Why Diabetic Medication Fails
I know way too diabetic people. Some who have been suffering from the disease and suffering more from the treatment for way too long. I will not submit however, that those very long sufferers can not be helped even in the late stages of the disease’s progress toward death, but they first must escape from the effects of pharmaceuticals that only serve to make the disease worse and the body’s ability to heal so much less.
Any doctor who does not primarily treat diabetes nutritionally must be avoided. Any doctor who thinks that there is no cure for diabetes must be avoided. Any doctor who can not explain where the sugar goes when drugs are prescribed to lower blood sugar is not a doctor to be trusted to treat diabetes.
If you are faced with Type II or know or live with someone who is, please read the following article.
Insulin, Leptin, and Blood Sugar – Why Diabetic Medication Fails
by Byron Richards,
Health Freedom Editor(NaturalNews)
Type II diabetes is a difficult metabolic problem. It is a national embarrassment that so many of our young people are becoming type II diabetic. It is a national disgrace that millions of type II diabetic patients are being injured with commonly used diabetic medications that are known to make their metabolic situation worse. An overwhelming body of science demonstrates that insulin resistance leads to obesity and vice versa. Once this problem sets in a person heads down a path of ever-worsening metabolic control as diabetes-related issues, cholesterol problems, and heart disease risk factors pile up. If nothing is done, very poor health and early death are certain.
However, the Big Pharma blood-sugar remedies turn out to be really bad for health – and actually complicate rather than improve the patient's health. Even when the drugs aren't directly damaging in a major way, they fail to address the actual reasons for diabetes and typically have the net result of making the factors causing diabetes worse. I know that may seem hard to believe – but it is true, and I will explain it shortly.
On December 17, 2008 the New England Journal of Medicine put the nail in the coffin on another dismal year for the theory of drugs to treat disease, reporting that aggressive use of blood-sugar-lowering medication to prevent heart disease was a complete failure. Its not that lowering blood sugar in this patient population didn't do anything: it made the patients heavier and more hypoglycemic. This newer study followed equally dismal results from the ACCORD trial (Action to Control Cardiovascular Risk in Diabetes), which earlier in 2008 found a 22% increased rate of death in diabetic patients who were aggressively treated with medications.
Some of the newer diabetes medications like Avandia are quite deadly and likely to injure in multiple ways (such as doubling the risk for bone fractures). Scientists at the FDA were so concerned this drug would cause heart failure that they wanted a black box warning on it from the start. However, Von Eschenbach and his band of FDA management goons forced FDA scientists to not warn anyone! As Avandia-treated bodies starting showing up on the doorsteps of morgues around the country, Congress started asking questions. Eventually scientists reported a 43% increase in the risk for heart failure from Avandia; however, the FDA had this data from the start and didn't tell anyone. The FDA allowed Avandia sales to reach 3.2 billion per year – while killing and injuring a lot of patients. Even when the high-profile type II diabetic Tim Russert keeled over dead from a heart attack, nobody in the media seemed interested to know if he was taking Avandia.
At the same time that the FDA was helping to create a market for deadly Avandia sales, they sent out twenty-four warning letters to small dietary supplement companies telling them that their promotion of various products to lower blood sugar, correct insulin resistance, or improve diabetes is against the law. Against whose law? Certainly not the first amendment.
The Blood Sugar Con Job
The FDA and Big Pharma get away with this nonsense because they set the standard for drug effectiveness on a surrogate endpoint or biomarker, in this case the blood sugar level. Their logic is that if blood sugar levels are better than health must be better. This means that any drug that takes a toxic sledgehammer to blood sugar levels, knocking them down, is just fine in the eyes of the FDA even though the drug leaves a trail of damage around the body – even killing the person! On a lesser scale, but using similar logic, doctors think that any medication that helps lower blood sugar is doing the patient a favor. Never do they ask the most obvious question: If you are lowering blood sugar with a drug where is the sugar going? The answer is: most often to stored fat. Or the sugar is simply forced into cells and kills them because the cells couldn't use the sugar. What is a diabetes patient to do? And how does anyone whose blood sugar is beginning to rise get the problem under control? Answering these questions requires that you understand something about the subject, as it is rather obvious most doctors, even those who treat diabetes patients as their primary business, don't have adequate practical knowledge to fix the great majority of people coming to them for help.
Blood Sugar 101
First off, your blood is not a very sweet beverage. Normal fasting blood sugar is slightly less than one teaspoon of sugar in your five or so quarts of blood. What happens when you drink a sugar-sweetened Coke that contains ten teaspoons of sugar?When you eat any food, even fat, your insulin level will rise. Higher amounts of refined carbohydrates or simple sugars will raise your insulin faster and in higher amounts. The greater the fiber content of your diet, the slower insulin is raised and the more controlled the process. When you eat a large meal, regardless of the type of calories, it causes a large and difficult to manage surge in insulin. Insulin is a taxicab for calories. Its goal is to take blood sugar, as its passenger, to various locations in your body that want it. It helps if you are active, as some of the sugar is more likely to be wanted by cells in your body, including your many muscle cells. Blood sugar is fuel, like gasoline is to a car. Your brain must have a regular supply or your head conks out. Thus, following a meal your insulin taxis are busy transporting sugar through your circulation and out to your cells, hoping to find cells that need some sugar.In a healthy person, insulin drops off a whopping sixty percent of the sugar at your liver – which acts as a warehouse, converting the blood sugar to glycogen for storage. Insulin is released by your pancreas in two phases. The first phase is from insulin that is already made and stored in your pancreas, which is just waiting for some food to come along. This is your first wave of taxis coming to pick up the first set of blood-sugar passengers. The release of this insulin triggers your pancreas's beta cells to start making more insulin to deal with the rest of the meal.
As you are eating, some of the insulin transports blood sugar to your white adipose tissue or stored fat. The blood sugar is taken up by fat cells, activating their metabolism, in turn producing the hormone leptin. Leptin now enters your blood and begins traveling up to your brain. The more you eat, the more insulin you make, and the more leptin you make.
When leptin levels get high enough, meaning you have eaten enough, then leptin permeates into your brain and tells your subconscious brain you are full. At the same time the higher levels of leptin are also telling your pancreas that you are full, which turns off the beta cell production of insulin, as no more taxis are needed. If you ate the right amount of food for your physical activity level then blood sugar always has some place healthy to go, insulin rises and falls in a controlled manner, as does leptin. When insulin has too many blood sugar passengers and cells don't need any sugar, then insulin stimulates the production of triglycerides (which can become stored fat). This is how you gain weight. Unfortunately, as triglycerides elevate in your blood they get in the way of leptin getting into your brain. This keeps you eating more than you need to because you don't have a full signal yet, a problem called leptin resistance. This encourages even further insulin-driven triglyceride formation, making it more likely you will gain weight.
If you stop eating so much and start exercising more, then this simple-case issue can improve and will often bounce back to normal function – thus the basic idea of eating less and exercising more to lose weight. If you continually eat too much and are gaining weight, then cells get tired of seeing insulin taxis driving up. In fact, they shutter their windows and lock their doors, insulin becomes persona non grata. The reason for this rejection of insulin is rather simple – if the cells took in blood sugar when they can't use it, because they already have enough, then the extra sugar will caramelize and kill the cell. Rejecting insulin is a self defense measure. This is the mechanism behind basic insulin resistance at the cellular level. If this problem keeps going, blood sugar levels continue to rise, insulin resistance gets worse, leptin resistance gets worse, cholesterol levels go up, blood pressure goes up, triglyceride levels go up, and inflammation really starts heating up. Eventually this leads to type II diabetes, along with many risk factors for heart disease, and then heart and kidney disease lock into place.
The problem for any kind of blood sugar medication is that it only addresses one of many mechanisms that aren't working right, while creating its own side effect complications. At best, it is a temporary solution with a narrow scope of benefit - and does not address the true source of the problem. Furthermore, when more drugs are added in an effort to more comprehensively address the multiple aspects of the problem, then side effects really pile up in a hurry and injure the patient. This means the risk of multiple drug treatment far outweighs the benefits, even though one or two drugs can't get the job done. More often, the medication either forces sugar into cells – killing or injuring them or it transfers the sugar into fat, making leptin problems worse that in turn make insulin problems almost impossible to solve. The shortcoming of these medications is openly acknowledged in the scientific literature, yet this is what passes for standard medical care. It is a disgrace.
Basic Diet Adjustments for Insulin Improvement
The absolute worst possible dietary pattern of eating for a type II diabetic IS THE STANDARD DIET ADVICE GIVEN BY DIETICIANS AND DOCTORS ACROSS THIS COUNTRY FOR ALMOST ALL TYPE II DIABETIC PATIENTS, helping to lock in a national epidemic of type II diabetes. They routinely tell individuals to snack in order to maintain their blood sugar levels and to "stoke" their metabolism with fuel. In normal health, when you haven't eaten for three hours, insulin levels return to a baseline. Now your pancreas makes a different hormone called glucagon. This hormone tells your liver to release the sugar it has stored (glycogen) to sustain your blood sugar levels, and as it does this it turns on your liver's fat burning system. Thus, under the influence of glucagon your liver simultaneously uses sugar and fat to sustain your blood sugar – a true fat burning time that helps to clear up stagnating levels of triglycerides in your blood. If you snack on anything surpassing thirty calories you will raise insulin, which automatically turns off glucagon, causes fat burning to stop, and blunts the use of sugar that has been stored in your liver. However, since you haven't used the stored sugar in your liver, then insulin can't put more sugar back in your liver as it normally would, meaning it will readily turn blood sugar into fat (even if you snacked on something with no fat).
