
hospital, poor little and poor big people can have ice cream for the
same reason and because of the milk, "its good for you." Yes, this
is the education we have been absorbing for many years.
are so many delicious desserts that are good for the body if we will
just look for them. Many fresh fruits as well as whole grain baked
goods, etc., that health minded people describe in recipe books, so
it is a shame to "bow to the cow".
can make your own ice cream! It is fun and it is delicious. When I
make m own, I start with a base of raw unpasturized organic milk.
You can substitute coconut milk, soymilk, nut milk, etc. I
use fresh fruit, the best stevia in the world or raw unheated
honey as a sweetener.
Arbuckle, W. S., Ph.D. ICE CREAM, Second Edition, Westport Conn.:
The Avi Publishing Company, Inc., 1972. Hurd, Frank D. D., Rosalie,
B. S., TEN TALENTS, Collegedale, Tenn; College Press, 1968. Used by
permission - Dr. Christopher's Newsletters, Volume 2 Number 7. Finally,
we wish to caution you that the information on this web site is for
educational purposes only. Always consult with a qualified health
practitioner before deciding on any course of treatment, especially
for serious or life-threatening illnesses.
Your Fast Food Fix
by Rita Kennen
inevitable; sooner or later you'll drive through the Golden Arches
searching for a quick meal. Can you eat at a fast-food restaurant
without jacking up your cholesterol? You bet! Most fast-food
restaurants offer healthy dining choices. Learning a few food substitutions
is one way of eating healthier fast food. After eating a fast-food
lunch, go easy on the fat at dinner time. Most fast food restaurants
offer choices for the health-conscious diner. Making a few substitutes
is another simple way to cut down on the fat.
a guide for quick and healthy eating at some of your favorite fast-food
McDonald's: The grilled chicken deluxe is a low-fat choice.
Leaving off the mayonnaise saves you 80 calories and 9 grams of fat.
Add a garden salad with light dressing, you've got yourself a fairly
healthy lunch. But if a hamburger is what you're craving, consider
passing by the Big Macs and going for the plain burger. You save
51 grams of fat, 10 of which you can trade in later on a small
bag of fries.
Bell: The grilled chicken taco is the lowest in fat, weighing
in at 7 grams. Other good choices include the light chicken burrito,
light chicken soft taco or the light chicken burrito supreme. All
of them are fewer than 430 calories and contain fewer than 13 grams
King: Hamburgers reign supreme at Burger King. The winner here
is the Whopper junior at 15 grams of fat, without the mayo. Adding
mayonnaise raises it to 23 grams of fat.
in the Box: The chicken teriyaki bowl is a terrific low-fat
option at 670 calories and 4 grams of fat. Stay away from the bacon
ultimate cheeseburger. It's loaded with 71 grams of artery-clogging
Hut: Kids love pizza. Many families count on it one night a week
as a quick and easy meal. At Pizza Hut, the kids can have pepperoni,
while you order the Veggie Lover's pie. Each slice of the vegetarian
pie has 216 calories and 6 grams of fat.
last bit of advice: A good strategy for healthy eating at fast-food
restaurants is downsizing. If you know you'll be eating lunch
at a fast food restaurant, reduce your fat intake at breakfast and
(From the Office of the Minnesota Attorney General)
you know there are more than 300,000 fast food restaurants in the
Why is fast food so popular? It
is convenient, predictable, and fast. (Let
me turn you on to a simple, nutrient-dense, fast food that will build
you up rather than tear you down.)
food has become a part of the busy American lifestyle. But, as
nutrition experts point out, fast food is often high in calories,
sodium, fat and cholesterol. This does not mean fast food is bad.
But it does mean you should fit fast food into a balanced, healthy
help you make fast food choices and be an informed consumer, the Minnesota
Attorney General's Office has developed the guide Fast Food Facts,
which this article is derived from. Included are the calorie, fat,
sodium and cholesterol counts of menu items from popular fast food
restaurants, based on the companies' own nutritional analyses.
Below are some basic facts to help you make nutritional comparisons
with this guide.
On the average, to maintain desirable weight, men need about 2,700
calories per day and women need about 2,000 calories per day. It is
not well understood why some people can eat much more than others
and still maintain a desirable weight. However, one thing is certain
-- to lose weight, you must take in fewer calories than you burn.
