Rather Be Healthy

Why Do Americans Consume Such a Bad Diet?

According to a new health analysis bearing the revealing title: US Health in International Perspective: Shorter Lives, Poorer Health1, Americans come in dead last in a comparison of 17 affluent nations.

The research was unable to uncover any single cause or “rallying point for action.” Instead, it calls for more research to “ferret out the effects of our current policies.”

C’mon! You’ve got to be kidding me.

Considering the fact that human health tends to be primarily affected by a) nutrition, b) exercise, and c) toxic exposures, do they seriously believe that we can improve public health while ignoring these three basic areas?

What Does the Human Body Require to Be Healthy?

A staggering two-thirds of American adults are overweight, and more than one-quarter of adults fall into the obese category. One in four Americans is pre-diabetic or diabetic. It should be obvious that diet and exercise are critical factors here. The National Institutes of Health even states that four of the six leading causes of death in the United States are linked to unhealthy diets.

The question is why are so many people unable to regulate their weight and insulin sensitivity? The following points are well worthy of careful consideration when pondering this issue:
•The top two crops grown in the U.S. are corn and soy. High fructose corn syrup and hydrogenated soybean oil are two of the most popular ingredients made from these crops.2 High fructose corn syrup (HFCS) has repeatedly been shown to be a driving factor behind being overweight and having poor health outcomes. HFCS is pervasive and in many processed food items some individuals would never expect, including so called diet foods and ‘enhanced’ water products. Even most infant formulas contain the sugar equivalent of one can of Coca-Cola.

Furthermore, soybean oil is another common unhealthy ingredient in many processed foods and soybeans can be severely and systemically contaminated with high amounts of the potent herbicide glyphosate. Additionally, over 85 percent of all corn grown in the US is genetically engineered (GE)3, which further increases the risk of high glyphosate contamination.The safety of either of these items has never been proven. According to a recent report by the Environmental Working Group (EWG)4, Americans are eating their weight and more in GE foods each and every year.
•Thirty-three percent of American adults are also completely sedentary, and more than half of adults over the age of 18 never engage in any vigorous leisure-time physical activity lasting 10 minutes or more per week.
•According to a study by the EWG5, blood samples from newborns contained an average of 287 toxins, including mercury, fire retardants, pesticides, and chemicals from non stick products. Of the 287 chemicals EWG detected in umbilical cord blood, it’s known that 180 cause cancer in humans or animals; 217 are toxic to your brain and nervous system; and 208 cause birth defects or abnormal development in animal tests. Clearly, when babies are born loaded with toxic chemicals, it’s a sign that toxic exposure is too high.
•While there are many types and routes of toxic exposure, one would be remiss to overlook Americans use of pharmaceutical drugs, as drugs have, on average, 70 different potential side effects, and are responsible for the premature death of at least 106,000 Americans per year, when taken as prescribed. Americans pop the most pills of any other nation, and that includes children. Americans also receive the most amount of vaccinations.

So…. let’s think… What could possibly be the root of Americans’ failure to thrive? The Atlantic6, reporting on the findings writes:

“In presenting their findings… the authors seemed to be urging the U.S. to do some soul searching. Our culture ‘cherishes independence’ and ‘wants to limit the intrusion of government in our personal lives,’ said Steven Woolf, director of the Center for Human Needs at Virginia Commonwealth University, the panel chairman.

While those values serve us in some ways, he said, our resistance to regulation ‘may work against our ability to achieve optimal health outcomes.'”

Aha! So it’s Americans’ striving for independence and freedom of choice that is to blame for such poor dietary choices and health outcomes?! They mean to tell us that we’re all so inept at making healthy choices, we need to abandon our independent spirits and embrace more nanny state regulations that might finally whip us into shape. Honestly, I feel like I’m reading something out of The Onion… It’s all so backwards.

Why Do Americans Consume Such a Bad Diet?

For the sake of brevity, I will limit my comments to the issue of diet here. But first, let’s consider a few of the questions we need to ask:
•Do Americans purposefully consume excessive amounts of fat-promoting, health-harming HFCS because they love it and refuse to eat foods that don’t contain it, or are there other reasons why Americans can’t seem to control their waistlines?

And do they really intentionally consume far too many carbohydrates, sugar and processed foods in place of healthy fats like avocados, olives, coconut oil, butter, nuts, eggs and olive oil, which cause them to be adapted to burning carbs as their primary fuel rather than fat, or is this type of diet a more or less inevitable side effect of NOT thinking independently and seeking out real nutritional facts, but rather mindlessly buying what’s available in the store and advertised as healthy on TV?
•Do Americans really want to consume more genetically engineered foods than any other country?
•Do freedom-loving Americans who “cherish independence” seek to buy more or less whole, unadulterated, unprocessed foods that might help improve their health and, at the very least, reduce toxic exposure?

I propose considering the following facts before blaming America’s failing health on the average shopper’s pesky determination to make independent, foolhardy choices:
•The US government subsidizes the very crops identified as being the most harmful to human health and the environment; the top three being corn, wheat, and soybeans. And nearly all of the corn and soybeans grown are genetically engineered varieties.

By subsidizing these, the US government is actively supporting a diet that consists of these grains in their processed form, namely high fructose corn syrup (HFCS), hydrogenated soybean oil, and meats loaded with antibiotics – all of which are now well-known contributors to obesity and chronic disease. These junk-food subsidies make it much cheaper to buy a burger, fries and soda from a fast-food restaurant than it is to buy grass-fed beef and veggies. It’s not that these foods necessarily cost more to grow or produce; rather the prices for the junk foods are being artificially reduced by the government.
•The US further promotes use of HFCS in food manufacturing by imposing import tariffs on foreign sugar, raising the price of sucrose above those in other countries.
•When the dangers of HFCS finally began to seep into the American consciousness, consumer demand forced many companies to reformulate their processed foods using other types of sweeteners, or ditching sweetening agents altogether. Today, you can find a number of food products marked “No HFCS” and government intervention had nothing to do with this beneficial change.
•The US government has repeatedly refused to take any action to label genetically engineered foods, despite overwhelming public support and demand for labeling.
•The US Food and Drug Administration (FDA) has repeatedly harassed, raided, and shut down small farms producing healthful organic and raw foods, such as raw dairy and cheese, along with private co-ops procuring and delivering such foods to health-conscious customers.

Americans Die Earlier and Live in Poorer Health

These are examples of Big Government making health decisions for you. How have they been working out so far? The proof is in the pudding, and the featured report7 tells us that what we’ve been doing so far is NOT working.

According to the report, Americans die earlier and live in poorer health than people in other developed nations, which included Australia, Austria, Canada, Denmark, Finland, France, Germany, Italy, Japan, Norway, Portugal, Spain, Sweden, Switzerland, the Netherlands and the U.K.

Of these 17 affluent countries, the US ranks last overall, and near the bottom in nine key areas of health, including low birth weight; injuries and homicides; teen pregnancy and sexually transmitted infections; HIV and AIDS; drug-related deaths; obesity and diabetes; heart disease; chronic lung disease; and general disability. At 75.6 years, American men have the lowest life expectancy among the countries reviewed, and American women ranked second-to-last at 80.7 years. The infant mortality rate in the US is equally abysmal, with 32.7 deaths per 100,000, while most others range between 15 and 25 deaths per 100,000.

Interestingly, the US lags behind all these nations even though smoking rates in the US are far lower than many of the other nations, indicating that, apparently, there’s more to good health than quitting smoking. Or, alternatively, that even smokers can enjoy a modicum of health IF they’re able to compensate with other healthy lifestyle strategies. So, again, how are more nanny state regulations going to improve the situation when they clearly are not willing to accept the sources of the problem in the first place?

The truth is, in order to regulate away this problem, the US government would have to cut all ties with industry and eliminate its conflicts of interest and massive revolving doors with the very industry it is mandated to regulate.

The likelihood of that happening appears slim to none, considering that Big Ag and Big Pharma are two of the biggest and strongest lobbying groups of all business sectors vying for favors from our legislators8. And they’re getting them—which is how we got into this abhorrent mess in the first place, where what is good is portrayed as bad, and that which is bad is ignored. The answer is to promote more independence of choice, and limiting the intrusion of government in our food choices—the very things these reviewers claim are part of the problem… The report also found that Americans:
•Have a long-standing pattern of poorer health that is strikingly consistent and pervasive over the course of their lifetimes. Overall, Americans die and suffer from illness and injury at rates that are unnecessary
•Even affluent Americans with higher education and insurance who engage in healthy behaviors (such as not smoking and maintaining a healthy weight) are in worse health than similar people in other nations
•Consume the most calories among peer countries
•Have more alcohol-related accidents
•Spend more than $8,600 per person per year on health care, which is more than twice the amount spent by the UK, France, and Sweden

How Can the Wealthiest Industrialized Nation be the Sickest?

Since the mid-1990s, the number of Americans suffering from at least three chronic illnesses nearly doubled. Life expectancy has decreased and infant mortality has increased. Illnesses once rare are now common, with some approaching epidemic levels. For example:
•Autism now affects one in 88 children (CDC), compared to one in 25,000 in the mid-1970s
•Type 2 diabetes rates in the U.S. increased by 176 percent between 1980 and 2010
•Celiac disease is four times more common now than 60 years ago
•Alzheimer’s disease is rising at alarming rates. It’s estimated that 5.4 million Americans (one in eight older Americans) now has Alzheimer’s disease, and nearly half of those age 85 and older have it; AD rates have doubled since 1980
•New infectious diseases are increasing in number, according to a 2008 study

In his documentary, Jeffrey Smith makes a convincing argument that one of the primary forces driving these illnesses is America’s changing food supply. And one of the most profound changes is genetically engineered food. Proving GE food is causing Americans to be sick is a tall order, but the evidence presented in this film is very compelling and should not be ignored.

GMO Report Disproves FDA’s Safety Claims

There is a significant compilation of scientific evidence that casts serious doubt on the claims made by industry and government officials about the safety of GE foods. Consider this report by The Atlantic9 The authors of the report “GMO Myths and Truths”10 took a science-based approach to evaluating the available research, arriving at the conclusion that most of the scientific evidence regarding safety and increased yield potential do not at all support the claims.