You are supposed to get a snack between meals – but it is supposed to come from your liver, not from eating.The worst things for leptin and insulin are eating between meals, eating large meals, eating low fiber, eating high refined sugar or refined carbohydrates, not eating enough quality protein, and not exercising. If you eat anything after dinner you make matters even worse, because now you reduce the optimal access into your stored fat during sleep, a prime opportunity to burn fat.
When this system is abused and weight is gained, then fat begins to accumulate in excess in your liver. The fat clogs your liver's metabolism and reduces the ability of sugar to store in your liver following a meal. This is liver insulin resistance caused by fatty build up. This means that you are much more likely to become hypoglycemic or low blood sugar between meals – as you don't have enough sugar in your warehouse to use for blood sugar between meals. This same fatty liver problem also gets in the way of how glucagon would burn fat between meals, causing glucagon to synthesize sugar in an inappropriate and out-of-control manner, making blood sugar go high even though you haven't eaten. This is why diabetics wake up with very high fasting blood sugar levels. These are complicated metabolic problems that are more difficult to fix than simple case insulin resistance.
Furthermore, your pancreas starts to tune out leptin, meaning that leptin resistance is occurring at the level of beta cells and the beta cells aren't getting the leptin message to stop making insulin in a timely manner. This causes extra insulin to be made, which excessively lowers blood sugar by turning sugar to fat, while simultaneously inducing hypoglycemia or low blood sugar symptoms. This makes a person want to eat again two to three hours after the previous meal, in turn making the whole problem worse.
And it's about this time, with metabolism clogged and broken, that a young overweight person goes to the doctor and finds out he or she is type II diabetic. If the problem continues, then inflammation begins to damage the insulin-secreting beta cells. Not only are these beta cells now leptin resistant, causing them to overproduce insulin and get tired out, but they are getting damaged and their numbers are declining – meaning now they can't make insulin either. This sends a person down a path of a mixture of type I and type II diabetes - with an autoimmune component sometimes thrown in for good measure, a problem that is seen progressively more often in today's older type II diabetics.
The Complexity of Insulin and Leptin Problems
Well, if you thought that was hard to understand, then realize that the previous description was the rather simple explanation of the problem (and worth reading over again until you understand it). The metabolic problems of a diabetic patient are actually far more complex. To prevent yourself from becoming diabetic or to get over the problem, it is very important to understand even more information.
As your fat cells expand and cram into each other, a highly inflammatory state occurs within your white adipose tissue. These inflammatory signals aggravate and lock in the various problems discussed in previous sections. Another hormone made in fat, adiponectin, is a major player in this equation. In health, leptin and adiponectin elevate in harmony, side by side. When leptin resistance occurs, which is common anytime someone starts gaining weight, then adiponectin levels begin to fall. The fall in adiponectin is caused by the inflammation in white adipose tissue. Interestingly, adiponectin is a primary anti-inflammatory hormone within white adipose tissue. Thus, the inflammation of progressive weight gain eventually overwhelms adiponectin, at which point serious problems really set in. Once adiponectin levels fall too much, then inflammation in fat cells really ramps up. The greater the weight gain and leptin resistance, the farther adiponectin levels fall. When adiponectin levels fall your liver's ability to process sugar and insulin dramatically worsen, and your muscles become resistant to insulin – speeding the onset of type II diabetes. And that's not all – your brain becomes insulin resistant which is actually caused by the leptin resistance, and this problem is now found to lock in all problems of insulin resistance around your body. A great deal of research indicates that the failure of insulin and leptin to register properly in your brain, along with falling adiponectin levels, creates a highly inflammatory state of affairs that is the prime cause of worsening blood sugar regulation and eventual type II diabetes. Diabetic medication does not address these issues, and often makes them worse over time – even if blood sugar numbers appear better for a period of time. Treating blood sugar numbers is not treating the cause of anything. It's like saying the cause of a house fire is because the Fire Department didn't show up fast enough – so now let's put a fire hydrant in everyone's house so we can put out fires faster. That is an accurate analogy of how the Big Pharma-trained medical profession manages the type II diabetic population in our country. Even worse, their monopoly and inept care is sanctioned by the FDA and FTC as law, who act as police force bullies to stamp out any competing interests.
How to Solve the Diabetes Problem
There is no quick fix for type II diabetes, or even fasting blood sugar levels that are on the rise. To be healthy, your fasting blood sugar should never be above 90. However, real health is determined by achieving this number because your body is working properly. There is no vitamin, mineral, or miracle pill that can automatically prevent or treat diabetes. What you are trying to do is create a nutritional environment that supports your body working normally.
Individuals with simple-case insulin and leptin resistance, who cut back on junk, exercise more, make appropriate dietary adjustments, and use some basic dietary supplement support can typically bring these smaller problems in line relatively quickly. When problems are more serious they are complicated by the fact that the liver, pancreas, white adipose tissue, circulatory system, and subconscious brain have been irritated and even damaged by inflammatory compounds. This fact alone takes time to heal – it is not a simple nutritional deficiency – it is more like a badly sprained ankle. Additionally, the liver, muscles, and circulation are clogged with accumulating fat. This is like trying to cook a meal in a filthy kitchen, it is going to be challenging. This problem will only gradually improve as weight is lost, it never improves until the weight is lost, and it is always getting worse if weight is being gained.The solution is to create a pattern of health, rooted in a good diet and exercise, wherein these more advanced problems can begin to correct themselves. Type II diabetes is completely reversible for almost everyone – if only diabetics knew what to do.
Dietary Basics to Correct Type II Diabetes
Dietary fiber, especially soluble fiber, is critical for the repair of blood sugar problems. Soluble fiber is vital for slowing the rate at which sugar enters your blood, thus enabling your insulin system to function with less stress. It also helps you maintain healthier levels of triglycerides and cholesterol. Individuals struggling with blood sugar issues need 35 to 50 grams of fiber per day, much of it as soluble fiber (a higher level than the 25 grams the government recommends for general health). Higher amounts are also very helpful to curb appetite and support weight loss.
A serving of fruit or vegetables or a cup of oatmeal average about 4 grams of soluble fiber per serving. Legumes have about 8 grams of soluble fiber per serving (avoid soy). It is really easy to get higher amounts of soluble fiber with high quality fiber drinks. Pysllium, oat beta glucan concentrates, arabinogalactan, and partially hydrolyzed guar gum are just a few of the many fiber options available for consumers to easily boost soluble fiber intake.
Protein is vital in the repair of blood sugar metabolism. A minimal objective for protein intake is three-fourths of your ideal weight in grams of protein per day. To improve insulin function, the key proteins that help are rich in branch chain amino acids – especially leucine. Unlike any other amino acids, leucine directly communicates to insulin, instructing it to work efficiently in muscle. This not only helps preserve your muscle mass as you lose weight, it helps your muscles use glucose as fuel, in turn supporting healthy insulin function.
(Diabetics with kidney problems due to the disease or to the medications taken to treat it should avoid large amounts of animal protein as animal protein puts a lot of stress on the kidneys.)
Whey protein also helps leptin enter your brain more efficiently, supporting normal insulin function in your nervous system.The highest sources of leucine-containing foods are animal and dairy sources. Cottage cheese and red meat top the list; other sources include milk, cheese, eggs, pork, fish, chicken, legumes, peanuts, nuts, and seeds. If you avoid red meat and dairy products, it is harder it is to get leucine-containing foods in higher amounts – though not impossible. Using whey protein makes it easy.
I always recommend individuals stay away from processed soy protein (like soy protein drinks), as it is anti-thyroid in higher amounts.
The key foods to eliminate are refined carbohydrates, refined sugar, and high fructose corn syrup. Complex carbohydrates and fruit should be eaten at meals, several servings of each per day. Saturated fat and cholesterol-containing foods do not need to be avoided – just don't eat them in excess. A bite or two of dessert is permissible at a dinner meal, but never between meals or as a snack. Avoid adding any sweetener to food, whether natural or artificial, as they skew your taste buds to be addicted to food in larger amounts than you truly need. Soda drinks should be completely avoided. Coffee or tea in moderation. Eat organic whenever possible. Raw foods and vegetable juicing is great – go easy on the carrots and apples/fruit.
The Five Rules of the Leptin Diet
As I have explained in my books, Mastering Leptin and The Leptin Diet, there are five basic rules for eating that help correct leptin and insulin problems. They are:
Rule 1: Never eat after dinner.
Rule 2: Eat three meals a day (do not snack).
Rule 3: Do not eat large meals.
Rule 4: Eat a breakfast containing protein.
Rule 5: Reduce the amount of carbohydrates eaten.