This means that you must either choose foods with fewer calories,
or you must increase your physical activity, preferably both.
Research shows that eating too many high-fat foods contributes to
high blood cholesterol levels. This can cause hardening of the arteries,
coronary heart disease and stroke. High-fat diets may also contribute
to a greater risk for some types of cancer (cancers of the breast
and colon). Most Americans get more than 40% of their daily calories
from fat. Much of this fat is highly heated vegetable oils. or trans-fats,
partially hydrogenated fats - all of which are linked to the major
disease processes so prevalent in the United States. The American
Heart Association recommends limiting fat to less than 30% of daily
calories. This means limiting the fats you consume to 50-80 grams
Percent of Calories from Fat
The category in this guide "% of Calories from Fat" is calculated
by multiplying the grams of fat by nine (there are nine calories per
gram of fat), then dividing the calories of fat by the total number
of calories in the food
The American Heart Association recommends eating no more than 300
milligrams of cholesterol per day. But don't just look at the cholesterol
contained in a food item. A product high in total fat or saturated
fat can be an even bigger contributor to high blood cholesterol levels.
Sugar and foods that turn to sugar (high carbohydrate foods) are also
huge contributors to high cholesterol, high triglyceride, and high
insulin levels. For example, "cholesterol free" potato chips may be
high in fat and may contribute to raising your cholesterol level,
because many high-fat foods cause the formation of cholesterol in
the body, even if the food itself contains no cholesterol.
Everyone needs some sodium in the diet to replace routine losses.
The Food and Nutrition Board of the National Academy of Sciences,
National Research Council has estimated that an "adequate and safe"
intake of sodium for healthy adults is 1,100 to 3,300 milligrams a
day, the equivalent of approximately 1/2 to 1 1/2 teaspoons of salt.
Americans, on average, consume at least twice that amount -- 2,300
to 6,900 milligrams of sodium daily, according to estimates by the
Food and Nutrition Board. For some people, consuming high amounts
of sodium can cause high blood pressure.
Fast Food Meals
Fast food meals can be high in calories, fat, sodium, and cholesterol.
how easily these red-flag items can add up:
Burger Quarter-Pound Cheeseburger, Large Fries, 16 oz. soda (McDonald's)
This meal - Recommended daily intake:
1,166 calories - RDA is 2,000-2,700 calories,
51 grams of fat, - RDA is no more than 50-80 grams of fat,
mg of cholesterol, - RDA is no more than 300 mg of cholesterol,
1,450 mg sodium, - RDA is no more than 1,100-3,300 mg
4 slices Sausage and Mushroom Pizza, 16 oz. soda (Domino's)
This meal - Recommended daily intake:
1,000 calories - RDA is 2,000-2,700 calories
28 g fat - RDA is no more than 50-80 g
mg cholesterol - RDA is no more than 300 mg
2,302 mg sodium - RDA is no more than 1,100-3,300 mg
2 pieces Fried Chicken (Breast and Wing), Buttermilk Biscuit,
Mashed Potatoes and Gravy, Corn-on-the-Cob, 16 oz. soda (KFC)
This meal - Recommended daily intake:
1,232 calories - RDA is 2,000-2,700 calories
57 g fat - RDA is no more than 50-80 g
157 mg cholesterol - RDA is no more than 300 mg
2,276 mg sodium - RDA is no more than 1,100-3,300 mg
Taco Salad, 16 oz. soda (Taco Bell)
This meal - Recommended daily intake:
1,057 calories - RDA is 2,000-2,700 calories
55 g fat - RDA is no more than 50-80 g
80 mg cholesterol - RDA is no more than 300 mg
1,620 mg sodium - RDA is no more than 1,100-3,300 mg
Rise of Soft Drinks in America according to this Los Angeles Times
article, the push to get sodas out of schools is growing stronger.
Anti-soda measures are currently under consideration in many states
and school districts.
American Beverage Association has already made some policy changes
in response, including resolving to remove sodas entirely from elementary
schools, allow middle-school kids access to full-calorie sodas only
after school hours, and make sure that, at most, only 50 percent of
the vending machine beverages in high schools are soft drinks.