In fact, the evidence demonstrates the claims for genetically engineered foods are not just wildly overblown – they simply aren’t true. Not only are GE foods less nutritious than non-GE foods, they pose distinct health risks, are inadequately regulated, harm the environment and farmers, and are a poor solution to world hunger.

The authors of this critical report include Michael Antoniou, PhD, who heads the Gene Expression and Therapy Group at King’s College at London School of Medicine in the UK. He’s a 28-year veteran of genetic engineering technology who has himself invented a number of gene expression biotechnologies; and John Fagan, PhD, a leading authority on food sustainability, biosafety, and GE testing. If you want to get a comprehensive understanding of genetically engineered foods, I strongly recommend reading this report.

11 Basic Guidelines for General Health and Longevity

Leading a common sense, healthy lifestyle is your best bet to produce a healthy body and mind, and increase your longevity. Unfortunately, the pharmaceutical industry, the food industry, and even government itself sure won’t make it easy for you to avoid the garbage that ruins your health. The following guidelines form the basic tenets of optimal health and healthy weight—foundational strategies that will not change, regardless of what marvels modern science comes up with next. For more comprehensive guidance, please see my fully updated nutritional plan, which takes you from beginner’s stage to advanced:
1.Eat a healthy diet, paying very careful attention to keeping your insulin levels down (my free nutritional plan will help guide you through your dietary changes with minimal effort)
2.Replace sweetened drinks (whether they’re sweetened with sugar, HFCS, or artificial sweeteners) with plenty of pure, clean water
3.Avoid all genetically engineered foods. There are nine primary GE food crops, but their derivatives are in over 70 percent of supermarket foods, particularly processed foods. GE ingredients can hide. For example, every can of soda containing high fructose corn syrup most likely contains GE corn. Make sure none of the following are on your grocery list, unless they are USDA certified organic:

Soy

Cottonseed

Corn

Canola Oil

Hawaiian papaya

Alfalfa

Sugar from sugar beets

Some varieties of zucchini

Crookneck squash

Avoid any product containing aspartame, which is derived from a GE organism. And avoid any milk products that may have rBGH. I recommend consuming only raw, organic milk products you’ve obtained from a trustworthy local dairy farmer. The Institute for Responsible Technology has put together a helpful Non-GMO Shopping Guide you can download and print. They even have an iPhone app.
4.Optimize your gut flora with fermented foods, such as fermented vegetables, which you can easily and inexpensively make at home
5.Consume healthy fats, like butter, eggs, avocados, coconut oil, olive oil, and nuts, especially macadamia nuts which are higher in fat and lower in protein
6.Eat plenty of raw food
7.Exercise regularly. Make sure to incorporate high intensity interval training at least once or twice a week
8.Get an appropriate amount of sunlight to optimize your vitamin D levels
9.Limit toxin exposure
10.Get plenty of sleep
11.Manage your stress

Let’s face it, government health recommendations and regulations relating to diet and health have failed miserably, and the featured report delivers the somber statistics of where we’re at on the global scene. While spending twice as much on health care per capita, we’re not getting results. I believe we’ll keep seeing more of the same until or unless we change our stance on what a healthy diet is, and what constitutes a healthy lifestyle. We need to move away from the idea that being on a dozen medications means you’re doing something right for your health… This is NOT health care. This is disease management, and it comes at a very steep price, namely your longevity.

Until or unless the US government takes industry to task, our regulators and legislators cannot be trusted to usher Americans toward better health. In the meantime, it is up to YOU to take control of your health, and do what is right for you, to live a healthier, longer, drug- and disease-free life. Proper nutrition, exercise, and avoidance of toxins are three critical factors to address in this process, and this website contains literally tens of thousands of freely available articles to help you do just that.

By buying organic, you will dramatically reduce your exposure to pesticides, hormones and antibiotics, as those are used on nearly all GE crops. When shopping locally, know your local farmers. Many are too small to afford official certification, but many still adhere to organic, sustainable practices. The only way to determine how your food is raised is to check them out, meeting the farmer face to face if possible. Yes, it does take time but is worth it if you are really concerned about your family’s health.

If you like what you read, please consider donating to help support my blog, even as little as $5 will help.

Better Than Chocolate?
How to Boost Heart Health and Satisfy Your
Sweet Tooth with This Exotic Superfruit

If you’re a connoisseur of all things heart-healthy, then you’ve probably already heard about the heart-protecting benefits of cacao, the unprocessed beans used to make dark chocolate. A recent study found that a weekly serving of antioxidant-rich chocolate can slash your risk of a stroke by 22%. Another study showed that you can cut your risk of heart attack in half by regularly eating dark chocolate made of at least 70% cacao.

You may already be indulging in a piece of dark chocolate a day as a healthy way to satisfy your sweet tooth and prevent heart problems. But what if we were to tell you that cacao has a cousin from deep in the jungles of the Amazon that’s just as delicious and even more effective at keeping cardiovascular illness at bay?

Cacao’s distant relative contains the same heart-healthy antioxidants that have been proven to keep your blood vessels elastic and strong, increase circulation and regulate blood pressure. But unlike cacao, this chocolaty treat is loaded with 11 antioxidants, many of which you can’t find anywhere else!

An Amazonian Superfruit

A “Superfruit” is a fruit that combines superior nutritional properties… powerful antioxidants… and demonstrated health benefits. Cupuaçu (Theobroma grandiflorum), pronounced coo-pwah-sue, is a tree that grows in the fertile soil of South American rainforests—and its fruit meets all 3 qualifications! This may be why South Americans call it…

“The Pharmacy in a Fruit”

Loaded with antioxidants, phytonutrients, flavonoids, essential fatty acids and amino acids, the cupuaçu fruit is amazingly versatile and has been used for centuries to treat a variety of ailments. Reported health benefits include:

→ Weight loss
→ Fat reduction
→ Supple and radiant skin
→ Lustrous locks
→ Improved cognitive function
→ Increased short-term memory
→ Stable moods
→ Pain relief

→ Decreased inflammation
→ Fewer allergy symptoms
→ Strong immune system
→ Decreased heart rate
→ Lower blood pressure
→ Reduced cholesterol levels
→ Digestive relief
→ Decreased risk of chronic diseases

Cupuaçu has been used by the indigenous people of the Amazon to relieve pain, boost energy and protect against heart disease. The shamans use cupuaçu to relieve abdominal discomfort, and midwives use it to ease labor pain. Perhaps its greatest gift to the western world is its ability to prevent and treat heart disease, the #1 cause of death.

Theograndins: The Ultimate Defense Against Heart Disease and Cancer

Cupuaçu contains two unique antioxidants so potent that scientists recently gave them a name: theograndins.

Theograndins have shown great promise in destroying colon cancer cells and counteracting free radical damage, a main contributor to heart disease. Cupuaçu is also rich in vitamins B1, B2, niacin, amino acids and essential fatty acids, such as omega-3 and omega-6. Omegas not only calm inflammation (the primary cause of heart disease) but also promote youthful skin and glossy hair. The essential fatty acids found in the cupuaçu fruit also lower cholesterol and neutralize the damaging effects of LDL (the bad cholesterol) by defending against the oxidative deterioration of lipids.

Together, the phytonutrients, antioxidants and essential fatty acids found in cupuaçu invigorate the cardiovascular system and increase longevity by neutralizing free radicals, thereby protecting the artery walls from damage and eventual heart disease.

Vitamin C and Heart Health

Rich in vitamin C, cupuaçu restores and protects the body’s C-supply, which is continually depleted by day-to-day stresses. In doing so, it strengthens the immune system and helps fight cardiovascular disease.

Vitamin C has been shown to:

■ Dramatically decrease your risk of heart attack and stroke
■ Nurture healthy arteries and blood vessels by increasing your body’s production of collagen—a “reinforcement molecule”

Vitamin C even encourages healthy gums by protecting and strengthening your connective tissue. Studies have shown that healthy gums are linked to lower incidences of heart problems.

Cupuaçu also contains the antioxidant quercetin, which helps sustain vitamin C levels in the body. But your body cannot manufacture vitamin C on its own; it depends on you to feed it a fresh supply every day.

Where Can I Find This Exotic Superfruit?

The cupuaçu fruit is the size of a small melon. The inside consists of juicy flesh and large black seeds similar to those of the papaya. The flesh is served both raw and sweetened, and is used to make candies, ice cream, jams, tarts and juices. The seeds are dried and ground to make a drink similar to hot chocolate but with energy-boosting capabilities.

Unfortunately, you probably won’t find cupuaçu available in your local supermarket because it only grows in the rainforests of Brazil, Peru and other countries in South America—and it is difficult and expensive to ship fresh.

Impressed by the therapeutic properties of the cupuacu fruit, Dr. Al Sears—one of the foremost anti-aging physicians and author of The Doctor’s Heart Cure—secured access to this powerhouse superfruit. He and his team at his Wellness Research Center have developed a tasty, chocolaty shake fortified by natural cupuaçu.

Dr. Sears didn’t stop there. Always on the lookout for heart healthy, natural food sources, Dr. Sears enhanced his shake with other superfruits, such as camu camu, which contains the world’s highest concentration of vitamin C! You can get all your necessary nutrients and more from this unique shake, which also contains 4 powerful herbs that offer even more heart protection.

To find out more about how these two exotic superfruits hold the key to a disease-free heart and how you can enjoy the benefits in one tasty shake, click here.

If you like what you read, please consider donating to help support my blog, even as little as $5 will help.

By Dr. Mercola

Foods have an immense impact on your body and your brain, and eating whole foods as described in my nutrition plan is the best way to support your mental and physical health.

Avoiding sugar (particularly fructose) and artificial sweeteners is in my view, based on the evidence, a very important aspect of preventing and/or treating depression. Both contribute to chronic inflammation, and can wreak havoc with your brain function.

Preliminary study findings that will be presented at the 65th annual meeting of the American Academy of Neurology reports that drinking sweetened beverages – whether they’re sweetened with sugar or artificial sweeteners – is associated with an increased risk of depression. Coffee was associated with a slightly reduced risk.