While these rules are fairly simple, they are backed by considerable cutting-edge science. They help you extract more energy from less food. They form the foundation for a healthy style of eating that you can follow for a lifetime without any feeling of deprivation. Some individuals who are type II diabetic may struggle a bit to go five hours between meals or make it through the night. This does not mean the rules are wrong, it simply means that liver and pancreatic fitness need to be restored. You can eat four smaller meals four hours apart to get started, or gradually implement rules until you can do them all. As you improve, work towards the three meals a day. You will be surprised how easy and effective it actually is. Numerous type II diabetic patients have made dramatic improvement by following the Leptin Diet.
How Dietary Supplements Can Help Correct Type II Diabetes
Many people will be able to correct type II diabetes simply by increasing exercise, following the Five Rules of The Leptin Diet, and improving the quality of food they are eating. Because type II diabetic patients have significant issues with inflammatory tissue damage and fat that is accumulating in all the wrong places, dietary supplements generally make the process of improvement easier. For some people they make the process possible. Choose a level of supplement support that makes sense to you. Add to it, or adjust it, so as to help yourself stay on track. It is the consistency of your entire program over a number of months that is your path to getting better.
The following list of supplement ingredients is by no means complete, as many other nutrients positively influence blood sugar and insulin. These are nutrients I have used in clinical nutrition practice with outstanding results. My point is to illustrate the many options and ways nutrition can help support healthy blood sugar metabolism. Nutrients that have a positive influence on blood sugar and insulin:
DHA fish oil – It is now clear that patients with higher levels of DHA have lower amounts of insulin resistance. DHA is known to reduce the inflammation associated with blood sugar and insulin problems. It is also clear that DHA directly boosts the production of adiponectin by white adipose tissue, a hormone that may be key to the prevention of type II diabetes.
Cinnamon – Cinnamon is known to improve insulin resistance by activating gene-related metabolic signaling. It individuals with metabolic syndrome it has been shown to have improved fasting blood glucose, systolic blood pressure, percentage body fat and increased lean body mass. Cinnamon directly inhibits excess sugar from caramelizing body cells and tissues (AGEs –advanced glycation end products).
Banaba leaf – The active component in banaba leaf, corosolic acid, has been shown to support weight loss while lowering levels of blood sugar, insulin, and triglycerides. This helped prevent fatty build up in the liver while raising the very important level of diabetes-preventing adiponectin. Banaba is a traditional remedy for diabetes in the Philippines – and new studies are showing it to have a powerfully helpful influence on white adipose tissue – a mechanism unlike any drug.
Coffee berry – Coffee is well known to decrease the incidence of type II diabetes. Green coffee berries contain polyphenols and chlorogenic acid, a nutrient that helps your liver metabolize sugar effectively by modulating the enzyme glucose-6-phosphatase. It has been shown to improve glucose tolerance, while reducing cholesterol and triglycerides. It has also been shown to be effective for reducing mildly elevated blood pressure.
Chromium – Chromium helps blood sugar enter cells by supporting the natural function of insulin at the cell membrane. The nutrient is commonly lacking in individuals with type II diabetes. In type II diabetic patients chromium is found to improve glucose, insulin, cholesterol and Hemoglobin A1c.
Vanadium – Vanadium is a mineral with insulin-like properties that has been found to improve the metabolism of carbohydrates and fats, even in diabetics. It helps promote better blood sugar metabolism in both muscle and liver.
Inula racemosa – Inula has been found to increase the sensitivity of insulin. In combination with Gymnema sylvestre it was found to guard against steroid induced blood sugar problems, indicating that it helps offset the effects of high stress on blood sugar metabolism.
Gymnema sylvestre – Gymnema sylvestre is widely regarded as a top herb to help combat the problem of type II diabetes. This herb has even been shown to boost the number of pancreatic beta cells – a really unique and helpful support nutrient.
Pterocarpus marsupium - Pterocarpus marsupium is a traditional remedy for diabetes from India. It has insulin-like properties and it has a regenerative effect on the beta cells of the pancreas (cells that make insulin).
Bitter melon – Bitter melon is another Eastern traditional remedy for diabetes, showing improved blood sugar and insulin function, improved lipids, protection for beta cells, and reduced oxidative stress.
Grape seed extract - Grape seed extracts also turns down inflammation in fat cells while boosting the highly protective adiponectin. They have been shown to assist blood sugar entry to cells with insulin-like activity. They also directly inhibit the advanced glycation end products (AGEs) that form in the circulatory system from excess sugar.
Resveratrol – Resveratrol activates the SIRT1 gene, turning on other genes that directly influence insulin function and fat burning, leading researchers to conclude it may be helpful for diabetics. It reduces inflammation in fat cells and boosts adiponectin, a key problem for diabetics.
R-Alpha Lipoic Acid – A nutrient that assists in carbohydrate metabolism and insulin sensitivity, while acting as an antioxidant in nerves to help diabetic neuropathy. A lack of ability to make lipoic acid during aging increases inflammation and insulin resistance. Lipoic acid also protects against the formation of AGEs.
Carnosine – Carnosine is a potent reducer of AGEs and can even reduce the glycation of LDL cholesterol, leading researchers to conclude that carnosine may have therapeutic potential in preventing diabetes-induced atherosclerosis.It is clear that nature's toolbox offers an impressive array of nutrients that support healthy blood glucose and insulin metabolism.
While no person should ever consider these as a treatment in and of themselves, they are a potent array of natural options that can be plugged in, as desired, to an overall diet, exercise, and medical treatment plan to help address the very difficult problem of type II diabetes.
Summary
Type II diabetes is at epidemic levels in America, reaching down to teenagers and young adults in startling numbers. This problem signifies that key regulatory systems have lost their natural balance – meaning that homeostasis has been compromised. Unfortunately, this locks in a path to poor quality health, the early onset of many serious disease, and early death. The medical profession, relying on Big Pharma drugs, has not been able to solve this problem and actually makes it worse on a routine basis.In order to make progress an overall program of lifestyle improvement must be undertaken on a consistent basis. There are no shortcuts. There is little margin for error. Weight must be lost in a gradual and consistent way. Weight gain during any "treatment" means the "treatment" is an utter failure. A healthy program requires making dietary adjustments that have been explained in this article. Consistent exercise is mandatory, the more the better. Dietary supplements can be plugged into an overall program to help the program of recovery go easier – and in some cases may be the key to getting the program on track or keeping it from getting derailed. There are many options. Type II diabetes can be prevented and in many people it can be completely reversed.
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About the author: Byron J. Richards, Board-Certified Clinical Nutritionist, nationally-renowned nutrition expert, and founder of Wellness Resources is a leader in advocating the value of dietary supplements as a vital tool to maintain health. He is an outspoken critic of government and Big Pharma efforts to deny access to natural health products and has written extensively on the life-shortening and health-damaging failures of the sickness industry. www.wellnessresources.com askbyron@wellnessresources.com
Wednesday, January 28, 2009
Tuesday, January 27, 2009
High-Fructose Corn Syrup Contains Mercury
You must assume that if what you eat contains HFCS you are being poisoned in more way than one.
Washington Post January 26, 2009
Study Finds High-Fructose Corn Syrup Contains Mercury
Monday, January 26, 2009; 12:00 AM
MONDAY, Jan. 26 (HealthDay News) -- Almost half of tested samples of commercial high-fructose corn syrup (HFCS) contained mercury, which was also found in nearly a third of 55 popular brand-name food and beverage products where HFCS is the first- or second-highest labeled ingredient, according to two new U.S. studies.
HFCS has replaced sugar as the sweetener in many beverages and foods such as breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments. On average, Americans consume about 12 teaspoons per day of HFCS, but teens and other high consumers can take in 80 percent more HFCS than average.
"Mercury is toxic in all its forms. Given how much high-fructose corn syrup is consumed by children, it could be a significant additional source of mercury never before considered. We are calling for immediate changes by industry and the [U.S. Food and Drug Administration] to help stop this avoidable mercury contamination of the food supply," said the Institute for Agriculture and Trade Policy's Dr. David Wallinga, a co-author of both studies.
In the first study, researchers found detectable levels of mercury in nine of 20 samples of commercial HFCS. The study was published in current issue of Environmental Health.
In the second study, the agriculture group found that nearly one in three of 55 brand-name foods contained mercury. The chemical was most common in HFCS-containing dairy products, dressings and condiments.
The use of mercury-contaminated caustic soda in the production of HFCS is common. The contamination occurs when mercury cells are used to produce caustic soda.
"The bad news is that nobody knows whether or not their soda or snack food contains HFCS made from ingredients like caustic soda contaminated with mercury. The good news is that mercury-free HFCS ingredients exist. Food companies just need a good push to only use those ingredients," Wallinga said.
More information
The U.S. Agency for Toxic Substances & Disease Registry has more about mercury and health.
SOURCE: Institute for Agriculture and Trade Policy, news release, Jan. 26, 2009
© 2009 Scout News LLC. All rights reserved.
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Washington Post January 26, 2009
Study Finds High-Fructose Corn Syrup Contains Mercury
Monday, January 26, 2009; 12:00 AM
MONDAY, Jan. 26 (HealthDay News) -- Almost half of tested samples of commercial high-fructose corn syrup (HFCS) contained mercury, which was also found in nearly a third of 55 popular brand-name food and beverage products where HFCS is the first- or second-highest labeled ingredient, according to two new U.S. studies.