Sugary Drinks are a Problem Soft drinks are currently the primary
source of added sugars, and studies connect them to obesity and nutrient
deficits. Along with sodas, juice drinks, sports drinks, energy
drinks, coffee, and even fruit juice can also cause weight and health
problems if drunk excessively.
American Academy of Pediatrics suggests that children drink no more
than 8 to 12 ounces of fruit juice daily. More Than 46 Gallons
of Soda a Year! In 1976, soft drink sales surpassed those of milk.
Soda consumption has doubled since 1971, from 25.5 gallons per person
per year to over 46 gallons in 2003. At the same time, other sugary
drinks have gained popularity, including sweetened teas, energy drinks,
and sports drinks. Your Body Simply Can't Handle It.
scientists worry that calories from sugary drinks may not be adequately
controlled by the body's appetite regulation system; it does not reduce
your hunger like solid food does, so the total calorie intake is even
higher. Others are concerned by the fact that U.S. soft drinks
are sweetened with high-fructose corn syrup, which is processed differently
in the body than other sugars, and may turn into fat more easily.
article also revealed that:
*Carbonated drinks and juices were the leading source of calories
in the diet of the average teenager, ranging from 12-13 percent
* People who consume high amounts of added sugars are more likely
to be deficient in calcium, phosphorus, and magnesium, as well as
* Each added 8-ounce daily serving of soft drink a child consumes
increases their chance of being obese by 60 percent
Angeles Times September 15, 2005
is a great article, making a number of excellent points about why
soft drinks are the single most important factor in the epidemic of
childhood obesity that is sweeping America. The article also covers
the dangers of all sugary beverages, including energy drinks and,
yes, fruit juice, which are often wrongly considered "healthy." To
truly be healthy, you will want to seriously consider reducing or
eliminating all sugars from your diet. That being said, soft drinks
are probably the worst and most dangerous culprit, and there are certainly
many good reasons to keep kids away from them. The 46 gallons a year
number quoted in the article is two years old -- in that brief interval,
consumption has skyrocketed to roughly 56 gallons per person per year.
Earlier this year it was documented that sodas became the number one
source of calories in America.
conditions related to soft drink intake include:
* Attention deficit disorder (ADD)
* Kidney stones
* Tooth decay
The worst of all, however, may be obesity.
risk for obesity increases by a whopping 60 percent for each can of
soda you drink a day, and that obesity may actually lower the average
age of death in the United States to a point so low that your children
will be dying at a younger age than you do for the first time in history.
pressures on the American Beverage Association are forcing the group
to recommend limiting the availability of soft drinks in schools.
Eliminating temptations during the school day doesn't solve the problem
if parents make a quick side trip for a Big Gulp on the way home.
Children learn to eat from their parents by imitating what their parents
do. Are you proud of what you are teaching your children?
is NOT your Friend
major diet advice I give everyone is to eliminate soda from your diet.
Get it out of the house! One 'Coke' will negate several days of aggressive
supplementation with calcium, magnesium or silica. We can't afford
arrived via the internet, and of course we know everything we receive
is true. I have a trucker friend who drove loads of 'Coke' syrup...he
personally experienced the hazardous signage requirement. With that
caveat, and understanding this is part humor, you will want to look
75% of Americans are chronically dehydrated. (Likely applies to half
of the world population)
2) In 37% of Americans, the thirst mechanism is so weak that it is
often mistaken for hunger.
3) Even MILD dehydration will slow down one's metabolism as much as
4) One glass of water will shut down midnight hunger pangs for almost
100% of the dieters studied in a U-Washington study.
5) Lack of water, the #1 trigger of daytime fatigue.
6) Preliminary research indicates that 8-10 glasses of water a day
would significantly ease back and joint pain for up to 80%of sufferers.
7) A mere 2% drop in body water can trigger fuzzy short-term memory,
trouble with basic math, and difficulty focusing on the computer screen
or on a printed page.
8) Drinking 5 glasses of water daily decreases the risk of colon cancer
by 45%, plus it can slash the risk of breast cancer by 79%, and one
is 50% less likely to develop bladder cancer.
you drinking the amount of water you should every day?
(Humor, or is it?)
In many states (in the USA) the highway patrol carries two gallons
of Coke in the truck to remove blood from the highway after a car
2) You can put a T-bone steak in a bowl of coke and it will be gone
in two days.