As reported by WebMD:1

“Researchers say the findings suggest that cutting down on sweetened drinks or replacing them entirely with non-sweetened beverages may help lower depression risk.”

The study included nearly 264,000 American adults over the age of 50, who were enrolled in an AARP diet and health study. At the outset of the study, the participants filled out a detailed dietary survey. At a 10-year follow-up, they were asked whether they’d been diagnosed with depression at any point during the past decade.
•Those who drank more than four cans or glasses of diet soda or other artificially sweetened beverages had a nearly 30 percent higher risk of depression compared to those who did not consume diet drinks
•Regular soda drinkers had a 22 percent increased risk

Meanwhile, those who drank four cups of coffee per day had a 10 percent decreased risk of depression, compared to those who drank none. Researcher Honglei Chen, MD, PhD, of the National Institutes of Health (NIH) told WebMD:

“While our findings are preliminary, and the underlying biological mechanisms are not known, they are intriguing and consistent with a small but growing body of evidence suggesting that artificially sweetened beverages may be associated with poor health outcomes.”

While the featured research does not prove causation, and some have pointed out that those who are depressed may turn to sweets for self-soothing, there is plenty of other evidence indicating that both sugar and artificial sweeteners can have a significant and detrimental impact on mental health, so the findings really are not at all surprising. As for the underlying mechanisms, previous research has offered up a number of compelling clues.

Why Sugar Can Increase Depression Risk

Let’s start with sugar. There are at least three potential mechanisms through which refined sugar intake could exert a toxic effect on mental health:
•Sugar (particularly fructose) and grains contribute to insulin and leptin resistance and impaired signaling, which play a significant role in your mental health
•Sugar suppresses activity of a key growth hormone called BDNF (brain derived neurotrophic factor) which promotes healthy brain neurons. BDNF levels are critically low in both depression and schizophrenia, which animal models suggest might actually be causative
•Sugar consumption also triggers a cascade of chemical reactions in your body that promote chronic inflammation. In the long term, inflammation disrupts the normal functioning of your immune system, which is linked to a greater risk of depression

In 2004, noted British psychiatric researcher Malcolm Peet published a provocative cross-cultural analysis of the relationship between diet and mental illness.2 His primary finding was a strong link between high sugar consumption and the risk of both depression and schizophrenia. According to Peet:

“A higher national dietary intake of refined sugar and dairy products predicted a worse 2-year outcome of schizophrenia. A high national prevalence of depression was predicted by a low dietary intake of fish and seafood. The dietary predictors of… prevalence of depression are similar to those that predict illnesses such as coronary heart disease and diabetes, which are more common in people with mental health problems and in which nutritional approaches are widely recommended. Dietary intervention studies are indicated in schizophrenia and depression.”

One of the key predictors of heart disease and diabetes is in fact chronic inflammation, which, as Peet mentions, is also associated with poor mental health. And sugar consumption is a primary driver of chronic inflammation in your body, so consuming excessive amounts of sugar can truly set off an avalanche of negative health events – both mental and physical.

Following my recently revised nutrition plan is a simple way to automatically reduce your intake of sugar from all sources. Another previous study published in the International Breastfeeding Journal,3 found that inflammation may be more than just another risk factor. It may in fact be THE risk factor that underlies all others… According to the researchers:

“The old paradigm described inflammation as simply one of many risk factors for depression. The new paradigm is based on more recent research that has indicated that physical and psychological stressors increase inflammation. These recent studies constitute an important shift in the depression paradigm: inflammation is not simply a risk factor; it is the risk factor that underlies all the others.

Moreover, inflammation explains why psychosocial, behavioral and physical risk factors increase the risk of depression. This is true for depression in general and for postpartum depression in particular.”

Omega-3 Fats are Also Vital for Your Optimal Brain Function and Mental Health

Another major culprit that encourages inflammation in your body is rancid or oxidized omega-fats (think trans fats), whereas a diet rich in omega-3 fats helps to reduce inflammation. Healthy omega-6 fats like gamma linoleic acid (GLA), found in evening primrose, black currant seed and borage oil can also help counteract inflammation.

As you may already know, I recommend taking animal-based omega-3 supplements for many types of inflammation, and for optimal brain health. Most alternative health practitioners are also well aware of the benefits of omega-3’s for depression. While all omega-3 fats possess immune-boosting qualities, omega-3 fats from marine sources (EPA and DHA) are more biologically potent than omega-3 fat ALA found in plant sources such as flax seeds, and are more potent inflammation fighters. My favorite source of omega-3 fats is krill oil, as it has several advantages over fish oil.

Artificial Sweeteners and Depression

The artificial sweetener aspartame is the number one source of side-effect complaints to the FDA, with over 10,000 complaints filed and over 91 symptoms documented that are related to its consumption. Among them are mental adverse effects such as depression and panic attacks. The following video will familiarize you with some of the terrifying side-effects and health problems you could encounter if you consume products containing this chemical. Unfortunately, aspartame toxicity is not well-known by doctors, despite its frequency.

A number of studies have shown that aspartame has a detrimental effect on brain function, neurological, cognitive, and behavioral health. For a listing of such studies, please see my Aspartame Studies page. For example:
•In a 1986 evaluation of reactions to food additives,4 aspartame (in commonly consumed amounts) was linked to mood alterations (anxiety, agitation, irritability, or depression), headaches, insomnia, dizziness, and fatigue
•A 1993 study5 found that individuals with mood disorders are particularly sensitive to aspartame, suggesting its use in this population should be discouraged. In the clinical study, the project was halted by the Institutional Review Board after a total of 13 individuals had completed the study because of the severity of reactions within the group of patients with a history of depression
•A 2006 study6 found that high concentrations of aspartame can cause neurological symptoms, including memory and learning problems
•In 2008, researchers asserted that excessive aspartame ingestion might be involved in the pathogenesis of certain mental disorders (DSM-IV-TR 2000) and also in compromised learning and emotional functioning7

Humans Cannot Compensate for Methanol Toxicity

Aspartame is primarily made up of aspartic acid and phenylalanine. The phenylalanine has been synthetically modified to carry a methyl group, which provides the majority of the sweetness. That phenylalanine methyl bond, called a methyl ester, is very weak, which allows the methyl group on the phenylalanine to easily break off and form methanol. (This is in sharp contrast to naturally-occurring methanol found in certain fruits and vegetables, where it is firmly bonded to pectin, allowing the methanol to be safely passed through your digestive tract.)

Methanol acts as a Trojan horse; it’s carried into susceptible tissues in your body, like your brain and bone marrow, where an enzyme called alcohol dehydrogenase (ADH) converts it into formaldehyde, which wreaks havoc with sensitive proteins and DNA. Interestingly, and most importantly, humans are the only animals that do NOT have a protective mechanism to compensate for methanol toxicity…

Both animals and humans have small structures called peroxisomes in each cell. There are a couple of hundred in every cell of your body, which are designed to detoxify a variety of chemicals. Peroxisome contains catalase, which help detoxify methanol. Other chemicals in the peroxisome convert the formaldehyde to formic acid, which is harmless, but this last step occurs only in animals. When methanol enters the peroxisome of every animal except humans, it gets into that mechanism. Humans do have the same number of peroxisomes in comparable cells as animals, but human peroxisomes cannot convert the toxic formaldehyde into harmless formic acid.

So, in humans, methanol is allowed to be transported in your body to susceptible tissues where this enzyme, ADH, then converts it to formaldehyde, which damages your protein and DNA, which of course can lead to all sorts of health issues.

Don’t Be Fooled by the Aspartame Propaganda

Aspartame proponents claim it’s harmless, pointing out that phenylalanine and aspartic acid can be readily found in whole foods. However, comparing aspartame to whole food is really comparing apples to oranges.

In a normal protein like meat, fish or eggs, phenylalanine and aspartic acid comprise 4-5 percent each of the total amino acid profile. This is how nature intends the human body to encounter these two amino acids and there is nothing wrong with these substances if they occur naturally in a proper balance with other amino acids. But in aspartame the ratio of these two amino acids is 50 percent phenylalanine and 40 percent aspartic acid (with 10 percent methyl ester bond, aka wood alcohol, a known poison).

In other words, on a percentage basis this is a massive quantity of two unnaturally isolated amino acids that are simply not found in this ratio in nature, bonded together by a known poison. The result of this chemical cocktail is a sweet tasting neurotoxin.

As a result of its unnatural structure, your body processes the amino acids found in aspartame very differently from a steak or a piece of fish. The amino acids in aspartame literally attack your cells, even crossing the blood-brain barrier to attack your brain cells, creating a toxic cellular overstimulation, called excitotoxicity. MSG is another excitotoxin, and works synergistically with aspartame to create even more damage to your brain cells.

The truth is, aspartame should never have been approved, and it should not be on the market, considering how many complaints the FDA has received by people who experienced frightening and devastating side effects from it. (To get the back-story of how it got approved in the first place, please see my previous article Proven Unsafe But FDA-Approved: Are YOU Still Consuming This Man-Made Poison?)

The only way to put pressure on the FDA to address the very real hazards of aspartame (and other artificial sweeteners) is to keep adding to the mounting pile of complaints. So please, if you experience an adverse reaction to any aspartame product, I urge you to call the FDA Consumer Complaint Coordinator in your area, and file an adverse event report.