HFCS has replaced sugar as the sweetener in many beverages and foods such as breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments. On average, Americans consume about 12 teaspoons per day of HFCS, but teens and other high consumers can take in 80 percent more HFCS than average.
"Mercury is toxic in all its forms. Given how much high-fructose corn syrup is consumed by children, it could be a significant additional source of mercury never before considered. We are calling for immediate changes by industry and the [U.S. Food and Drug Administration] to help stop this avoidable mercury contamination of the food supply," said the Institute for Agriculture and Trade Policy's Dr. David Wallinga, a co-author of both studies.
In the first study, researchers found detectable levels of mercury in nine of 20 samples of commercial HFCS. The study was published in current issue of Environmental Health.
In the second study, the agriculture group found that nearly one in three of 55 brand-name foods contained mercury. The chemical was most common in HFCS-containing dairy products, dressings and condiments.
The use of mercury-contaminated caustic soda in the production of HFCS is common. The contamination occurs when mercury cells are used to produce caustic soda.
"The bad news is that nobody knows whether or not their soda or snack food contains HFCS made from ingredients like caustic soda contaminated with mercury. The good news is that mercury-free HFCS ingredients exist. Food companies just need a good push to only use those ingredients," Wallinga said.
More information
The U.S. Agency for Toxic Substances & Disease Registry has more about mercury and health.
SOURCE: Institute for Agriculture and Trade Policy, news release, Jan. 26, 2009
© 2009 Scout News LLC. All rights reserved.
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// -->
Monday, January 26, 2009
Better Living with Beans
Getting more protein from plant sources and less from animal sources is one of my dietary goals. Beans along with whole grains are the easiest sources of plant based protein. Making tasty beans is easy. Since breakfast should have a good source of protein, substitute beans for the bread.
One key to good beans is “refrito”. Make a refrito by chopping up one or two tomatoes. I prefer Roma tomatoes. If you keep canned tomatoes on hand, they work fine. Just make sure that your canned tomatoes do not have any high-fructose corn syrup and drain them well before chopping. (In fact, canned tomatoes shouldn’t have any ingredients other than tomatoes, tomato juice and, perhaps salt.) With the tomatoes add chopped onion, chopped green pepper and garlic. A pretty good rule is use about two parts onion one part tomatoes and pepper. Sauté these in olive oil with salt, pepper, chopped cilantro and, if you are an MSG user, Goya Sazon with achiote. If you prefer to avoid MSG, look for a Creole seasoning without it. For the color provided by achiote fry some annatto seeds in oil, strain and add the “annatto oil” to the refrito.
In addition to salt and pepper, I often add ground cumin, “Comino” to refrito, a dash or two is all that is required.
Use dried beans as much as possible. Canned beans are fine too but dried beans just taste better. Drain and rinse canned beans before adding them to the refrito. Any bean is good. Small red beans are traditional but the refrito can be added to any black, red, pinto, or even white beans. You can add refrito to lentils, garbanzos, or pigeon peas.
As with any mira poix the formula for refrito can be modified either by what is on hand or what it is you like. Any fresh/dried herbs can be used. Chilies can be added as well as any hot sauce. Chopped scallions can be added to the beans when served and of course some grated cheese. Try to fresh grate good cheese as the pre-grated packaged stuff is not very good.
Some Reference material from an out side source
"Achiote.- Achiote or Anatto, is a little seed used to give food coloring and flavor, it's a main ingredient in many latin dishes, so try to find it. Latin cooking won't taste the same with out it. I've seen in markets in the states something called "Annatto Butter" from "Goya", It's annatto with lard. If you can find it this will do Ok. In any recipe, when I say Achiote, I mean Achiote oil or Achiote lard. To prepare Achiote oil, you put several achiote seeds in a pan with oil and put it in the fire. Cover the pan, because the seeds will jump and achiote stains are almost impossible to wash out. (As a matter of Fact there are some Indians in Ecuador called "Colorados" (Red ones) that used to paint their bodies and hair with this stuff)."
"Refrito.- Making "Refrito" is a basic skill. Refrito is what is called a fried preparation you put into most cooked dishes. Generally it is: chopped red onion, + chopped green pepper + chopped tomato + Achiote + salt. You fry this mixture until the onions are cooked and loose their consistency. The exact preparation of refrito for each dish may vary (some don't have tomato, others include garlic, etc), but that's the general technique."
One key to good beans is “refrito”. Make a refrito by chopping up one or two tomatoes. I prefer Roma tomatoes. If you keep canned tomatoes on hand, they work fine. Just make sure that your canned tomatoes do not have any high-fructose corn syrup and drain them well before chopping. (In fact, canned tomatoes shouldn’t have any ingredients other than tomatoes, tomato juice and, perhaps salt.) With the tomatoes add chopped onion, chopped green pepper and garlic. A pretty good rule is use about two parts onion one part tomatoes and pepper. Sauté these in olive oil with salt, pepper, chopped cilantro and, if you are an MSG user, Goya Sazon with achiote. If you prefer to avoid MSG, look for a Creole seasoning without it. For the color provided by achiote fry some annatto seeds in oil, strain and add the “annatto oil” to the refrito.
In addition to salt and pepper, I often add ground cumin, “Comino” to refrito, a dash or two is all that is required.
Use dried beans as much as possible. Canned beans are fine too but dried beans just taste better. Drain and rinse canned beans before adding them to the refrito. Any bean is good. Small red beans are traditional but the refrito can be added to any black, red, pinto, or even white beans. You can add refrito to lentils, garbanzos, or pigeon peas.
As with any mira poix the formula for refrito can be modified either by what is on hand or what it is you like. Any fresh/dried herbs can be used. Chilies can be added as well as any hot sauce. Chopped scallions can be added to the beans when served and of course some grated cheese. Try to fresh grate good cheese as the pre-grated packaged stuff is not very good.
Some Reference material from an out side source
"Achiote.- Achiote or Anatto, is a little seed used to give food coloring and flavor, it's a main ingredient in many latin dishes, so try to find it. Latin cooking won't taste the same with out it. I've seen in markets in the states something called "Annatto Butter" from "Goya", It's annatto with lard. If you can find it this will do Ok. In any recipe, when I say Achiote, I mean Achiote oil or Achiote lard. To prepare Achiote oil, you put several achiote seeds in a pan with oil and put it in the fire. Cover the pan, because the seeds will jump and achiote stains are almost impossible to wash out. (As a matter of Fact there are some Indians in Ecuador called "Colorados" (Red ones) that used to paint their bodies and hair with this stuff)."
"Refrito.- Making "Refrito" is a basic skill. Refrito is what is called a fried preparation you put into most cooked dishes. Generally it is: chopped red onion, + chopped green pepper + chopped tomato + Achiote + salt. You fry this mixture until the onions are cooked and loose their consistency. The exact preparation of refrito for each dish may vary (some don't have tomato, others include garlic, etc), but that's the general technique."
Tuesday, January 20, 2009
Did MSG make me fat?
I have been a proponent and user of MSG forever. Convinced that MSG was a “natural” product derived from vegetables, I saw no reason to avoid it. In fact I embraced it with gusto. Now I’m not so sure. The following article, which I will take with a grain of salt or, perhaps a grain of MSG, makes a good point or two. I don’t think I am ready to buy into the brain damage part, but the article does point out just how “unnatural” MSG is (much like High-Fructose Corn Syrup). I will evaluate the methods I use to produce umami in the food that I prepare.
If you do wish to avoid MSG in prepared and processed food, the article points out that it can be hidden as an ingredient in any number of ways:
“The term MSG is seldom seen listed on a food label, but MSG is most likely contained in the food, in a disguised form. Here are some of its many disguises: hydrolyzed vegetable protein, autolyzed vegetable protein, textured vegetable protein, hydrolyzed yeast extract, autolyzed yeast extract, plant protein extract, sodium caseinate, calcium caseinate, yeast extract, textured whey protein, and textured soy protein. Even the innocuous terms spice and natural flavor can designate the presence of MSG.”
Consuming Common Food Additive MSG Increases Risk of Weight Gain
by Barbara Minton, Natural Health Editor
(NaturalNews) Research has shown that a flavor enhancer found in many popular foods known as monosodium glutamate (MSG) causes weight gain and obesity in lab animals by damaging the appetite regulation center in the area of the brain known as the hypothalamus, causing leptin resistence. Leptin is the hormone that controls how much a person feels like eating. The fullness, gratification and satisfaction that come from having eaten is completely lost when MSG is consumed, leading to an urge to eat that never stops. A recent cross-sectional study in China supports the conclusion that what was seen in the animal studies also applies to people.
Study finds using MSG can make you fat
The study, reported in the August edition of Obesity examined the association between MSG intake and weight gain in humans. Researchers conducted a cross-sectional study involving 752 healthy Chinese people ages 40-59. These people were randomly sampled from three rural villages in north and south China. Forty-eight percent were women. The great majority of the participants prepared their foods at home, without use of commercially processed foods. For the study, participants were told to add quantified amounts of MSG when preparing their foods. Eighty-two percent of the participants were MSG users. Their average intake was 330 milligrams per day.