3) To clean a toilet: Pour a can of Coca-Cola into the toilet bowl
and let the "real thing" sit for one hour, then flush clean. The citric
acid in Coke removes stains from vitreous china.
4) To remove rust spots from chrome car bumpers: Rub the bumper with
a rumpled up piece of Reynolds Wrap aluminum foil dipped in Coca-Cola.
5) To clean corrosion from car battery terminals: Pour a can of Coca-Cola
over the terminals to bubble away the corrosion.
6) To loosen a rusted bolt: Applying a cloth soaked in Coca-Cola to
the rusted bolt for several minutes.
7) To bake a moist ham: Empty a can of Coca-Cola into the baking pan,
wrap the ham in aluminum foil, and bake. Thirty minutes before the
ham is finished, remove the foil, allowing the drippings to mix with
the Coke for a sumptuous brown gravy.
8) To remove grease from clothes: Empty a can of coke into a load
of greasy clothes, add detergent, and run through a regular cycle.
The Coca-Cola will help loosen grease stains. It will also clean road
haze from your windshield.
9) The distributors of coke have been using it to clean the engines
of their trucks for about 20 years!
10) To carry Coca-Cola syrup (the concentrate) the commercial truck
must use the Hazardous material place cards reserved for Highly corrosive
materials.Now the question is, would you like a glass of water or
coke (click on this link & I'll send a small humorous computer program)?
COKE PIECE IS HUMOR FOLKS. It's been passed around the internet
for years. Coke is very sweet, acidic and DOES negate the calciumin
your body that you need to use to buffer the acids. However, the numbered
soda items are HUMOR. (See urban legends www.snopes.com).
Your Info: 1) An active ingredient in Coke is phosphoric acid.
Its ph is 2.8. It will dissolve a nail in about 4 days in it's pure,
concentrated form. In a more dilute form such as soda, it will dissolve
a tooth in a week or two. Phosphoric acid also leaches the calcium
from bones, and is a major contributor to rising increases in osteoporosis.
least 70 million Americans are obese, including more than a third
of adults and one in five children, experts says. Obesity causes 300,000
premature deaths in the United States a year. Experts blame a lifestyle
that includes too many fatty and sugary foods and too little exercise.
Obesity increases the risk of illness and death due to diabetes, stroke,
coronary artery disease, and kidney and gallbladder disorders. Diabetes,
the seventh-leading cause of death among Americans, rose 33 percent
from 1990 and 1998.
OF A SOFT DRINK
I am a humble, effervescent liquid.
Humble? Well, that is debatable.
Actually, I am quite proud of myself.
Allow me to brag just a bit.
HAVE MUCH HIDDEN POWER!
fizz, sparkle and bubble my way into thousands of people all over
the world every single day. I cause masses of humanity to rush to
snack dispensers in plush, high-rise buildings. I stir men, women,
and teenagers to dash into their cars late at night and speed to their
nearest 24-hour convenience store. I motivate others to root through
their purses for their last pennies, nickels, dimes and quarters,
with which they will gladly part in exchange for me.
The best thing about me is:
am responsible for giving thousands of addicts their daily "fixes".
This is because I sometimes contain a substance called "caffeine".
Caffeine is a stimulant.
It makes their hearts beat very fast and makes their nervous system
work like crazy.
They feel as though they could take on the world.
I HAVE OVERWHELMING PERSONAL MAGNETISM.
a sneaky double agent too.
I pretend to give people all the good they need because caffeine gives
them a "lift".
A few hours later, they come crashing "down", they get shaky and they
need me AGAIN - for another pseudo charge. This plays
havoc with their hearts, their adrenals and their nerves; but
they still look to me for relief.
feel very, very smug because
I CALL THE SHOTS!!
give me an appetizing brown tint, I contain "Carmel coloring", which
has genetic effects and is a cancer causing suspect. I sometimes have
polyethylene glycol as one of my ingredients. Glycol is used as anti-freeze
in automobiles; it is also used as a solvent.
bubbles and fizz, with which I potently burn human insides, is
caused by my phosphoric acid and carbon dioxide. The phosphorus in
the acid upsets the body's calcium-phosphorous ratio and dissolves
calcium right out of the bones. This can eventually result in
OSTEOPOROSIS, a weakening of the skeletal structure, which
can make one susceptible to broken bones. Also the phosphorus fights
with the hydrochloric acid in human stomachs and renders it ineffective.