Key Factors to Overcoming Depression

There’s no doubt in my mind that radically reducing or eliminating all forms of sugar and artificial sweeteners from your diet is a crucial step to prevent and/or address depression. Quite simply, if you fail to address the root of the problem, you could be left floundering and struggling with ineffective and potentially toxic band-aids for a long time. Your diet does play a huge part in your mental health so please do not ignore the impact sugar and artificial sweeteners might be having. Here are six additional strategies that can help you even further:
1.Exercise – If you have depression, or even if you just feel down from time to time, exercise is a MUST. The research is overwhelmingly positive in this area, with studies confirming that physical exercise is at least as good as antidepressants for helping people who are depressed. One of the primary ways it does this is by increasing the level of endorphins, the “feel good” hormones, in your brain. It also helps to normalize your insulin and leptin signaling.
2.Eat a healthy diet – A factor that cannot be overlooked is your diet. Foods have an immense impact on your mood and ability to cope and be happy, and eating whole foods as described in my nutrition plan will best support your mental health. Avoiding sugar and grains will help normalize your insulin and leptin levels, and eliminating artificial sweeteners will eliminate your chances of suffering its toxic effects.
3.Optimize your gut health– Fermented foods, such as fermented vegetables are also important for optimal mental health, as they are key for optimizing your gut health. Many fail to realize that your gut is literally your second brain, and can significantly influence your mind, mood, and behavior. Your gut actually produces more mood-boosting serotonin than your brain does.
4.Support optimal brain functioning with essential fats– I also strongly recommend supplementing your diet with a high-quality, animal-based omega-3 fat, like krill oil. This may be the single most important nutrient to battle depression.
5.Get plenty of sunshine – Making sure you’re getting enough sunlight exposure to have healthy vitamin D levels is also a crucial factor in treating depression or keeping it at bay. One previous study found that people with the lowest levels of vitamin D were 11 times more prone to be depressed than those who had normal levels. Vitamin D deficiency is actually more the norm than the exception, and has previously been implicated in both psychiatric and neurological disorders.
6.Address your stress– Depression is a very serious condition, however it is not a “disease.” Rather, it’s a sign that your body and your life are out of balance. This is so important to remember, because as soon as you start to view depression as an “illness,” you think you need to take a drug to fix it. In reality, all you need to do is return balance to your life, and one of the key ways to doing this is addressing stress.

Meditation or yoga can sometimes help. If weather permits, get outside for a walk. But in addition to that, I also recommend using a system that can help you address emotional issues that you may not even be consciously aware of. For this, my favorite is Emotional Freedom Technique (EFT). However, if you have depression or serious stress, I believe it would be best to consult with a mental health professional who is also an EFT practitioner to guide you.

If you like what you read, please consider donating to help support my blog, even as little as $5 will help.

Brands to boycott: Naked juice owned by PepsiCo, Odwalla owned by Coca-Cola

Learn more: http://www.naturalnews.com/038750_boycott_Naked_Juice_Odwalla.html#ixzz2IWfNjwNc

Pepsi and Coke both sell “natural” food smoothies and other products under the brands Naked and Odwalla, respectively. Both of these so called health food brands have been around for some time now, yet most people are completely in the dark about the corporations behind these creations.

Pepsi and Coke only pretend to support healthy food choices. Both of the industry giants donated millions to defeat proposition 37, the GMO labeling act. And lets not forget, these are the owners of the two biggest soft drinks partially responsible for our country’s all time high rates of obesity, diabetes and heart disease. Unfortunately most consumers are tricked into thinking they are doing something good for their health when they drink a Naked or Odwalla juice.

Lets look at the facts:

– In its early days, Odwalla was a small company owned by a few individuals that made real, raw food juices. Since its acquisition by Coca Cola in 2001, almost everything has changed.

– Naked juice was sued for knowingly using GMOs in its juice, when it advertised as “all natural” and “Non-GMO.”

– Neither of these food drinks use organic produce, which means you’re ingesting pesticides.

– Naked juice was found to contain fructooligosaccharides, fibersol-2 and inulin; three synthetic ingredients.

– Both Naked and Odwalla juices are pasteurized, meaning most of the nutrients in them have already been destroyed before they ever reach store shelves.

– Both products feature the words All Natural which means exactly nothing, as they can contain pesticides, artificial ingredients, GMOs and are pasteurized.

– For less than the cost of these over priced faux health drinks you can buy organic produce and make your own organic, GMO-free juice that contains many times more more nutrients.

Both Pepsi and Coca Cola sell a few other “healthy” brands. They are:

– Tostito’s Organic (Pepsi)
– Tropicana Organic (Pepspi)
– Honest Tea (Coca Cola)

By boycotting these brands it will allow you to support real organic brands such as:

– Amy’s Kitchen
– Late July
– Nature’s Path

Remember, if the product you’re buying doesn’t specify Non-GMO and/or organic, it most likely is not. The best option, as always, is to buy from your local farmers. Although these whole foods are not usually USDA certified organic, they are the true organics.

The lesson here is that you must question everything that you put into your body. Corporations only see the bottom line and are not looking out for your health, but rather trying to take advantage of your trust. You must investigate all so called health foods because many of them turn out be nothing more than a scam.

Sources for this article include:

http://www.naturalnews.com

Naked Juice Faces Class Action Lawsuit for Using GMOs and Synthetic Substances in its “Non-GMO” and “All-Natural” Products

http://ballotpedia.org
http://www.organicconsumers.org/articles/article_26621.cfm

About the author:
John Mckiernan is a health and fitness writer. He is the owner of Supplement Helper where he writes supplement reviews and more. He also manages CNA Info, for those interested in becoming nurse aids and MyGlutenFreeQuest, a great resource for individuals struggling with celiac disease or gluten intolerance, or those who are just interested in getting healthy by going gluten free.

Learn more: http://www.naturalnews.com/038750_boycott_Naked_Juice_Odwalla.html#ixzz2IWf7h1xv

If you like what you read, please consider donating to help support my blog, even as little as $5 will help.

Splenda, also known as sucralose, is an artificial, chemical sweetener.

Despite advertisements stating “Made from Sugar, so it Tastes like Sugar”, which attempt to confuse consumers, Splenda is not natural and contains no elements of natural sugar.

You may also be surprised to learn that Splenda contains chlorine. Yes, the same chlorine that goes in swimming pools. And here’s the worst side effect:

Just like chlorine kills off micro-organisms in swimming pools, Splenda and sucralose kill off healthy bacteria that lives in your gut — healthy bacteria that is vitally important to virtually every aspect of your health.

Recently, a study at the University of Duke confirmed this very finding. Not only is sucralose a heavily-processed, chemical artificial sweetener, but it’s also damaging to your gut health, which goes on to affect every other aspect of your health.

Here’s a direct quote from that study:

“Splenda suppresses beneficial bacteria and directly affects the expression of the transporter P-gp and cytochrome P-450 isozymes that are known to interfere with the bioavailability of nutrients. Furthermore, these effects occur at Splenda doses that contain sucralose levels that are approved by the FDA for use in the food supply.”

Did you know that over 80% of your immune system finds it’s home in your gut? In fact, there are more than 100 TRILLION living bacteria in your gut that control many aspects of your health, and due to things like the ingestion of artificial sweeteners like Splenda, most folks have created a massive bacterial imbalance in their body.

But, it doesn’t just stop with the use of Splenda or other artificial sweeteners. Here are some other common items that are contributing to the bacterial imbalances that BILLIONS of folks are silently suffering from all around the world:

*Antacids
*Diet beverages and food items (remember, sucralose is added to MANY foods, beverages, and supplements as a sweetener beyond just those little yellow packets that you may use in your coffee)
*Ibuprofen
*Antibiotics
*Laxatives
*Alcohol consumption
*Processed, packaged foods
*Certain brands of mouth wash, chewing gum, dishwasher detergent, and toothpaste
*Non-organic fruits and vegetables
*Non-organic meats
*Non-organic dairy products
*Sugar

If you are in contact with any of these items, it could be contributing to a serious imbalance in your gut bacteria and an overall decline in your health.

What’s more, if you suffer from irregular bowel movements, constipation, gas, bloating, acid reflux, indigestion, skin problems, overall sickness, bad breath, fatigue, urinary tract infections, sugar cravings, and/or an inability to lose weight, these symptoms are a near telltale sign that your gut bacteria is ALREADY severely imbalanced and has literally become a ticking time bomb.

But even worse, here are some of the more serious consequences that can result from gut imbalances left unaddressed:

*Severe irritable bowel syndrome and extreme daily discomfort
*Serious skin disorders like eczema and psoriasis
*A constant battle with ongoing fatigue and low energy levels
*A life full of chronic sickness and pain due to a declining immune system
*Cirrhosis and cancer of the liver
*Metabolic syndrome
*Diabetes

Fortunately, you can correct imbalances in bad bacteria by supplementing with “good” bacteria known as probiotics. In fact, research is now suggesting that supplementing with a quality probiotic supplement every single day just may be even more important for your health and longevity than taking a daily multivitamin…the problem is finding a quality product that overcomes the pitfalls of most probiotic supplements.

You may not know this, but more than 93% of the probiotics found in traditional probiotic products will be dead by the time they reach your gut (the “final destination” that they must reach alive and well in order to provide you with their beneficial properties).

Because probiotics are living organisms, they are also very fragile and sensitive to light, heat, and the extremely acidic environment of your stomach, leaving you with very little live probiotics to benefit from once they reach their home in your intestinal track.

To combat this massive problem, at BioTrust nutrition we developed an extremely unique micro-encapsulated probiotic product called Pro-X10 that protects each probiotic cell through a wide range of environments to ensure that you get what you pay for – live, active probiotic cells that can make all the difference in your health.

But, it gets even better. Also included is Actazin, an extract of the New Zealand Kiwifruit and one of the most powerful probiotic support nutrients of all time. Actazin supports the natural growth of “good” bacteria in your gut, helps keep your bowel movements regular, and assists in maintaining long-term digestive health including the restoration of damaged intestinal lining.

Beyond that, we’ve included a number of unique probiotic strains in Pro-X10 that provide additional benefits like oral health, constipation relief, and immune defense, easily making Pro-X10 the #1 probiotic on the market.

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We truly believe that supplementing with probiotics is one of the most important things that anyone can do for their health. The benefits are many, and they couldn’t be easier to use.

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If you like what you read, please consider donating to help support my blog, even as little as $5 will help.

Over the past couple of years, we’ve learned the unsavory truth about “pink slime,” reconstituted meat, and how the use of meat glue cheats you out of your hard-earned money at the grocery store and threatens your health.

