It's been years since I've gotten a vaccination. I've been asked by my doctor to get the HPV vaccine and by my nurse Aunt to get the Flu and Swine Flu Vaccine and I've politely declined. They both told me the risks of not being vaccinated and I still declined. It's not that I don't believe in their life saving qualities, it's just that I don't trust them enough to get them.
My personal stance on vaccines are, they are not effective enough for me to trust my life or my future children's life with them. Although vaccinations have saved us from countless diseases, they have also been linked to various neurological disorders including Autism. The flu, HPV, and other viruses are so abundant that you cannot properly vaccinate against them. I also believe that if you're healthy enough, your body will do it's job and fight these viruses. The human body is designed to regenerate itself. It's been doing it for thouMy sister is vaccinated against chicken pox for 20 years and my mom agreed that it was the dumbest thing ever. I think kids are supposed to get it, I got it and my other sisters got it but now my sister will be in her 20's when she gets it what makes it ten times worse. Note: in Maryland you have the right to refuse vaccinations for your children but it's very hard. I don't think terrorists get grilled that hard.
Enough of my opinon let's look at some facts. A vaccine is a killed virus that gives your body protection over the virus. It's called artificial induction of immunity. Vaccines contain mercury, aluminum, formaldehyde, aspartame (nutra sweet), MSG, antifreeze and a host of other proven neuro-toxins and poisons, and that these vaccines have definitely been linked to autism, Gillian Barre syndrome (mild to severe paralysis), brain damage and even death, and the vaccines are untested and unproven, the government in many states have threatened parents with jail if they do not vaccinate their kids. There is no safe vaccination.
Showing posts with label health. Show all posts
Showing posts with label health. Show all posts
Thursday, March 3, 2011
Your Food Label May Be A Lie and It's Perfectly Legal
I first stumbled upon this a few months ago but let it slide, now curiosity has gotten the best of me. Food labels are very vague. Natural flavors. Artificial flavors. Artificial colors. Even with a lot of research, I still can’t crack the code of what these colors and flavors are exactly. I’m sure manufacturers love it this way. A food manufacturer is allowed to stretch the facts on a label up to 20%. When the lies stretch 20% then the FDA begins to investigate. Who is really checking all these labels? It takes a lot of work to break down a label and I know it’s not “economically practical” for the FDA to check every food manufacturer to make sure their label is factual. That's why the FDA only has to check to see if there is a label, not if it's accurate.
Things your label may lie about:
Calories:
That low calorie treat you’re enjoying may be lying about its calories. 100 calories may be 120 and 400 calories may be up to 500. And it’s legal.
Sugar:
People are watching their sugar and food manufacturers know this, so they find sneaky ways to label sugar. High Fructose Corn Syrup, white grape juice concentrate, dextrose, corn sugar, cane sugar, maltodextrin and the list goes on. http://commonsensehealth.com/Diet-and Nutrition/List_of_Sugar_Names_and_Sugar_Facts.shtml
Omega 3:
My health rule is: if it makes a health claim, it’s lying. I have a strong belief that anything made in a factory cannot be healthy. Omega 3 fats are a big trend and the FDA allows food that have a source of the healthy fat to advertise their heart health although this may be a lie.
Serving Size:
This is not really a lie but more of a stretch of a truth. My mother used to buy these frozen pizzas that were about 6 inches long and 3 inches wide and my sisters and I used to eat one pizza each, until we found out that the serving size was 1/3 of the pizza. Food manufacturers label their serving sizes correctly but package them incorrectly. Who is really going to count 10 chips as they’re eating them or drink 1/3 of a soda? No one is going to do that. Very few people follow the serving size on junk food.
Made with real (insert ingredient)
Which ingredient? How much? Manufacturers love this label because it allows them to toot their horn but still make a horrible product. The makers of Canada Dry Ginger Ale have been proudly advertising that they’re al natural and they use real ginger. Maybe I’m blind because I don’t see ginger on the label.
Fat and Salt content:
When I’m reading a label, I find it weird when the food manufacturer states that an ingredient adds a trivial amount of fat or salt. Who decided it was trivial? Your scientists? When a manufacturer does this, they’re usually masking something else, like how bad it really is for you.
The food manufacturers do not care whether or not you know the truth because more than half of the people who know it, still buy the food that is bad for them. The only way to control what you eat, is to avoid processed and prepackaged foods, eat more fruits and vegetables, and cook at home.
Whole grain contents:
Do I have to state my golden rule again? If it has a health label, it’s probably lying. In many ingredients Unbleached wheat flour is the main ingredient but whole-wheat flour is further down on the list, indicating that the product contains relatively little. When reading labels, I find that the healthy item they’re claiming is farther down the ingredient list than I like, which means there is very little of it. Interesting fact: potassium bromate, a dough conditioner found in commercial bakery products and some flours, is a major, but hidden cause of thyroid dysfunction. This ingredient may be used even in whole grain breads. Mmm hmm.