This promotes indigestion, bloating and gasiness in many individuals.
Carbon dioxide is a waste product exhaled by humans, but they ingest
it when they drink me.
Well, look at everything I can do!!
Pasteurization a Health Risk or a Safety Benefit?
taught as early as elementary school about the French chemist Louis
Pasteur and his famous invention: pasteurization. This is the process
of heating food to kill bacteria, viruses, mold, yeasts and other
potentially harmful organisms.
first pasteurization test was performed back in 1862, after Pasteur
noticed that microorganisms could contaminate beverages (he later
extended this to the theory that microorganisms could contaminate
humans and animals as well.). But pasteurization did not immediately
become the gold standard for milk production in the United States.
fact, at the end of the 19th century "swill dairies," in which cows
were raised in horrible conditions and reportedly fed swill from liquor
distilleries, were a major problem. The milk from these dairies was
of such poor quality that it was thought to be contributing to the
high death rate of urban infants at the time (the yearly death rate
of U.S. infants in cities was about half of the yearly birth rate).
a crusade began for certified raw (unpasteurized) milk, which would
ensure certain purity levels of milk and regular inspections of dairies.
"Though more and more milk was being pasteurized, pasteurization was
seen by many as a stopgap measure that would no longer be needed once
the production and distribution of milk was more carefully regulated.
Certified milk was the model for the production of better milk everywhere,"
said Ron Schmid, ND, author of The Untold Story of Milk.
by the early 20th century, milk supplies were still of poor quality,
and thought to be involved in many disease outbreaks, leading authorities
to push for mandatory pasteurization of all milk except certified
raw milk. "Not until the 1930s did commercial dairy interests, segments
of the medical community, politicians and public health agency officials
and their allies in the media begin a campaign first to smear all
raw milk and then to eliminate its availability and sale," Schmid
began the compulsory pasteurization of milk and the great debate that
has spanned centuries: Is pasteurization one of the greatest discoveries,
or greatest setbacks, of our time? The Case for Pasteurization "[Drinking
raw milk is] like playing Russian roulette with your health," says
John Sheehan, director of the Food and Drug Administration's (FDA)
Division of Dairy and Egg Safety. "We see a number of cases of food-borne
illness every year related to the consumption of raw milk."
to the FDA, raw milk may contain any number of disease-causing organisms,
including campylobacter, escherichia, listeria, salmonella, yersinia
and brucella. Aside from causing acute diarrhea, stomach cramps, vomiting
and fever, these organisms may also cause more serious conditions,
particularly among the elderly, pregnant women, children or those
with weakened immune systems.
FDA says pasteurization helps prevent:
· Strep throat
· Scarlet fever
· Typhoid fever
can be contaminated from a sick or dirty animal, as well as by dirty
living environments. "Think about how many times a cow lays down
in a field or the barn," says Tom Szalkucki, assistant director of
the Wisconsin Center for Dairy Research at the University of Wisconsin-Madison.
"Even if the barn is cleaned thoroughly and regularly, it's not
steamed. Contamination can take place because it's not a sterile environment."
Pasteurization, says the FDA, kills any dangerous bacteria while also
destroying bacteria that can cause milk to spoil, thereby extending
of the biggest controversies over pasteurized milk is whether or not
the milk is able to retain its nutritional value after the high temperatures
it is exposed to. Proponents of pasteurization say the process has
little effect on the milk's nutritional value or flavor. "Milk is
a good source of the vitamins thiamine, folate, B-12, and riboflavin,
and pasteurization results in losses of anywhere from zero to 10 percent
for each of these, which most would consider only a marginal reduction,"
says Sheehan. Further, "Pasteurization will destroy some enzymes,"
says Barbara Ingham, Ph.D., associate professor and extension food
scientist at the University of Wisconsin-Madison. "But the enzymes
that are naturally present in milk are bovine enzymes. Our bodies
don't use animal enzymes to help metabolize calcium and other nutrients."