We’ve also learned that fast food fare such as McDonald’s hamburgers contain so many chemicals and so few real food ingredients that a burger fails to show signs of decomposition after more than a decade…

The famous McDonald’s McRib also came under closer scrutiny, and turned out to be something less than mouthwatering. The McRib sandwich is a non-standard item on the fast food restaurant’s menu;1 its annual return is always advertised with great fanfare — last year it even made the headlines on ABC News.2

The pork sandwich is described as a tasty fan favorite slathered in tangy barbecue sauce, slivered onions and tart pickles, served on a hoagie style bun. Sounds perfectly normal, but what’s it made of, really? In a November 2011 article, CBS Chicago news3 spilled the beans on this seasonal favorite:

“More than 70 ingredients make up the McRib and, yes, one of them is pork. But as CBS 2’s Vince Gerasole reports, there’s also an ingredient that can be found in shoes… [Registered dietician Cassie] Vanderwall gave the McRib a closer look and found the McRib has azodicarbonamide, which is used to bleach the flour in bread. It has other uses. ‘It could be on your yoga mat, in your gym shoes, in your anything that’s rubbery,’ Vanderwall said…

Then there’s the pork – which is really restructured meat product. In other words, it’s made from all the less expensive innards and castoffs from the pig… Vanderwall said the McRib ingredient list ‘reminds me of a chemistry lab.’”

To see pictures of a ‘deconstructed’ McRib sandwich, check out foodfacts.info’s McRib page.4 It sure doesn’t look so appetizing anymore once the sauce is washed off and the meat sliced in half. In fact, it can barely pass meat, which was the point CBS news tried to make in the first place.

What is “Food” Anyway?

Two years ago, the nonprofit Physicians Committee for Responsible Medicine singled out McDonald’s in their advertisement against obesity-related deaths. As the ad claimed, obesity, diabetes, high cholesterol, hypertension and heart attacks are hallmark diseases associated with a fast food diet – a clear indication that it does not provide the appropriate nutrition for your body.

So, is McDonald’s fare really food?

When you consider the fact that a large number of the ingredients in a fast food meal exist nowhere in nature, but are rather concocted in a lab, the answer would have to be ‘no.’ Unfortunately, and to our severe detriment, ever since the advent of the so-called TV dinner back in the 1950’s, the concept of “food” has expanded from meat, vegetables, raw dairy products, fruit and other such natural items to include the highly processed, preserved, artificially flavored and often brightly colored chemical concoctions. But man simply was NOT designed to thrive on man-made chemicals.

Sadly, store-bought foods you might not recognize as processed, such as ground beef, are oftentimes no better. As reported last year, approximately 70 percent of the ground beef sold in U.S. supermarkets contains “pink slime” added in as a cheap filler.

The Pepto-Bismol-colored concoction consists of beef scraps and cow connective tissues, which has been treated with ammonium hydroxide (basically a solution of ammonia in water). It can legally make up 15 percent of any given beef product, which shaves about three cents off the cost for a pound of ground beef. The trimmings used come from parts of the cow that are most likely to be contaminated with dangerous bacteria like E. coli — which is why it must be treated with ammonia to kill off the pathogens in the first place. It’s really industrial food practices like this that pose very real threats to your health, not raw unpasteurized dairy products and other non-processed whole foods…

Russia Throws Poisonous Meat Back to U.S.

In related “questionable food” news, Russia has recently banned U.S. meat supplies after discovering it contains ractopamine — a beta agonist drug that increases protein synthesis, thereby making the animal more muscular. This reduces the fat content of the meat. As reported by Pravda,5 Russia is the fourth largest importer of US meats, purchasing about $500 million-worth of beef and pork annually.

The drug is banned for use in 160 countries, including China and Russia, but allowed in 24 countries, including Canada and the United States. According to the New York Times,6 the ban took effect as of December 7, 2012, and Russian health regulators stated that while they will initially conduct their own testing, foreign countries will soon be required to certify their meat as ractopamine-free if they want to export it to Russia. While the US Department of Agriculture (USDA) considers ractopamine safe and doesn’t test for it, Russia’s chief health inspector, Gennady Onishchenko, claims there are “serious questions” about the safety of the drug. He told the New York Times:

“For instance, use of ractopamine is accompanied by a reduction in body mass, suppression of reproductive function, increase of mastitis in dairy herds, which leads to a steep decline in the quality and safety of milk.”

Ractopamine is also known to affect the human cardiovascular system, and may cause food poisoning, according to Pravda.7 It’s also thought to be responsible for hyperactivity, muscle breakdown, and increased death and disability in livestock. While other drugs require a clearance period of around two weeks to help ensure the compounds are flushed from the meat prior to slaughter (and therefore reduce residues leftover for human consumption), there is no clearance period for ractopamine. In fact, livestock growers intentionally use the drug in the last days before slaughter in order to increase its effectiveness.

According to veterinarian Michael W. Fox, as much as 20 percent of ractopamine remains in the meat you buy from the supermarket. Despite potential health risks, the drug is used in 45 percent of U.S. pigs, 30 percent of ration-fed cattle, and an unknown percentage of turkeys.

Mexico and Brazil have announced that they will comply with Russia’s demand for ractopamine-free meats.8 The US has shown no sign of coming to an agreement, however. Instead the US has accused Russia of violating World Trade Organization (WTO) rules — an accusation Russian Deputy Prime Minister Arkady Dvorkovich has dismissed as being part of business as usual, since “all WTO members break these rules.”

How to Identify REAL Food

There are major incentives to center your diet on real foods as opposed to “food-like” products, the primary one being that real food is essential for optimal health. Real foods also taste delicious, and when bought from sustainable sources help to protect the environment. But with all the sneaky tricks being employed, how can you tell the difference? Here’s a listing of the characteristics and traits of real food versus processed “food products.”

Real Food

Processed Food-Like Products

It’s grown, and sold “whole”

Produced, manufactured in a factory, and sold in neat, convenient packages

Variable quality

Always the same (no quality or taste variance)

Spoils fast

Stays “fresh” for extended periods of time

Requires preparation

No preparation required, just heat and serve

Vibrant colors and rich textures

Contains fillers, additives and preservatives to make otherwise dull and bland mixtures appetizing

Authentically flavorful

Artificially flavorful

Strong connection to land and culture

No connection to land or culture

Shopping Guidelines for Real, Health-Promoting Food

As the U.S. agriculture industry now stands, antibiotics, pesticides, genetically engineered ingredients, hormones and countless drugs are fair game for inclusion in your food. So if you purchase your food from a typical supermarket, you’re taking the chance that your food is teeming with chemicals and drugs — even those that have been banned in other countries due to adverse health effects.

So please do your health a favor and support the small family farms in your area. You’ll receive nutritious food from a source that you can trust, and you’ll be supporting the honest work of a real family farm.

It all boils down to this: if you want to optimize your health, you must return to the basics of healthy food choices. Put your focus on WHOLE foods — foods that have not been processed or altered from their original state — food that has been grown or raised as nature intended, without the use of chemical additives, drugs, hormones, pesticides, fertilizers, and “mystery concoctions” of discarded scrap parts.

It’s really as simple as that!

And it’s not nearly as daunting a task as it may seem to find a local farmer that can supply your family with healthy, humanely raised animal products and produce. At LocalHarvest.org, for instance, you can enter your zip code and find farmers’ markets, family farms, and other sources of sustainably grown food in your area, all with the click of a button. Once you make the switch from supermarket to local farmer, the choice will seem natural, and you can have peace of mind that the food you’re feeding your family is naturally wholesome. That said, regardless of where you do your grocery shopping, these are the signs of high-quality, health-promoting foods you want to look for:
1.It’s grown without pesticides and chemical fertilizers (organic foods fit this description, but so do some non-organic foods)
2.It’s not genetically modified
3.It contains no added growth hormones, antibiotics, or other drugs
4.It does not contain any artificial ingredients, including chemical preservatives
5.It is fresh (keep in mind that if you have to choose between wilted organic produce or fresh conventional produce, the latter may actually be the better option)
6.It did not come from a factory farm
7.It is grown with the laws of nature in mind (meaning animals are fed their native diets, not a mix of grains and animal byproducts, and have free-range access to the outdoors)
8.It is grown in a sustainable way (using minimal amounts of water, protecting the soil from burnout, and turning animal wastes into natural fertilizers instead of environmental pollutants)

If the food meets these criteria, it is most likely a wise choice, and would fall under the designation of “real food.” Keep in mind that reclaiming your kitchen is part and parcel of healthful living, so you know exactly what you’re putting in your body. If you need help to get started, see Colleen Huber’s helpful tips on how to eat healthier organic food on a budget. And if you’re “hooked” on fast food and other processed foods, please review my article How to Wean Yourself Off Processed Foods in 7 Steps. It’s one of the absolute most positive life changes you could make!

If you like what you read, please consider donating to help support my blog, even as little as $5 will help.

The Bacon Cure

Could it be our ancestors were right after all? That today’s new, improved and supposedly healthy versions of bacon are not? The traditional way to make bacon is dry cured through hand rubbing with a mixture of herbs, sugars, salt, and the sodium nitrite curing salts. Vitamin C in the mix helps form the nitrosylheme pigment that gives cured meats their wonderful red color, and, as will be explained shortly, helps ensure nitrites convert to healthy nitric oxide and not carcinogenic nitrosamines.

Traditional producers leave the bacon to cure for anywhere from a day to a month before slow-smoking it over applewood, hickory or other wood fires, generally from one to three days. The extended curing time intensifies the pork flavor and shrinks the meat so that the bacon doesn’t shrivel and splatter as it cooks.

Flavor can vary quite a bit from producer to producer, and is determined by the ingredients of the cure, the method of smoking, and the timing. The age, gender, and breed of the pig, as well as its time outdoors, forage and feed all influence the final flavor of the bacon as well as its potential for health benefits or risks.

Dirty Little Secrets

Supermarket bacon may also use sodium nitrite, but not in a traditional way. Instead, manufacturers opt for fast and cheap methods by which inferior quality factory-farmed meat is pumped and plumped with a liquid cure solution that includes sodium erythorbate and sodium nitrite, along with “liquid smoke,” spices and flavorings heavy in MSG. After “curing” for a few hours, the pork is sprayed with more “liquid smoke” and heated until a smoke-like flavor permeates the meat. The pork is then quickly chilled, machine-pressed into a uniform shape, sliced, and packaged for sale. Pumped and plumped bacon may look big in the package, but shrinks, shrivels and splatters when cooked.