After adjusting for confounders including physical activity and total energy intake, the researchers found that MSG consumption was positively related to increases in body mass index. Weight gain was significantly greater in MSG users than in nonusers. For the third of participants using the highest amount of MSG, the odds of reaching overweight status were between 2.10 and 2.75 greater than for nonusers.
MSG is an excitotoxin that causes brain damage
MSG is a food additive found in almost all commercially prepared and packaged food. It supercharges the taste of food, but not in the way you would think. MSG operates on the brain, fooling it into thinking food tastes really great. MSG is an excitotoxin in the brain, meaning that it over stimulates the brain causing the production of excessive amounts of dopamine. This creates a drug-like rush that provides a brief sensation of well being. It is highly addictive, causing its consumers to keep coming back for more and end up overeating. In the process, brain cells are destroyed.
Because MSG damages the brain and alters the ability of the brain to respond to the signal from the hormone leptin that satiety has occurred, it is a prime culprit in the epidemic of obesity that has everyone scratching their heads as to cause. Several research studies have shown that ingestion of MSG induces obesity in rats. In fact, when researchers want to fatten up lab rats for experiments, they feed them MSG because its effect is so predictable and rats will bulk up with regularity. MSG destroys the hard wiring in the brain of a rat like it does in the brain of a person.
Corporations that sell processed food love MSG because it makes cheap ingredients taste great. The success of their highly addictive branded flavors depends on their ability to stimulate the brain and create a repetitive response to these products. Instead of creating a quality product that tastes good on its own merits, processed food producers just lace a low integrity food product with MSG without regard for the negative effects it will have on the person who eats this product.
One of corporate America's best friends, the FDA, has said for many years that consumption of MSG is safe, and has condoned its use as an additive flavor enhancer in countless processed and branded food products. As obesity has reached epidemic proportions in American society, the FDA has purposefully ignored the steady stream of research showing its obesity producing effects.
MSG also promotes liver inflammation and dysplasia
Chronic inflammation is a common theme in a variety of disease pathways, including autoimmune diseases. It is a concern due to its increasing prevalence in the westernized world and its direct correlation with lifestyle factors, particularly the diet. Diet caused liver damage may lead to liver cancer. In a study reported in the February-March, 2008 edition of the Journal of Autoimmunity, researchers reported that injecting MSG in mice leads to significant liver inflammation along with obesity and type 2 diabetes. To address the long-term consequences of MSG on inflammation, they performed serial analysis of MSG injected mice and focused in particular on liver pathology.
They found that by the age of 6 and 12 months, all MSG treated mice developed liver inflammation and structural change. Lesions were detected in some cases. They concluded that their results take on considerable significance in light of the widespread usage of dietary MSG and suggested that MSG should have its safety profile re-examined and potentially be withdrawn from the food chain.
The FDA condones food producers hiding MSG in their products
When people become aware of the dangers to their health and well being from the use of MSG, they no longer want to buy products that contain it. The producers of processed foods know that people don't want to consume MSG but are unwilling to remove it from their products because without it, people wouldn't want to buy them unless the quality was greatly improved, a task which would raise the cost of production. So they have gone to extremes to hide MSG in their products and this has been allowed by the FDA.
The term MSG is seldom seen listed on a food label, but MSG is most likely contained in the food, in a disguised form. Here are some of its many disguises: hydrolyzed vegetable protein, autolyzed vegetable protein, textured vegetable protein, hydrolyzed yeast extract, autolyzed yeast extract, plant protein extract, sodium caseinate, calcium caseinate, yeast extract, textured whey protein, and textured soy protein. Even the innocuous terms spice and natural flavor can designate the presence of MSG.
The use of MSG is another example of how corporate America has turned its back on the very consumers who buy their products, all in the name of greed. By continuing to pump their products full of MSG after knowing their customers do not want to consume it, food corporations are showing the ultimate in contempt for the food buying public, a contempt which should produce outrage rather than brand loyalty.
MSG is the world's most widely used flavor enhancer
It's very difficult to find any canned or packaged food item that does not contain MSG in one of its hidden forms. It's in canned and boxed soups, dried soup mixes, frozen prepared meals, canned prepared meals, fast food, junk food, snack food, Chinese food, gravy, stew, chili, canned beans, salad dressing, seasoning blends and mixes, bullion, broths, and prepared pasta products. Most restaurant food contains loads of MSG. It's what makes the restaurant experience so compelling. Hot food bars at grocery stores have foods containing MSG. Even high priced prepared foods that market themselves as gourmet are laced with MSG, such as the soup mixes and other non-dessert products at Harry and David's
You won't escape MSG shopping at Whole Foods or other stores that claim to sell healthy food. Many of the bagged, bottled, frozen and canned foods at Whole Foods contain MSG hidden under another name. Some of the deli dishes as well as those on the hot bar and the take-out rack contain hidden MSG.
Most processed food for children also contains high levels of MSG, such as spaghetti O's and other prepared pasta or pasta mixes, alphabet soup and chicken noodle soup, microwavable cups, packaged dinners marketed to kids, and much more. A meal of MSG containing food can raise the blood level of excitotoxin to a value proven in primates to destroy brain cells. A child's brain is four times mores sensitive to damage by excitotoxins than is the brain of an adult.
Chronic MSG ingestion by children may be one reason behind the nation's falling test scores, as well as attention and hyperactivity problems exhibited by children at home and at school.
The best way avoid MSG is by buying whole foods and preparing them at home. The next best thing is to become an expert at label reading and knowing the various disguises under which MSG travels. There are a few packaged prepared items at traditional grocery stores that do not contain MSG. At health food stores there are many more.
When you have managed to avoid MSG for a period of time and adjusted to the delicious taste of food as it was meant to be experienced, you will be shocked when you go out to a restaurant and taste food loaded with MSG again. You will know instantly because the flavor is so intense it is almost eye popping, and you suddenly want to just keep eating and eating.
Study found Red Clover able to block brain damage from MSG
Sometimes you just can't get around having to eat food that contains MSG. Eating at a restaurant with friends, an invitation to the boss' house for dinner, the need to stop for fast food while on a trip and many other situations can crop up where exposure to MSG is inevitable. A recent study found that pre-treating yourself with a supplement of red clover before you dine can nullify the potential for brain damage from MSG.
Phytomedicine, June 5, 2008 edition, reports researchers finding that the natural mixture of phytoestrogenic isoflavones found in red clover can protect the brain from MSG toxicity. They used a human cortical cell line to test the efficacy of a red clover fraction. When the cells were pretreated with red clover isoflavones there was a significant increase in cell survival and a significant decreased in the release of an enzyme indicating cell damage. The pretreatment also prevented the morphological disruption caused by MSG.
If you do wish to avoid MSG in prepared and processed food, the article points out that it can be hidden as an ingredient in any number of ways:
“The term MSG is seldom seen listed on a food label, but MSG is most likely contained in the food, in a disguised form. Here are some of its many disguises: hydrolyzed vegetable protein, autolyzed vegetable protein, textured vegetable protein, hydrolyzed yeast extract, autolyzed yeast extract, plant protein extract, sodium caseinate, calcium caseinate, yeast extract, textured whey protein, and textured soy protein. Even the innocuous terms spice and natural flavor can designate the presence of MSG.”
Consuming Common Food Additive MSG Increases Risk of Weight Gain
by Barbara Minton, Natural Health Editor
(NaturalNews) Research has shown that a flavor enhancer found in many popular foods known as monosodium glutamate (MSG) causes weight gain and obesity in lab animals by damaging the appetite regulation center in the area of the brain known as the hypothalamus, causing leptin resistence. Leptin is the hormone that controls how much a person feels like eating. The fullness, gratification and satisfaction that come from having eaten is completely lost when MSG is consumed, leading to an urge to eat that never stops. A recent cross-sectional study in China supports the conclusion that what was seen in the animal studies also applies to people.
Study finds using MSG can make you fat
The study, reported in the August edition of Obesity examined the association between MSG intake and weight gain in humans. Researchers conducted a cross-sectional study involving 752 healthy Chinese people ages 40-59. These people were randomly sampled from three rural villages in north and south China. Forty-eight percent were women. The great majority of the participants prepared their foods at home, without use of commercially processed foods. For the study, participants were told to add quantified amounts of MSG when preparing their foods. Eighty-two percent of the participants were MSG users. Their average intake was 330 milligrams per day.
After adjusting for confounders including physical activity and total energy intake, the researchers found that MSG consumption was positively related to increases in body mass index. Weight gain was significantly greater in MSG users than in nonusers. For the third of participants using the highest amount of MSG, the odds of reaching overweight status were between 2.10 and 2.75 greater than for nonusers.
MSG is an excitotoxin that causes brain damage
MSG is a food additive found in almost all commercially prepared and packaged food. It supercharges the taste of food, but not in the way you would think. MSG operates on the brain, fooling it into thinking food tastes really great. MSG is an excitotoxin in the brain, meaning that it over stimulates the brain causing the production of excessive amounts of dopamine. This creates a drug-like rush that provides a brief sensation of well being. It is highly addictive, causing its consumers to keep coming back for more and end up overeating. In the process, brain cells are destroyed.