Case for Raw Milk
the other side of the fence are those who say pasteurization is unnecessary
if cows are raised in clean environments, and radically changes the
structure of the milk, resulting in an entirely different, and potentially
to the Weston A. Price Foundation: "Pasteurization destroys enzymes,
diminishes vitamin content, denatures fragile milk proteins, destroys
vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens
and is associated with allergies, increased tooth decay, colic in
infants, growth problems in children, osteoporosis, arthritis, heart
disease and cancer.
fed pasteurized milk do poorly and many die before maturity. Raw
milk sours naturally but pasteurized milk turns putrid; processors
must remove slime and pus from pasteurized milk by a process of centrifugal
milk, proponents say, is an outstanding source of beneficial bacteria
such as lactobacillus acidolphilus, vitamins, enzmes and calcium.
Further, they say that sickness resulting from raw milk is rare--instead,
it is pasteurized milk that is often implicated in outbreaks of food-borne
to Mark McAfee, founder of Organic Pastures Dairy, which produces
a full line of raw organic dairy products for retail sale, "During
the period 2000 through 2004 there were several listeria-related food
recalls in California associated with pasteurized milk products and
ice cream. During this same period more than 12 million servings of
Organic Pastures products were consumed and not one person complained
of illness and not one pathogen was ever found either by the state,
FDA or Organic Pastures." Organic Pastures then hired a laboratory
to perform an experiment. The lab added 10 million counts of pathogens
to one-milliliter samples of organic raw milk and found that the pathogens
not only would not grow but they also died off. The lab concluded:
" … Organic raw milk and colostrum do not appear to support the
growth of pathogens …"
it stands, the sale of raw milk across state lines is illegal. However,
sales of raw milk, either in retail stores or directly from the farm,
are legal within 28 U.S. states. In other states, raw milk may be
available through cow "leasing" programs in which members purchase
shares of a cow and can then use the milk how they choose.
as Healer, Food as Slayer
By Mark Hyman, M.D.
in medicine is there more controversy, superstition, confusion and
religious fervor than there is surrounding the subject of food allergy
allergists and immunologists generally confine all interactions between
food and the immune system to the Type 1 hypersensitivity, IgE-mediated
of integrative and alternative medicine have long recognized the limitations
of this point of view, yet have failed to produce a viable alternative
clinical model with which to test and assess interventions based on
complex dietary manipulations.
an increasing body of literature illuminates the potential for more
subtle interactions between the gut, food and illness. (1,2,3)
Despite the limitations of the assessment tools (electrodermal screening)
and the lack of a control group, the small sample size, the lack of
a standard, validated assessment tool for measuring outcomes, Taylor,
et. al, break ground in this pilot study. (4) While cognizant of the
limitations of their methodology, the authors demonstrate that alteration
of the diet to reduce its antigenic load is correlated with a reduction
in symptom severity in a condition that has no known conventional
treatment (multiple chemical sensitivity).
conventional medicine has recognized that food can harm. Doctors
have recommended avoiding certain foods to treat common conditions.
Low-fat diets for the prevention of cardiovascular disease, bland
diets to treat ulcers, low-salt diets to treat hypertension, once
medical dogma, now are relegated to the pile of unnecessary or harmful
advice. Yet while medicine embraced these ideas, it has resisted
the concept that changes in diet can not only prevent disease, but
can be used as a therapeutic tool, often where no other exists.
need to critically assess the role of diet as a therapeutic tool in
disease cannot be overstated. The need for a healthy diet is well
recognized in the prevention of chronic illness such as cardiovascular
disease, diabetes, obesity and cancer.
Healing Power of Food: Largely Unexplored
use of nutritional therapy in illness stops there. Using food as
a therapeutic tool in illness is a vast unexplored area of medical
science. The power of food as medicine lies in the exact domain
where current medical practice is weakest--in the chronic immune,
endocrine and degenerative diseases that afflict modern civilization.
However, the emerging science of nutrigenomics highlights the complex
role of macronutrients, micronutrients and phytochemicals in altering
endocrine, immune and metabolic responses that regulate the subtle
balance between health and illness.
mechanisms whereby food acts to alter patterns of gene expression,
regulate complex immunological signals and shift endocrine responses
are being clarified. The old idea that food is simply a vehicle
for delivering energy in the form of calories is giving way to a new
model of food--food as information. Our evolutionary adaptation
to a particular diet has perhaps set the conditions that alter gene
expression patterns to trigger illness, rather than support health
in the context of an unfamiliar landscape of fast nutrient-poor food,
increasing sedentary behavior and incessant stress. (5)
Laing said that, "Insanity is a sane response to an insane world."