“Liquid smoke,” a product heavily favored by big food manufacturers, is produced by burning wood chips or sawdust, then condensing the smoke into solids or liquids and dissolving it in water. It is being investigated by the European Food Safety Authority for safety as a food flavoring because of evidence of genotoxicity and cytotoxicity. Indeed, one study suggests liquid smoke is more carcinogenic than cigarette smoke concentrate.38-41

Concerns about Nitrite

Concerns about the safety of nitrite first surfaced in the 1960s when studies showed the presence of carcinogenic nitrosamines in bacon and other cured meat products. In the early 1970s, researchers at the Massachusetts Institute of Technology implicated nitrite itself as a carcinogen. The MIT study involved direct feeding of nitrite to laboratory rats, and later studies did not support the headline-making conclusion that nitrite induces cancer. The USDA’s concern then shifted to the formation of nitrosamines from nitrite combining with the amines available in meat, with regulators weighing the possible risk of cancer against nitrite’s traditional and well-proven role protecting us from botulism and other forms of food poisoning. 42

Since then commercial bacon has been heavily studied and subject to regulatory monitoring of nitrosamine levels. Although nitrosamines have been found in many cured meats, they are most consistently found in fried bacon.43-50 A look at the research, however, shows it to be inconsistent, contradictory and confusing.

Over the years, most scientists have blamed the nitrosamines on frying although some data suggest nitrosamines can be produced as an artifact during the analytical procedure whenever residual nitrite is present.51. Wood smoke has also been blamed though the culprit might actually be “liquid smoke.”52

In 1973 the Canadian Department of Agriculture found preformed nitrosamines in the readymade spice mixes favored by Big Ag bacon processors as well as many of the smaller producers. After the USDA confirmed the Canadian findings, regulators made these spice mixes illegal.53 The USDA also soon required the use of sodium erythorbates and/ or ascorbates in bacon processing after consistent research findings indicated these substances pushed nitrosamine levels way down.54

Obviously some of the nitrosamine problem stems from industrial processing. The USDA may have outlawed certain spice mixes back in the 1970s, but preformed nitrosamines might well exist in the latest generation of artificial and “natural” flavorings and “liquid smokes.” Also worrisome are references to “meat batters” and to high pressure, high temperature processing methods known to produce nitrosamines and routinely used to produce commercial bacon.

Choosing dry cured or “country style” bacon made by small producers would seem to be a safer option, but in some instances might generate even higher levels of N-nitrosopyrrolidine (NPYR) after frying compared to pump-cured bacon.55 The problem is processing methods vary widely, with different choices and concentrations of spices, sodium nitrite and sometimes sodium nitrate. The USDA now recommends that processors not add sodium nitrate because it is not necessary and the conversion of nitrate to nitrite is variable and somewhat unpredictable.

Fat in the Feeds

From the WAPF point of view, the most interesting and helpful findings concern the effect of fatty acid composition on nitrosamine formation. After all, factory-farmed pigs routinely eat feeds that include soy, corn and other inferior oils while pastured pigs should not.

In 1984, researchers discovered that bacon from pigs fed corn oil-supplemented diets contains significantly higher levels of the nitrosamines n-nitrosopyrrolidine and n-nitrosodimethylamine compared to controls. They also reported that bacon from pigs fed a coconut fat-supplemented diet contains significantly lower levels of n-nitrosopyrrolidine but no significant difference in n-nitrosodimethylamine levels compared to controls.

Given that the controls were fed a standard commercial corn and soy-based diet supplemented with vitamins and minerals, we can only wonder what might be found with bacon sourced from optimally nourished, pastured pigs. Be that as it may, one of the researchers’ conclusions is telling: “Fatty acid analyses of the adipose tissue of the bacon samples indicated that n-nitrosopyrrolidine levels in bacon correlated well with the degree of unsaturation of the adipose tissue.”56 Other research supports the connection between nitrosamine formation and the fatty acid profiles of animal feed and meat. Nitrosamines, show up more frequently in the fat than in the lean.57-59

The takeaway is clear: choose bacon from pastured pigs.

That said, finding genuine, traditionally cured artisanal bacon is just about impossible. The anti-nitrite message has penetrated so deeply that most artesanal farmers produce their bacon using the dry salt way but without added nitrites, relying on salt, good sanitary practices and refrigeration to prevent contamination. In the days prior to refrigeration, of course, the sodium nitrite step was not an option. This type of “no added nitrate or nitrates” products are honest compared to the newfangled celery salt “uncured” bacons, and are obviously far healthier than supermarket pumped and plumped bacon-like products, or the fakin’ bacons from turkey or soy.

That said, there is probably nothing wrong with a good old-fashioned bacon cured with a precise amount of sodium nitrite curing salts. If the idea of nitrite still seems scary, consider this: Ascorbic acid is routinely added to cured meats along with the nitrite in order to promote beneficial nitric oxide formation from nitrite, and to inhibit nitrosation reactions in the stomach that can lead to carcinogenic nitrosamines. Bringing alpha tocopherol (Vitamin E) into the mix as well seems to further prevent occurrence of nitrosamine formation.60-63 Old-fashioned processing, involving leisurely time for curing and smoking, further enhances the conversion of nitrite to the beneficial nitric oxide molecule.

Just Say “NO”

In 1998 Robert F. Furchgott, Louis J. Ignarro and Ferid Murad won the Nobel prize in physiology and medicine for their discovery of nitric oxide (NO) as a signaling molecule in the cardiovascular system. As the first molecule discovered that can literally communicate with other molecules, nitric oxide revolutionized conventional scientific thinking.64

In terms of preventing heart disease, nitric oxide produced by the cells in our blood vessels signals the surrounding arterial tissues to tell them to relax. That lowers blood pressure, expands narrow blood vessels, eliminates dangerous clots, and reduces the formation of plaque. Interestingly enough, NO lowers triglyceride levels, but not cholesterol, and researchers even report that NO even seems to protect those with high cholesterol. WAPF thinking, of course, holds that NO’s failure to lower cholesterol is a point in its favor, as cholesterol has many benies and no protection against high cholesterol is needed.

By optimizing circulation, NO affects every part of the body. More blood flow means better oxygen transfer and more energy. More blood flow means better brain function and better attention. And more blood flow means a better sex life.

Accordingly, NO is a key ingredient in many well-known erectile dysfunction products. Nitric oxide also benefits the immune system, where it helps us fight off infections, and the nervous system where it helps our brain cells communicate properly. NO’s myriad health benefits are summed up in the popular book The Nitric Oxide (NO) Solution by Nathan S.Bryan, PhD and Janet Zand, OMD.65 Although the book does not contain citations, a quick PubMed search reveals Dr. Bryan’s contribution to at least 88 journal articles, many establishing the NO benefits described above.

NO for Life

The message is NO is vital for a long, healthy and vital life. Unfortunately, few people today produce enough NO for optimal health, and NO deficiencies have been identified in many chronic diseases. Although NO supplements have been developed and marketed, and might well be helpful for people on plant-based, low-fat, low-cholesterol diets, such products might not be needed with a return to traditional foods. Traditionally cured bacon, sausage and other meats cured with sodium nitrite might be just the ticket to increasing NO production in the body.

Another big NO producing food is beets, suggesting yet another reason why so many WAPFers thrive on beet kvaas. Although foods rich in the amino acids citrulline and arginine are often recommended to increase NO production, most people are not young enough or healthy enough to turn that trick. Perhaps the more direct route from nitrite to NO is the way to go.

Nitrites and the Nitrogen Cycle

But aren’t nitrates and nitrites dangerous? Yes, and no. Nitrates are natural products of the nitrogen cycle and found in water, plants and animals. Approximately 80 percent of dietary nitrates are derived from vegetable consumption, and nitrites are naturally present in saliva, in the gut and indeed in all mammalian tissue.66 Clearly, we cannot be pro plant based diet and anti nitrates!

Levels of nitrite naturally increase in the body to help boost oxygen when people live at high altitudes, and such people are often considered among the healthiest in the world.67 In short, nitrites are not a problem, provided our diets are rich enough in antioxidants to facilitate the conversion of nitrites to NO and to prevent nitrosation reactions that convert nitrites into carcinogenic nitrosamines.

It’s obviously important to avoid eating readymade sources of nitrosamines, such as those that occur in soy protein isolates, non-fat dry milk and other products that have undergone acid washes, flame drying or high temperature spray-drying processes.68-70 People are also exposed to nitrosamines from some types of beer, cigarettes, nipples of baby bottles and the rubber used with braces in orthodontics.71-72

In other words, nitrosamines don’t just come from cured meats. Furthermore, the nitrosamine content in cured meats has gone way down over the past few decades.72 As for environmental damage from nitrates, this problem comes from the land use abuses of factory farming.

Bring Home the Bacon

Then why do so many health experts condemn bacon and other cured meats because of their nitrite content? Well, why do fats and cholesterol still get a bum rap?

The reason is bad studies and worse publicity, with the latest shoddy work out of Harvard a prime example. According to Dr. Bryan, the body of studies show only a “weak association” with evidence that is “inconclusive.” As he and his colleagues wrote in the American Journal of Clinical Nutrition, “This paradigm needs revisiting in the face of undisputed health benefits of nitrite- and nitrate-enriched diets.”73 So what’s the last word on America’s favorite meat? Indulge bacon lust freely, know that the science is catching up, the media lags behind, and, our ancestors most likely got it right.

Weston Price Organization

Without a doubt the premiere organization in the United States connecting individuals to the farmers that are producing the healthiest food is Weston Price. They have hundreds of chapters throughout the country that are likely not to far from where you live. You can contact a chapter leader near you, and they can help you identify local resources to provide you and your family with health food that is grown locally.

About the Author

Kaayla T. Daniel, PhD, CCN, is the Naughty Nutritionist™ because of her ability to outrageously and humorously debunk nutritional myths. A popular guest on radio and television, she has been on The Dr Oz Show, NPR’s People’s Pharmacy and PBS Healing Quest. Dr Daniel is the author of The Whole Soy Story: The Dark Side of America’s Favorite Health Food, a popular speaker at Wise Traditions, Biosignature, National Association of Nutritional Professionals and other conferences, Vice President of the Weston A. Price Foundation and recipient of its 2005 Integrity in Science Award. Her websites are www.naughtynutritionist.com and www.wholesoystory.com.