Because MSG damages the brain and alters the ability of the brain to respond to the signal from the hormone leptin that satiety has occurred, it is a prime culprit in the epidemic of obesity that has everyone scratching their heads as to cause. Several research studies have shown that ingestion of MSG induces obesity in rats. In fact, when researchers want to fatten up lab rats for experiments, they feed them MSG because its effect is so predictable and rats will bulk up with regularity. MSG destroys the hard wiring in the brain of a rat like it does in the brain of a person.
Corporations that sell processed food love MSG because it makes cheap ingredients taste great. The success of their highly addictive branded flavors depends on their ability to stimulate the brain and create a repetitive response to these products. Instead of creating a quality product that tastes good on its own merits, processed food producers just lace a low integrity food product with MSG without regard for the negative effects it will have on the person who eats this product.
One of corporate America's best friends, the FDA, has said for many years that consumption of MSG is safe, and has condoned its use as an additive flavor enhancer in countless processed and branded food products. As obesity has reached epidemic proportions in American society, the FDA has purposefully ignored the steady stream of research showing its obesity producing effects.
MSG also promotes liver inflammation and dysplasia
Chronic inflammation is a common theme in a variety of disease pathways, including autoimmune diseases. It is a concern due to its increasing prevalence in the westernized world and its direct correlation with lifestyle factors, particularly the diet. Diet caused liver damage may lead to liver cancer. In a study reported in the February-March, 2008 edition of the Journal of Autoimmunity, researchers reported that injecting MSG in mice leads to significant liver inflammation along with obesity and type 2 diabetes. To address the long-term consequences of MSG on inflammation, they performed serial analysis of MSG injected mice and focused in particular on liver pathology.
They found that by the age of 6 and 12 months, all MSG treated mice developed liver inflammation and structural change. Lesions were detected in some cases. They concluded that their results take on considerable significance in light of the widespread usage of dietary MSG and suggested that MSG should have its safety profile re-examined and potentially be withdrawn from the food chain.
The FDA condones food producers hiding MSG in their products
When people become aware of the dangers to their health and well being from the use of MSG, they no longer want to buy products that contain it. The producers of processed foods know that people don't want to consume MSG but are unwilling to remove it from their products because without it, people wouldn't want to buy them unless the quality was greatly improved, a task which would raise the cost of production. So they have gone to extremes to hide MSG in their products and this has been allowed by the FDA.
The term MSG is seldom seen listed on a food label, but MSG is most likely contained in the food, in a disguised form. Here are some of its many disguises: hydrolyzed vegetable protein, autolyzed vegetable protein, textured vegetable protein, hydrolyzed yeast extract, autolyzed yeast extract, plant protein extract, sodium caseinate, calcium caseinate, yeast extract, textured whey protein, and textured soy protein. Even the innocuous terms spice and natural flavor can designate the presence of MSG.
The use of MSG is another example of how corporate America has turned its back on the very consumers who buy their products, all in the name of greed. By continuing to pump their products full of MSG after knowing their customers do not want to consume it, food corporations are showing the ultimate in contempt for the food buying public, a contempt which should produce outrage rather than brand loyalty.
MSG is the world's most widely used flavor enhancer
It's very difficult to find any canned or packaged food item that does not contain MSG in one of its hidden forms. It's in canned and boxed soups, dried soup mixes, frozen prepared meals, canned prepared meals, fast food, junk food, snack food, Chinese food, gravy, stew, chili, canned beans, salad dressing, seasoning blends and mixes, bullion, broths, and prepared pasta products. Most restaurant food contains loads of MSG. It's what makes the restaurant experience so compelling. Hot food bars at grocery stores have foods containing MSG. Even high priced prepared foods that market themselves as gourmet are laced with MSG, such as the soup mixes and other non-dessert products at Harry and David's
You won't escape MSG shopping at Whole Foods or other stores that claim to sell healthy food. Many of the bagged, bottled, frozen and canned foods at Whole Foods contain MSG hidden under another name. Some of the deli dishes as well as those on the hot bar and the take-out rack contain hidden MSG.
Most processed food for children also contains high levels of MSG, such as spaghetti O's and other prepared pasta or pasta mixes, alphabet soup and chicken noodle soup, microwavable cups, packaged dinners marketed to kids, and much more. A meal of MSG containing food can raise the blood level of excitotoxin to a value proven in primates to destroy brain cells. A child's brain is four times mores sensitive to damage by excitotoxins than is the brain of an adult.
Chronic MSG ingestion by children may be one reason behind the nation's falling test scores, as well as attention and hyperactivity problems exhibited by children at home and at school.
The best way avoid MSG is by buying whole foods and preparing them at home. The next best thing is to become an expert at label reading and knowing the various disguises under which MSG travels. There are a few packaged prepared items at traditional grocery stores that do not contain MSG. At health food stores there are many more.
When you have managed to avoid MSG for a period of time and adjusted to the delicious taste of food as it was meant to be experienced, you will be shocked when you go out to a restaurant and taste food loaded with MSG again. You will know instantly because the flavor is so intense it is almost eye popping, and you suddenly want to just keep eating and eating.
Study found Red Clover able to block brain damage from MSG
Sometimes you just can't get around having to eat food that contains MSG. Eating at a restaurant with friends, an invitation to the boss' house for dinner, the need to stop for fast food while on a trip and many other situations can crop up where exposure to MSG is inevitable. A recent study found that pre-treating yourself with a supplement of red clover before you dine can nullify the potential for brain damage from MSG.
Phytomedicine, June 5, 2008 edition, reports researchers finding that the natural mixture of phytoestrogenic isoflavones found in red clover can protect the brain from MSG toxicity. They used a human cortical cell line to test the efficacy of a red clover fraction. When the cells were pretreated with red clover isoflavones there was a significant increase in cell survival and a significant decreased in the release of an enzyme indicating cell damage. The pretreatment also prevented the morphological disruption caused by MSG.
Monday, January 12, 2009
Homemade Superfood
NaturalNews.com printable article Originally published January 9, 2009
Homemade Superfood III: Old Fashioned Chicken Soup
by Neil McLaughlin, citizen journalist
(NaturalNews) Many debate which ingredient in chicken soup is most responsible for its healing properties. While the stock is clearly the most nutritious element, each of the other ingredients offer medicinal benefits as well. This article details the health benefits of the main ingredients in chicken soup.A traditional comfort food, real chicken soup offers every required vitamin and mineral. The broth provides a soothing effect on the nerve bundles in the stomach, countering the effects of stress at the root. Also, there is likely synergy between the components.
Organic versus Free Range Chicken; commercially raised chickens are often raised in deplorable conditions, free range chickens are supposedly treated more humanely, but nowadays supermarkets feature so many adjectives for chickens that it is difficult to interpret them (for example "free walking" and "cage free"). Many of these terms are about as meaningful as "really good". The best bet is to find a local farm that has eggs and actually raises chickens properly, or raise your own. Go with organic chicken whenever possible. They will be smaller, more expensive and have a lot less fat but avoiding hormones, anti-biotics and everything else fed to or injected into regular store chickens is worth a little more money.
Chicken Soup Ingredients* Chicken Stock – Gallus domesticus (Thesienidae)
Chicken is a good source of protein, providing 100% of the daily recommended amount in a 6 ounce serving. Chicken contains Phosphorous, Selenium and B Vitamins. Chicken Stock is basically a whole, liquefied, purified chicken, complete with all of the nutrients found in the organs and bones. While store-bought chicken stock is now available as organic, it cannot really compare to homemade as it is not in gelatin form and normally contains autolyzed yeast extract which in some cases is similar to MSG. Once the stock is made, the soup itself can be made quickly.
Potato - Solanum tuberosum (Solanaceae)
Potato contains the phytonutrient kukoamine that may lower blood pressure. A member of the nightshade family, potatoes are a good source of protein. It is important to buy organic potatoes as even the potato farmers avoid consuming potatoes raised with the dangerous fungicides they use, some of which they apply wearing anti-radiation gear! Potato is an optional starch option for chicken soup, to be used in lieu of rice or noodles.
Turnip - Brassica rapa (Brassicaceae)
A member of the broccoli family, turnip is a good source of vitamin C and Iron. Turnips (particularly turnip greens) contain lutein, a powerful antioxidant that helps prevent cataracts and improves circulation. Turnip can be used to treat diabetes, high blood pressure and to reduce cancer of the lung and stomach.
Parsnip - Pastinaca sativa (Apiaceae)
Parsnip contains potassium and B vitamins and are a great source of fiber. While sweet, parsnips are low in calories and help balance blood sugar. Parsnips contain folic acid and can reduce the risk of certain birth defects.
Onion - Allium Cepa (Liliaceae)
Onion contains the antioxidant Quercetin, a flavenoid along with vitamin C, vitamin E, Potassium, Fiber and Folic Acid. Onion relieves congestion and allergy symptoms along with reducing cholesterol, cataracts, atherosclerosis and coronary heart disease. Consuming onion helps remove heavy metals from the body. Onion has antimicrobial properties and helps fight cancer of the ovaries, breast, lung and bladder.