(6) Perhaps, the disease is a normal response to a diseased world
(and a toxic diet). As a species, we once ate a complex unrefined
wild diet consisting of a wide variety of plant and animal foods rich
in phytonutrients, fiber and omega-3 fatty acids. Now, our monotonous
diet triggers different and diseased patterns of gene expression.
USDA reports that the top nine foods eaten by Americans are:
Whole cow's milk
* Processed American cheese
* White bread
* White flour
* White rolls
* Refined sugar
* Ground beef
of these foods are foreign to our genome that evolved on a Paleolithic
diet. This mono diet creates altered patterns of gene expression
that lead to disease, including food allergy or sensitivity. (7)
and gluten are two generally well accepted food antigens responsible
for an array of complex disorders including autoimmune diseases, digestive
disorders, endocrine disturbances and neurologic and behavioral disorders.
data must be the wedge into a new framework for thinking about the
relation of food, illness and health. While
many hurdles remain in the designing, funding and the interpretation
of research on the interaction between food and health, it must be
an area of highest research priority.
is our greatest ally in helping to prevent and treat illness, and
to help our patients to create health. We must separate religion
from science and assess the role of food as medicine, particularly
in chronic illness where current pharmacologic approaches fall short.
experience treating chronic conditions such as IBS, IBD, migraines,
autoimmune diseases, CFIDS, FMS, MCS, psoriasis, eczema, urticaria,
arthritis, and respiratory illness, enuresis and cystitis with elimination
diets must be translated into research protocols that illuminate individual
differences in response to dietary antigens and their relation to
diseases. This research will yield critical new insights into
the role of food as slayer and food as healer.
case you hadn't noticed: Caffeine is a drug and it is everywhere.
Caffeine can cause insomnia, heart problems, and nausea. How much
caffeine is there in [drink/food/pill] your diet?
review of caffeine statistics. As always, I have my 2 cents to
add and here it is if you do drink coffee, regular tea or chocolate.
consume 160 billion cups of coffee per year and about 120 million
pounds of tea - or approximately 36 million pounds of caffeine.
85% of persons 18 years or older are consuming caffeine with a
mean intake of 186 mg. caffeine per day (2.2 cups of coffee).
the 120 brands of coffee, cocktails and cola beverages nearly every
one of the 60 million sodas consumed has caffeine - but with children
and youth being the greater consumers and so oblivious to the health
hazards hidden within these innocent looking cans - they may as well
like chocolate, is a close cousin to nicotine.
trying to quit smoking, one cup of caffeinated coffee or tea and even
flesh foods - will trigger the demand for a cigarette.
books have been written about this, suffice to say that the throat,
stomach, heart, brain and its nervous system suffer the most. The
chief problems are the lack of quality sleep (though one may have
the eyes closed!) and muscular tremors.
coffee is worse - like jumping from the frying pan into the fire.
If methylene chloride is still used in the extracting process (which
most extractors have given up - I think!) or even the more popular
"water process"; Caffeol (the oil which gives coffee its flavor and
which is used in tanning leather!) is a concentrated astringent and
irritates all the mucous membranes, the liver, kidneys and bladder.
Often the result of heavy caffeol doses in the bladder (urine) gives
rise to bladder cancer. I can always tell by the mucous irritation
whether one is drinking caffeinated or decaffeinated coffee.
for weight, the kola nut contains more caffeine than the coffee bean
and leaves the brain even more fatigued.
is an alkaloid - a vegetable poison - and causes all the problems
associated with alkalosis, including allergies, sensitivities and
a predisposition to arteriosclerosis and gout. It causes a compensatory
depression, increases pressure in glaucoma, destroys stomach pepsin,
high blood pressure and increases the heart rate.