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People everywhere are finally waking up to the indisputable fact that all sugars are not created equal when it comes to the physical end results they create.

Scientists using newer functional magnetic resonance imaging (fMRI) tests have now shown that fructose, a sugar found in most processed foods (typically in the form of high fructose corn syrup), can in fact trigger changes in your brain that may lead to overeating and weight gain.1

The researchers discovered that when you drink a beverage containing fructose, your brain does not register the feeling of being satiated, as it does when you consume simple glucose. As reported by Yahoo! Health:2

“All sugars are not equal — even though they contain the same amount of calories — because they are metabolized differently in the body.

Table sugar is sucrose, which is half fructose, half glucose. High-fructose corn syrup is 55 percent fructose and 45 percent glucose. Some nutrition experts say this sweetener may pose special risks, but others and the industry reject that claim. And doctors say we eat too much sugar in all forms.”

Beware: Fructose Can Make You Hungry, Study Finds

Twenty healthy adults were included in the featured study, published in the journal JAMA on January 2.3 fMRI was used to measure the hypothalamus response when the volunteers consumed a beverage containing identical amounts of either fructose or glucose (75 grams). The two drinks were given in random order to all participants during testing sessions spaced eight months apart.

Your hypothalamus helps regulate hunger-related signals involving a number of hormones, including insulin, leptin, and ghrelin. The scans revealed that when drinking glucose, within 15 minutes the activity in the area of the brain involved with reward and desire for food was suppressed, which leads to a feeling of fullness or satiety. According to co-author Dr. Robert Sherwin:4

“With fructose, we don’t see those changes. As a result, the desire to eat continues — it isn’t turned off.”

In fact, fructose not only did not suppress hypothalamic activity, it actually caused a small spike instead. Furthermore, glucose boosted the links between the hypothalamus, thalamus, and striatum, while fructose strengthened the connectivity between the hypothalamus and thalamus, but not the striatum. This is important, as the striatum also deactivates once your body senses it has eaten enough… According to the authors:

“These findings suggest that ingestion of glucose, but not fructose, initiates a coordinated response between the homeostatic-striatal network that regulates feeding behavior.”

What all this means in everyday terms is that when you consume fructose, you may actually be “programming” your body to consume more calories, as fructose fails to trigger that feeling of fullness, and may even trigger continued hunger pangs. Dr. Jonathan Purnell, an endocrinologist at Oregon Health & Science University, told Yahoo! Health:

“It implies that fructose, at least with regards to promoting food intake and weight gain, is a bad actor compared to glucose.”

How Your Body Metabolizes Fructose Versus Glucose

Part of what makes fructose so unhealthy is that it is metabolized by your liver to fat in far more rapidly than any other sugar. The entire burden of metabolizing fructose falls on your liver, and it promotes visceral fat.5 This is the type of fat that collects around your organs and in your abdominal region and is associated with a greater risk of heart disease.

Without getting into the complex biochemistry of carbohydrate metabolism, it is important to understand how your body processes fructose versus glucose. Dr. Robert Lustig, Professor of Pediatrics in the Division of Endocrinology at the University of California, has been a pioneer in decoding sugar metabolism. His work has highlighted some major differences in how different sugars are broken down and used. Here’s a summary of the main points:
•After eating fructose, 100 percent of the metabolic burden rests on your liver. With glucose, your liver has to break down only 20 percent. The metabolism of fructose by your liver creates a long list of waste products and toxins, including a large amount of uric acid, which drives up blood pressure and causes gout.
•Every cell in your body, including your brain, utilizes glucose. Therefore, much of it is “burned up” immediately after you consume it. By contrast, fructose is turned into free fatty acids (FFAs), VLDL (the damaging form of cholesterol), and triglycerides, which get stored as fat.
•The fatty acids created during fructose metabolism accumulate as fat droplets in your liver and skeletal muscle tissues, causing insulin resistance and non-alcoholic fatty liver disease (NAFLD).6 Insulin resistance progresses to metabolic syndrome and type II diabetes.
•Fructose is the most lipophilic carbohydrate. In other words, fructose converts to glycerol 3 phosphate (g-3-p), which is directly used to turn FFAs into triglycerides. The more g-3-p you have, the more fat you store. Glucose does not do this.
•When you eat 120 calories of glucose, less than one calorie is stored as fat. 120 calories of fructose results in 40 calories being stored as fat.
•Glucose suppresses your hunger hormone ghrelin and stimulates leptin, which suppresses your appetite. Fructose has no effect on ghrelin and interferes with your brain’s communication with leptin, resulting in overeating.

Known Health Ramifications of a High-Fructose Diet

Consuming foods that contain high amounts of fructose—even if it’s a natural product—is, to put it bluntly, the fastest way to trash your health. GreenMedInfo.com,7 has collated a number of scientific studies that have linked fructose to about 30 different specific diseases and health problems.

Adding insult to injury, HFCS is most often made from genetically engineered corn, which is fraught with its own well documented side effects and health concerns, from an increased risk of developing food allergies to the risk of increased infertility in future generations, and possibly cancer, according to a recent lifetime feeding study. Select the hyperlinks provided to review how fructose may:

Raise your blood pressure, and cause nocturnal hypertension

Promote insulin resistance / Type 2 Diabetes

Cause non-alcoholic fatty liver disease (NAFLD)

Raise your uric acid levels, which can result in gout and/or metabolic syndrome

Accelerate the progression of chronic kidney disease

Intracranial atherosclerosis (narrowing and hardening of the arteries in your skull)

Exacerbate cardiac abnormalities if you’re deficient in copper

Have a genotoxic effect on the colon

Promote metastasis in breast cancer patients

Cause tubulointerstitial injury (injury to the tubules and interstitial tissue of your kidney)

Promote obesity and related health problems and diseases

Promote pancreatic cancer growth and feed cancer cells in general

Cause your brain neurons to stagnate

Deplete vitamins and minerals (unbound fructose, found in large quantities in high fructose corn syrup, can interfere with your heart’s use of minerals such as magnesium, copper and chromium)

Promote arthritis and gout

My Recommended Fructose Allowance

With regards to the featured study findings, Scientific American notes:8

“Could fructose consumption alone really be playing such an outsized role in expanding our pant sizes? ‘A common counter argument is that it is the excess calories that are important, not the food. Simply put: just eat less,’ Purnell and Fair noted. ‘The reality, however, is that hunger and fullness are major determinants of how much humans eat, just as thirst determines how much humans drink.

These sensations cannot simply be willed away or ignored.’ In order to eat less (and consume fewer calories overall), they argued, then, one should avoid foods or ingredients that fail to satisfy hunger. And that, according to the results from the new study, would mean those fructose-sweetened foods—and drinks.”

As a standard recommendation, I advise keeping your TOTAL fructose consumption below 25 grams per day. For most people it would also be wise to limit your fructose from fruit to 15 grams or less, as you’re virtually guaranteed to consume “hidden” sources of fructose if you drink beverages other than water and eat processed food.

Fifteen grams of fructose is not much — it represents two bananas, one-third cup of raisins, or two Medjool dates. Remember, the average 12-ounce can of soda contains 40 grams of sugar, at least half of which is fructose, so one can of soda alone would exceed your daily allotment.

In his book, The Sugar Fix, Dr. Richard Johnson includes detailed tables showing the content of fructose in different foods — an information base that isn’t readily available when you’re trying to find out exactly how much fructose is in various foods. I encourage you to pick up a copy of this excellent resource. You can find an abbreviated listing of the fructose content of common fruits in this previous article.

How Fructose Affects Your “Fat Switch”

Dr. Johnson has also authored another book that is of major importance to anyone who has ever struggled with their weight and/or persistent health issues. According to Dr. Johnson, based on his decades of research:

“Those of us who are obese eat more because of a faulty ‘switch’ and exercise less because of a low energy state. If you can learn how to control the specific ‘switch’ located in the powerhouse of each of your cells – the mitochondria – you hold the key to fighting obesity.”

There are five basic truths that Dr. Johnson explains in detail in his most recently book, The Fat Switch, that overturn current concepts:
•Large portions of food and too little exercise are NOT solely responsible for why you are gaining weight
•Metabolic Syndrome is actually a healthy adaptive condition that animals undergo to store fat to help them survive periods of famine. The problems is most all of us are always feasting and never undergo fasting. Our bodies have not adapted to this yet and as a result, this beneficial switch actually causes damage to contemporary man
•Uric acid is increased by specific foods and causally contributes to obesity and insulin resistance
•Fructose-containing sugars cause obesity not by calories but by turning on the fat switch
•Effective treatment of obesity requires turning off your fat switch and improving the function of your cells’ mitochondria

I highly recommend picking up a copy of this book, which is a useful tool for those struggling with their weight. Dietary sugar, and fructose in particular, is a significant “tripper of your fat switch,” so understanding how sugars of all kinds affect your weight and health is imperative.

Study: Midnight Snacks Can Mess You up on a Molecular Level

I have long advocated that avoiding all food for at least three hours before you go to bed is an exceedingly helpful strategy for those seeking to maintain a healthy weight. This will lower your blood sugar during sleep and help minimize damage from too much sugar floating around. Additionally, It will jump start the glycogen depletion process so you can shift to fat burning mode.

A recent study9 is a powerful confirmation of this recommendation as it has found that the mere act of altering your typical eating habits — such as getting up in the middle of the night for a snack — causes a certain protein to desynchronize your internal food clock, which can throw you off kilter and set a vicious cycle in motion. As reported by The Atlantic:10

“Along with the usual slew of eating-related disorders, like obesity and diabetes, the researchers believe that this molecular understanding for why changing our eating times messes up our food clock might allow them to come up with novel treatments for conditions such as ‘midnight hunger,’ and to make better recommendations for people suffering the consequences of jet lag or working the night shift.”

Your internal body clock, also known as your circadian rhythm, helps regulate the energy levels in your cells, and the proteins involved with your metabolism are intrinsically linked to your circadian rhythms. There’s strong evidence that proper sleep and diet can help maintain or rebuild the balance between your circadian clock and your metabolism, and that lack of rest or disruption of normal sleep patterns can increase hunger, leading to obesity-related illnesses and accelerated aging.