Garlic - Allium Sativum (Liliaceae)
Garlic contains the antioxidant Allicin (a compound formed from alliin and allinase when the cloves are is crushed or bruised). Consuming garlic lowers blood pressure and cholesterol while cleansing the liver. Garlic offers unique benefits when consumed in raw, cooked or aged form. Garlic has antiviral, antibacterial, antimicrobial, antifungal and anti-parasitic properties and helps fight stomach cancer.
Carrot - Daucus carota sativus (Umbelliferae)
Carrot contains the volatile oils Carotol, Asarone, Pinene, Limonene, Carotene and Asparagines. Carrot can stimulate the release of hormones via the pituitary gland. Carrots help maintain good vision and carrot juice is highly cleansing, detoxifying the liver. Carrots have strong diuretic properties.
Celery - Apium graveolens (Umbelliferae)
Celery contains the antioxidant Limonene, a volatile oil, along with Phthalides. Celery has been cultivated for 3000 years, mostly as a food but as medicine as well. Celery helps detoxify the body and improve circulation of blood to muscles and joints. Celery reduces blood pressure and is used to relieve the bladder, kidneys and lungs.
Parsley - Petroselinum crispum (Umbelliferae)
Parsley contains the antioxidants Myristicin (20%) and Aiole (18%), both volatile oils. Parsley also contains Vitamin A, C, E and Iron, along with terpenes, flavonoids, phthalides, coumarins (including bergapten). Parsley is a pain reliever, promotes and relieves menstruation, and is the antidote for garlic breath. Parsley root has even more medicinal properties than leaf or seed form. Parsley has anti-inflammatory properties.
Sage - Salvia officinalis (Lamiaceae)
Sage is a member of the mint family along with about 500 other species of Salvia. Sage contains the volatile oil thujon, a powerful hormonal stimulant. Sage can relieve muscle spasms and a sore throat. The classic herb for foul, sage has astringent, antiseptic, antispasmodic, antidiaphoretic, antimicrobial, and carminative properties.
Rosemary - Rosmarinus officinalis (Lamiaceae)
Rosemary is a mild stimulant and can be used to boost memory performance. Rosemary contains the volatile oil rosmaricine along with borneol, camphene, camphor, apigenin, and diosmin. Rosemary has anti-inflammatory properties and can be used to treat vertigo, epilepsy, migraines, sore throat, poor circulation and stressed adrenal glands. An uplifting herb, rosemary has been used to treat depression.
Thyme - Thymus vulgaris (Lamiaceae)
Thyme is known as the longevity herb, perhaps due to the anti-aging properties of a powerful volatile oil containing the active constituent thymol, which has powerful antiseptic and antifungal properties. Thyme is an expectorant so it can be used to treat a cough. Thyme also contains methyl chavicol, cineole, borneol, apigenin and luteolin. Thyme expels worms and can be used to relieve muscle spasms and allergies.Not all of these ingredients are required in the same batch of soup. The stock alone tastes great so anything else you add is a bonus
Recipe for Chicken Soup
Ingredients:
* 1 quart Chicken Stock
* 1 Parsnip
* 1 Potato
*1 Carrot
* 1 Celery stalk
* 1/4 cup Parsley, chopped
* 1 Onion
* 2 Garlic cloves
* 1 tsp Celery Seed
* 1 tsp Thyme
* 1 tsp Sage (powdered)
* 1 tsp Mustard seed
* (Optional) Chicken meat
Instructions:
* Heat stock in a soup pot. In cast iron skillet, heat 1 Tbsp chicken fat (or butter/olive blend). Add garlic and seed herbs to oil. If using potato, cut potato in half and sear halves (flat side down) in hot oil.* When seeds start to snap, add parsley and remaining vegetables, diced. Pan sear vegetables, then add 1/2 cup chicken stock. Saute vegetables 2 minutes (leave some snap to them) and add to stock.* (Optional) if using chicken meat, add cooked chicken meat last. Serve with dark rye or pumpernickel bread.
References:The Encyclopedia of Medicinal Plants by Doris Kindersley and Andrew Chevallier, A practical reference guide to over 550 Key Herbs & their Medicinal Uses. Some details about potato and parsnip were obtained from (www.howstuffworks.com) .Make stock from scratch: Take Stock in Your Health With Bone Gelatin.
About the authorNeil McLaughlin is a computer scientist specializing in 3d graphics and simulation. He can be reached at naturalnews461 (at) yahoo (dot) com.
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. NaturalNews.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NaturalNews.com/terms.shtml
Homemade Superfood III: Old Fashioned Chicken Soup
by Neil McLaughlin, citizen journalist
(NaturalNews) Many debate which ingredient in chicken soup is most responsible for its healing properties. While the stock is clearly the most nutritious element, each of the other ingredients offer medicinal benefits as well. This article details the health benefits of the main ingredients in chicken soup.A traditional comfort food, real chicken soup offers every required vitamin and mineral. The broth provides a soothing effect on the nerve bundles in the stomach, countering the effects of stress at the root. Also, there is likely synergy between the components.
Organic versus Free Range Chicken; commercially raised chickens are often raised in deplorable conditions, free range chickens are supposedly treated more humanely, but nowadays supermarkets feature so many adjectives for chickens that it is difficult to interpret them (for example "free walking" and "cage free"). Many of these terms are about as meaningful as "really good". The best bet is to find a local farm that has eggs and actually raises chickens properly, or raise your own. Go with organic chicken whenever possible. They will be smaller, more expensive and have a lot less fat but avoiding hormones, anti-biotics and everything else fed to or injected into regular store chickens is worth a little more money.
Chicken Soup Ingredients* Chicken Stock – Gallus domesticus (Thesienidae)
Chicken is a good source of protein, providing 100% of the daily recommended amount in a 6 ounce serving. Chicken contains Phosphorous, Selenium and B Vitamins. Chicken Stock is basically a whole, liquefied, purified chicken, complete with all of the nutrients found in the organs and bones. While store-bought chicken stock is now available as organic, it cannot really compare to homemade as it is not in gelatin form and normally contains autolyzed yeast extract which in some cases is similar to MSG. Once the stock is made, the soup itself can be made quickly.
Potato - Solanum tuberosum (Solanaceae)
Potato contains the phytonutrient kukoamine that may lower blood pressure. A member of the nightshade family, potatoes are a good source of protein. It is important to buy organic potatoes as even the potato farmers avoid consuming potatoes raised with the dangerous fungicides they use, some of which they apply wearing anti-radiation gear! Potato is an optional starch option for chicken soup, to be used in lieu of rice or noodles.
Turnip - Brassica rapa (Brassicaceae)
A member of the broccoli family, turnip is a good source of vitamin C and Iron. Turnips (particularly turnip greens) contain lutein, a powerful antioxidant that helps prevent cataracts and improves circulation. Turnip can be used to treat diabetes, high blood pressure and to reduce cancer of the lung and stomach.
Parsnip - Pastinaca sativa (Apiaceae)
Parsnip contains potassium and B vitamins and are a great source of fiber. While sweet, parsnips are low in calories and help balance blood sugar. Parsnips contain folic acid and can reduce the risk of certain birth defects.
Onion - Allium Cepa (Liliaceae)
Onion contains the antioxidant Quercetin, a flavenoid along with vitamin C, vitamin E, Potassium, Fiber and Folic Acid. Onion relieves congestion and allergy symptoms along with reducing cholesterol, cataracts, atherosclerosis and coronary heart disease. Consuming onion helps remove heavy metals from the body. Onion has antimicrobial properties and helps fight cancer of the ovaries, breast, lung and bladder.
Garlic - Allium Sativum (Liliaceae)
Garlic contains the antioxidant Allicin (a compound formed from alliin and allinase when the cloves are is crushed or bruised). Consuming garlic lowers blood pressure and cholesterol while cleansing the liver. Garlic offers unique benefits when consumed in raw, cooked or aged form. Garlic has antiviral, antibacterial, antimicrobial, antifungal and anti-parasitic properties and helps fight stomach cancer.
Carrot - Daucus carota sativus (Umbelliferae)
Carrot contains the volatile oils Carotol, Asarone, Pinene, Limonene, Carotene and Asparagines. Carrot can stimulate the release of hormones via the pituitary gland. Carrots help maintain good vision and carrot juice is highly cleansing, detoxifying the liver. Carrots have strong diuretic properties.
Celery - Apium graveolens (Umbelliferae)
Celery contains the antioxidant Limonene, a volatile oil, along with Phthalides. Celery has been cultivated for 3000 years, mostly as a food but as medicine as well. Celery helps detoxify the body and improve circulation of blood to muscles and joints. Celery reduces blood pressure and is used to relieve the bladder, kidneys and lungs.
Parsley - Petroselinum crispum (Umbelliferae)
Parsley contains the antioxidants Myristicin (20%) and Aiole (18%), both volatile oils. Parsley also contains Vitamin A, C, E and Iron, along with terpenes, flavonoids, phthalides, coumarins (including bergapten). Parsley is a pain reliever, promotes and relieves menstruation, and is the antidote for garlic breath. Parsley root has even more medicinal properties than leaf or seed form. Parsley has anti-inflammatory properties.