Containing One Atom of Nourishment!
can only whip an already tired horse and force the system to borrow
from tomorrow's reserves - with interest. Caffeine interferes
with the recharging process. Proof of this is the morning "hangover"
headache - tell tale of the state of exhaustion in the nerve centers.
the old days - just before an auction - horses were frequently injected
with a small amount of caffeine to stimulate them and to keep their
heads high and their actions spry. When the next day the horse's
head was down low again the owner realized he'd been duped.
the theobromine of chocolate and the caffeine of coffee and tea stimulate,
excite and quicken the living machinery and force one to feel strong,
active and quick-witted. Unfortunately it also helps produce lumpy
cysts and fibroids in the reproductive machinery. The
responsible chemicals for this are purine, uric acid, xanthines, caffeine
is also found in all dead flesh and is chemically almost identical
to that found coffee, tea, chocolate and cocoa. Uric acid is C3/H4/N4/O3,
Caffeine is C8/H10/N4/O2 and Theobomine of cocoa is C7/H8/H4/Os.
reduce breast, uterine or ovarian lumps (solid nodules - like the
pearl) complete abstinence from the xanthines, purines and uric acids
is essential. And abstinence will also help people with hypoglycemia.
Time to clear the cupboards and make a resolution to eliminate one
more bad habit.
Dr. Van Beveren, Ph.D.CNS, CNC.
effects of Caffeine
Quotes from Elson M. Haas, M.D.
nervousness, irritability, insomnia, restless legs, dizziness and
subsequent fatigue to name a few
*An acid irritant to the GI tract and liver, caffeine directly increases
hydrochloric acid production, so it is clearly bad for people who
are prone to ulcers or gastritis.
*Caffeine's diuretic effect causes loss of pottasium, magnesium, zinc
and other minerals, and B vitamins, especially thiamine B1. Caffeine
also washes out Vitamin C. Therefore, all these nutrients can be deficient
unless obtained from foods in increased amounts or taken as Whole
* Caffeine, and particularly coffee, reduce absorption of iron and
calcium especially when drunk around mealtime. These minerals are
particularly important for women. Osteoporosis and anemia are thus
more common with regular coffee use. Also in children and adolescents,
caffeinated drinks interfere with these essential minerals needed
* Diarrhea can also occur with increase amounts of caffeine, which
relaxes the smooth muscle of the colon. The laxative effect can also
create a dependency.
number of negative cardiovascular effects are caused by caffeine.
It raises Blood pressure
2. Hypertension is a risk factor in arteriosclerosis and heart disease.
3. Caffeine increases cholesterol and triglyceride blood levels, also
risk factors in cardiovascular disease.
4. Heart rhythm disturbances, arrythmias, though mild, occur with
5. Caffeine increases norepinephrine secretion, which causes vasoconstiction-
that is, restricted blood flow.
6. Fibrocystic breast disease (FBD) may also be the consequence of
7. Birth defects have been noted with higher levels of caffeine use
during pregnancy. Spontaneous abortions are also more frequent with
coffee drinking early in pregnancy
8. The incidence of certain cancers is increased with caffeine use.
Bladder cancer may result, probably also from a nicotine and caffeine
combination. Ovarian cancer is increased in women with an association
of long-term coffee intake. Pancreatic cancer, has also been in question
as occuring more frequently with increased coffee use (more than 3
cups a day).
9. Caffeine may also be correlated with kidney stones, possibly as
a result of the diuretic and chemical effects. The fluoride mineral
that is found in coffee and tea can also cause problems when consumed
in excess. In addition, caffeine use may increase fevers, both by
a mild direct effect and by counteracting the effects of aspirin.
10. The adrenal exhaustion/ stress/ fatigue/ hypoglycemia syndrome
is tied to caffeine use as well. Caffeine has an overall effect of
increasing blood sugar (especially when sweetened), as it stimulates
the adrenals. Both stress and sugar use tend to pressure and weaken
the adrenal function. Recovery from the resulting fatigue requires
rest, stress reduction, and sugar avoidance, but caffeine can overide
this fatigue and restimulate the adrenals. This process can eventually
lead to chronic fatigue, adrenal exhaustion, and a subsequent inability
to handle stress and sugar intake. Caffeine will then be of little
- Cleaning Your Breath?
Have you ever read the ingredients in the common breath mint Certs?
Sugar, corn syrup, artificial and natural flavoring, actuated
partially hydrogenated cottonseed oil (Retsyn), magnesium stearate,
copper gluconate, and artificial colors (including FD&C yellow no.