In terms of its effect on your metabolism and weight, lack of sleep has been shown to affect levels of leptin and ghrelin—two of the hormones linked with appetite and eating behavior. When you are sleep deprived, your body decreases production of leptin, the hormone that tells your brain there is no need for more food, while increasing levels of ghrelin, a hormone that triggers hunger. (These are the same hormones detrimentally affected by a high-fructose diet, as discussed above.)

To keep your circadian clock functioning properly, make sure you’re getting the necessary amount of high quality sleep, during those hours when your body expects to be sleeping. The right amount for you is based on your individual sleep requirements and not on a one-size-fits-all prescribed number of hours. For helpful guidance on how to improve your sleep, please review my 33 Secrets to a Good Night’s Sleep.

The Case for Intermittent Fasting to Optimize Your Circadian Clock

In addition to that, this study offers an indication of how important it is to also maintain a regular eating schedule. Personally, I believe there is good reason to consider an intermittent fasting schedule. There is an emerging consensus that narrowing the window of time that you consume food may have enormous health benefits and also help you reduce your percentage of body fat.

Your suprachiasmatic nucleus (SCN), located in your hypothalamus, controls your circadian rhythms. It regulates how your autonomic nervous system operates along with your hormones, your wake and sleep pattern, your feeding behavior, and your capacity to digest food, assimilate nutrients, and eliminate toxins.

If you routinely disregard your innate clock – working during sleeping hours, or feeding at the wrong time – you will sooner or later suffer the consequences with symptoms that may include disrupted sleep, agitation, digestive disorders, constipation, chronic fatigue, chronic cravings for sweets and carbs, fat gain, and lower resistance to stress. Chronic disruptions in circadian rhythms have also been linked with increased risk for chronic inflammatory disease and cancer.

As explained by fitness expert Ori Hofmekler, the ideal time to eat is in the evening. Having a large meal during the day will inhibit your sympathetic nervous system (SNS) and instead turn on the parasympathetic nervous system (PSNS), which will make you sleepy and fatigued rather than alert and active. And, instead of spending energy and burning fat during the day, you’ll store energy and gain fat.

The one meal per day plan can accommodate your innate clock and maximize the beneficial effects you get from intermittent fasting on a daily basis. This form of intermittent fasting involves timing your once-daily meal to within a narrow window of time in the evening. However, you don’t have to be that strict if you can’t function without a mid-day meal. I’ve revised my own eating schedule to eliminate breakfast and restrict the time I eat food to a period of about six to seven hours each day, which is typically from noon to 6 or 7 pm. This still gives me a net fasting time of 17-18 hours a day. To learn more, please see my previous article, The Power of Intermittent Fasting.

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Poland becomes eighth EU country to ban Monsanto maize

Thursday, 03 January 2013 10:00

GENETICALLY MODIFIED CROPS ILLEGAL – GOVERNMENT LAUNCHES BANS
Greenpeace Poland, January 2 2013

Warsaw – As a result of bans on cultivation of genetically modified crops, that were introduced by the government today, from January 28 2013, planting GMO crops will not be allowed. Many environmental organizations as well as farmers and scientists can see it as a success, pointing out that it is not yet the final step to eliminate GMOs from the environment and from our food.

The Council of Ministers has adopted today, prepared by the Ministry of Agriculture, regulations which prohibit cultivation on the Polish territories two genetically modified crops – MON 810 maize from Monsanto and BASF Amflora potato. [1]. Thus, the government has complied with the publicly made assurances that despite lifting the ban on the marketing of genetically modified seeds in the amended Seed Act, the cultivation of these plants will not be admitted to our field. In this way, Poland joined the EUs eight countries, including agricultural powers such as France and Germany, which have banned the cultivation of GMOs in their territory. [2].

“The introduction of these regulations is our great success and gives us enormous satisfaction. For eight years, along with scientists and farmers, we encouraged successive Polish governments to take this step, providing evidence of the dangers of this technology. We are pleased that the government has kept their word and joined the group of progressive countries where GM crops are banned. However, this is not the end of our campaign. Now we need to make sure that the European Commission does not manage to lift the Polish bans like it ineffectively attempted to do earlier, when other countries introduced similar bans. We have to also make sure crops will be effectively controlled, and the ban on cultivation observed”, says Joanna Miś, campaign coordinator STOP GMO, Greenpeace Poland.

Seed Act was changed in November of this year, nullifying, [in existence] since 2005, the ban on sales of the genetically modified seeds. That prohibition was incompatible with EU law and with its continuance Poland was facing heavy fines. In addition, it was a bogus law, because Polish farmers could buy MON 810 corn in the Czech Republic and, completely uncontrolled, propagate it in our country. In this way, in Poland, by various data, currently about 3000 hectares are sown with this type of seed.

To justify the enactment of these regulations, the Ministry of Agriculture pointed out to the impossibility of the coexistence of GM crops and the natural varieties, without the risk of contamination of the latter. The Ministry also draws attention to the threat of contamination of honey by pollen of maize MON 810 and the lack of research supporting the safety of GM crops on the environment and human health. From now on, a farmer who illegally sows MON 810 maize or Amflora potato may be levied with severe financial penalties and even with the destruction of his crop.

“Introduction of effective bans on cultivation of GMOs is a milestone on the road to agriculture that is safe for the environment and people. Great thanks go to all, who have supported us for all these years and believed, that Poland without GMO is possible. I promise that we will continue taking actions against attempts to make Polish soil and environment a laboratory of agrochemical corporations”, says Maciej Muskat, director of Greenpeace Poland.

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Five foods that fight pain
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By Charmaine Yabsley

Before you pop a painkiller, look in your cupboard for a safer, healthier option.

Most of us pop a painkiller without a second’s thought: for a hangover, a cold or aching joints. However, new research shows we may be doing more harm than good. Researchers at the University of Edinburgh found taking more than the daily recommended dosage of a painkiller, even just a small amount more, can sometimes have fatal consequences.

“Painkiller dosages, like all medicine doses, are designed to give the body the ability to rid itself of the medicine, but taking too much doesn’t give the body a chance to do this,” says Dr Ronald McCoy, spokesman for the Royal Australian College of General Practitioners. “While taking one or two extra tablets a day may not seem much, their adverse effects can build up quickly over time, especially with the common painkiller paracetamol. Only ever take the recommended dosages.”

There is an alternative. Some foods contain natural anti-inflammatory ingredients, which work as well as, or better than, over-the-counter medicines.

Extra-virgin olive oil

How it works: “Studies at the University of Pennsylvania, and more recently in Australia, have shown that olive oil, particularly extra-virgin olive oil, is rich in a chemical called oleocanthal, a naturally occurring anti-inflammatory substance with very similar properties to the drug ibuprofen,” Associate Professor Catherine Itsiopoulos, head of Dietetics and Human Nutrition at La Trobe University, says.

Dosage: Add a tablespoon to your daily diet.

Good for: Treating and preventing a scratchy throat. “Oleocanthal gives virgin olive oil that bite in the back of the throat,” Itsiopoulos says. “The sharper the taste, the better it is for treating your cold or flu.”

May also help: There is a possibility it may lower your risk of heart disease and some cancers. “It also helps maintain the body’s natural defence mechanisms such as anti-microbial effects, anti-inflammatory effects and normal clotting,” Itsiopoulos says.

Cherries

How they work: If you have just completed a hard workout, reach for cherry juice or a bowl of cherries to aid muscle repair. Researchers at the Sports and Exercise Science Research Centre at London South Bank University in the UK found that 90 per cent of athletes who were given cherry juice before and after training reported a return of muscle strength within 24 hours.

Dosage: Add a handful to your daily juice or fruit salad.

Good for: Preventing muscle pain. “The bright red colour of the cherries, called anthocyanins, are anti-inflammatories, which may decrease oxidative damage to muscles after exercising,” Itsiopolous says.

May also help: According to research at the University of Michigan in the US, a regular intake of cherries may lower the risk of heart disease, stroke and type-2 diabetes.

Turmeric

How it works: Turmeric may be your best bet for treating joint pain. “Curcumin [a chemical in the spice], contains anti-inflammatory ingredients to help myriad aches, pains and upsets,” Itsiopoulos says.

Dosage: Add a teaspoon to a curry or a glass of warm water.

Good for: Stomach upsets, headaches and period pain.

May also help: “Turmeric prevents ‘bad’ LDL cholesterol from causing oxidative damage, which can affect arteries around the heart,” Itsiopoulos says.

Salmon

How it works: “Salmon is one of the richest sources of omega-3 or fish oils, which have been shown to have strong anti-inflammatory effects,” Itsiopoulos says.

Dosage: Three serves a week. You can also eat other foods containing omega-3, such as tuna, mackerel or walnuts.

Good for: Preventing premenstrual tension symptoms, heart disease and the onset of colds and flu. It is also beneficial for sore joints. Collated reports have found patients suffering from rheumatoid arthritis or joint pain who supplemented their diet with EPA-rich omega-3 fats for three to four months reduced their joint pain intensity by 26 per cent.

May also help: “The pink colour of salmon is due to a newly discovered antioxidant called astaxanthin, which can protect cells from damage and boost immunity,” Itsiopoulos says. “Salmon is also a good source of a trace mineral called selenium, which has anti-cancer properties and is also important for strengthening the body’s immune system.”

Cinnamon

How it works: “In experimental studies, cinnamon has been shown to have strong antioxidant properties,” Itsiopoulos says. “It may also prevent glycoxidation – damage to cells caused by high levels of blood glucose.”

Dosage: Half to one teaspoon per day. Sprinkle it on yoghurt or add to warm water.

Good for: Treating period pain and stomach cramps.

May also help: “Cinnamon improves circulation, so it’s good for pain related to poor circulation,” Itsiopoulos says. “It may also prevent stomach ulcers, urinary tract and yeast infections, tooth decay and gum disease.”

Move it to lose it

“Exercise encourages lymphatic drainage and rids your body of harmful waste products, a surplus of which can lead to pain,” says Chris van Hoof, director of Chisel Fitness. “The more efficient your body is at this, the quicker the inflammation process will be resolved.”

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