Sage - Salvia officinalis (Lamiaceae)
Sage is a member of the mint family along with about 500 other species of Salvia. Sage contains the volatile oil thujon, a powerful hormonal stimulant. Sage can relieve muscle spasms and a sore throat. The classic herb for foul, sage has astringent, antiseptic, antispasmodic, antidiaphoretic, antimicrobial, and carminative properties.
Rosemary - Rosmarinus officinalis (Lamiaceae)
Rosemary is a mild stimulant and can be used to boost memory performance. Rosemary contains the volatile oil rosmaricine along with borneol, camphene, camphor, apigenin, and diosmin. Rosemary has anti-inflammatory properties and can be used to treat vertigo, epilepsy, migraines, sore throat, poor circulation and stressed adrenal glands. An uplifting herb, rosemary has been used to treat depression.
Thyme - Thymus vulgaris (Lamiaceae)
Thyme is known as the longevity herb, perhaps due to the anti-aging properties of a powerful volatile oil containing the active constituent thymol, which has powerful antiseptic and antifungal properties. Thyme is an expectorant so it can be used to treat a cough. Thyme also contains methyl chavicol, cineole, borneol, apigenin and luteolin. Thyme expels worms and can be used to relieve muscle spasms and allergies.Not all of these ingredients are required in the same batch of soup. The stock alone tastes great so anything else you add is a bonus
Recipe for Chicken Soup
Ingredients:
* 1 quart Chicken Stock
* 1 Parsnip
* 1 Potato
*1 Carrot
* 1 Celery stalk
* 1/4 cup Parsley, chopped
* 1 Onion
* 2 Garlic cloves
* 1 tsp Celery Seed
* 1 tsp Thyme
* 1 tsp Sage (powdered)
* 1 tsp Mustard seed
* (Optional) Chicken meat
Instructions:
* Heat stock in a soup pot. In cast iron skillet, heat 1 Tbsp chicken fat (or butter/olive blend). Add garlic and seed herbs to oil. If using potato, cut potato in half and sear halves (flat side down) in hot oil.* When seeds start to snap, add parsley and remaining vegetables, diced. Pan sear vegetables, then add 1/2 cup chicken stock. Saute vegetables 2 minutes (leave some snap to them) and add to stock.* (Optional) if using chicken meat, add cooked chicken meat last. Serve with dark rye or pumpernickel bread.
References:The Encyclopedia of Medicinal Plants by Doris Kindersley and Andrew Chevallier, A practical reference guide to over 550 Key Herbs & their Medicinal Uses. Some details about potato and parsnip were obtained from (www.howstuffworks.com) .Make stock from scratch: Take Stock in Your Health With Bone Gelatin.
About the authorNeil McLaughlin is a computer scientist specializing in 3d graphics and simulation. He can be reached at naturalnews461 (at) yahoo (dot) com.
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. NaturalNews.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NaturalNews.com/terms.shtml
Wednesday, January 7, 2009
NaturalNews.com printable articleOriginally published January 6 2009
Grape Seed Extract Kills Leukemia Cells
by Sherry Baker, Health Sciences Editor
(NaturalNews) Grapes, grape juice and wine made from grapes have been in the news for the last few years -- making headlines for their potential heart protective benefits. Now there's another reason to appreciate the healthy phytochemicals contained in grapes. Researchers from the University of Kentucky have found a natural substance in the fruit that's deadly to malignant leukemia cells. The powerful cancer fighter, derived from grape seeds, triggered the death of 76 percent of leukemia cells exposed to the extract in a laboratory experiment.
The scientists just reported this study in the January 1, 2009, issue of Clinical Cancer Research, a journal of the American Association for Cancer Research. They also published data that reveals the cell signaling pathway that grape seed extract impacts to trigger the death, or apoptosis, of leukemia cells. The University of Kentucky researchers concluded the extract "turns on" a protein known as JNK that regulates the cancer-cell killing pathway."These results could have implications for the incorporation of agents such as grape seed extract into prevention or treatment of hematological malignancies and possibly other cancers," the study's lead author, Xianglin Shi, Ph.D., professor in the Graduate Center for Toxicology at the University of Kentucky, said in a statement to the media.
Dr. Shi and his research team have been studying chemicals called proanthocyanidins in fruits that epidemiological evidence shows may prevent the development of cancer. In additional studies, Dr. Shi and colleagues discovered that apple peel extract contains antioxidant-rich flavonoids which cause several cancer cell lines to die.
Based on this earlier research, as well as studies from other scientists showing grape seed extract reduces breast tumors in rats and skin tumors in mice, the University of Kentucky scientists decided to see what effect the natural components of grape seed extract might have on leukemia cells. Although grape seed extract has already shown activity against several other forms of cancer cell lines in the lab, including skin, breast, colon, lung, stomach and prostate cancers, this is the first time the natural substance has been tested on hematological cancers.
This category of cancers, which the National Cancer Institute lists as the fourth leading cause of cancer incidence and death in the U.S., involve the uncontrolled growth of cells that have similar functions and origins and includes leukemias, lymphomas, and myeloma. Leukemia is specifically a cancer of blood and the bone marrow.Dr. Shi and his team exposed leukemia cells to a commercially available grape seed extract in different doses. They found the higher doses had the most marked effect in causing the death of the cancer cells. They also discovered that the extract does nothing to harm normal cells."What everyone seeks is an agent that has an effect on cancer cells but leaves normal cells alone, and this shows that grape seed extract fits into this category," Dr. Shi stated in the media release.For more information on the research, visit The American Association for Cancer Research at http://www.aacr.org/home/public--media/...
About the author:
Sherry Baker is a widely published writer whose work has appeared in Newsweek, Health, the Atlanta Journal and Constitution, Yoga Journal, Optometry, Atlanta, Arthritis Today, Natural Healing Newsletter, OMNI, UCLA's "Healthy Years" newsletter, Mount Sinai School of Medicine's "Focus on Health Aging" newsletter, the Cleveland Clinic's "Men's Health Advisor" newsletter and many others.
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. NaturalNews.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NaturalNews.com/terms.shtml
Grape Seed Extract Kills Leukemia Cells
by Sherry Baker, Health Sciences Editor
(NaturalNews) Grapes, grape juice and wine made from grapes have been in the news for the last few years -- making headlines for their potential heart protective benefits. Now there's another reason to appreciate the healthy phytochemicals contained in grapes. Researchers from the University of Kentucky have found a natural substance in the fruit that's deadly to malignant leukemia cells. The powerful cancer fighter, derived from grape seeds, triggered the death of 76 percent of leukemia cells exposed to the extract in a laboratory experiment.
The scientists just reported this study in the January 1, 2009, issue of Clinical Cancer Research, a journal of the American Association for Cancer Research. They also published data that reveals the cell signaling pathway that grape seed extract impacts to trigger the death, or apoptosis, of leukemia cells. The University of Kentucky researchers concluded the extract "turns on" a protein known as JNK that regulates the cancer-cell killing pathway."These results could have implications for the incorporation of agents such as grape seed extract into prevention or treatment of hematological malignancies and possibly other cancers," the study's lead author, Xianglin Shi, Ph.D., professor in the Graduate Center for Toxicology at the University of Kentucky, said in a statement to the media.
Dr. Shi and his research team have been studying chemicals called proanthocyanidins in fruits that epidemiological evidence shows may prevent the development of cancer. In additional studies, Dr. Shi and colleagues discovered that apple peel extract contains antioxidant-rich flavonoids which cause several cancer cell lines to die.
Based on this earlier research, as well as studies from other scientists showing grape seed extract reduces breast tumors in rats and skin tumors in mice, the University of Kentucky scientists decided to see what effect the natural components of grape seed extract might have on leukemia cells. Although grape seed extract has already shown activity against several other forms of cancer cell lines in the lab, including skin, breast, colon, lung, stomach and prostate cancers, this is the first time the natural substance has been tested on hematological cancers.
This category of cancers, which the National Cancer Institute lists as the fourth leading cause of cancer incidence and death in the U.S., involve the uncontrolled growth of cells that have similar functions and origins and includes leukemias, lymphomas, and myeloma. Leukemia is specifically a cancer of blood and the bone marrow.Dr. Shi and his team exposed leukemia cells to a commercially available grape seed extract in different doses. They found the higher doses had the most marked effect in causing the death of the cancer cells. They also discovered that the extract does nothing to harm normal cells."What everyone seeks is an agent that has an effect on cancer cells but leaves normal cells alone, and this shows that grape seed extract fits into this category," Dr. Shi stated in the media release.For more information on the research, visit The American Association for Cancer Research at http://www.aacr.org/home/public--media/...
About the author:
Sherry Baker is a widely published writer whose work has appeared in Newsweek, Health, the Atlanta Journal and Constitution, Yoga Journal, Optometry, Atlanta, Arthritis Today, Natural Healing Newsletter, OMNI, UCLA's "Healthy Years" newsletter, Mount Sinai School of Medicine's "Focus on Health Aging" newsletter, the Cleveland Clinic's "Men's Health Advisor" newsletter and many others.
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. NaturalNews.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NaturalNews.com/terms.shtml
Thursday, November 20, 2008
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