Fiber:
Americans are calling for healthy food and they want more fiber, so what do they get? More fiber. Except that these fibers are manufactured and do very little for you. The fibers advertised in many foods are mainly "purified powders" called inulin, polydextrose and maltodextrin.
Free Range chicken:
The new battle cry is: how dare you keep those poor chickens chained up all day, so the food manufacturers said, we’ll let them out and tell you about it. What does “free range eggs or chicken” mean anyway? This means chickens must be granted the luxury of exactly five minutes of "access" to the outdoors every day. Notice that doesn’t mean they actually get to roam free, this may as well mean they open the door and if the chicken wants to roam free, it’s free to roam.
Tastes Like Medicine (but may kill you while it's healing you)
Notice a trend here. The FDA allows food manufacturers to make certain pre-approved "qualified health claims" about the health benefits of nutrients in food and manufacturers take it and run touchdown. For instance, food makers can't say that their product "helps reduce the risk of heart disease" without FDA approval, so they say that it "helps maintain a healthy heart." I’m sure the FDA would approve anyway but who wants to go through all that.
Things your label may lie about:
Calories:
That low calorie treat you’re enjoying may be lying about its calories. 100 calories may be 120 and 400 calories may be up to 500. And it’s legal.
Sugar:
People are watching their sugar and food manufacturers know this, so they find sneaky ways to label sugar. High Fructose Corn Syrup, white grape juice concentrate, dextrose, corn sugar, cane sugar, maltodextrin and the list goes on. http://commonsensehealth.com/Diet-and Nutrition/List_of_Sugar_Names_and_Sugar_Facts.shtml
Omega 3:
My health rule is: if it makes a health claim, it’s lying. I have a strong belief that anything made in a factory cannot be healthy. Omega 3 fats are a big trend and the FDA allows food that have a source of the healthy fat to advertise their heart health although this may be a lie.
Serving Size:
This is not really a lie but more of a stretch of a truth. My mother used to buy these frozen pizzas that were about 6 inches long and 3 inches wide and my sisters and I used to eat one pizza each, until we found out that the serving size was 1/3 of the pizza. Food manufacturers label their serving sizes correctly but package them incorrectly. Who is really going to count 10 chips as they’re eating them or drink 1/3 of a soda? No one is going to do that. Very few people follow the serving size on junk food.
Made with real (insert ingredient)
Which ingredient? How much? Manufacturers love this label because it allows them to toot their horn but still make a horrible product. The makers of Canada Dry Ginger Ale have been proudly advertising that they’re al natural and they use real ginger. Maybe I’m blind because I don’t see ginger on the label.
Fat and Salt content:
When I’m reading a label, I find it weird when the food manufacturer states that an ingredient adds a trivial amount of fat or salt. Who decided it was trivial? Your scientists? When a manufacturer does this, they’re usually masking something else, like how bad it really is for you.
The food manufacturers do not care whether or not you know the truth because more than half of the people who know it, still buy the food that is bad for them. The only way to control what you eat, is to avoid processed and prepackaged foods, eat more fruits and vegetables, and cook at home.
Whole grain contents:
Do I have to state my golden rule again? If it has a health label, it’s probably lying. In many ingredients Unbleached wheat flour is the main ingredient but whole-wheat flour is further down on the list, indicating that the product contains relatively little. When reading labels, I find that the healthy item they’re claiming is farther down the ingredient list than I like, which means there is very little of it. Interesting fact: potassium bromate, a dough conditioner found in commercial bakery products and some flours, is a major, but hidden cause of thyroid dysfunction. This ingredient may be used even in whole grain breads. Mmm hmm.
Fiber:
Americans are calling for healthy food and they want more fiber, so what do they get? More fiber. Except that these fibers are manufactured and do very little for you. The fibers advertised in many foods are mainly "purified powders" called inulin, polydextrose and maltodextrin.
Free Range chicken:
The new battle cry is: how dare you keep those poor chickens chained up all day, so the food manufacturers said, we’ll let them out and tell you about it. What does “free range eggs or chicken” mean anyway? This means chickens must be granted the luxury of exactly five minutes of "access" to the outdoors every day. Notice that doesn’t mean they actually get to roam free, this may as well mean they open the door and if the chicken wants to roam free, it’s free to roam.
Tastes Like Medicine (but may kill you while it's healing you)
Notice a trend here. The FDA allows food manufacturers to make certain pre-approved "qualified health claims" about the health benefits of nutrients in food and manufacturers take it and run touchdown. For instance, food makers can't say that their product "helps reduce the risk of heart disease" without FDA approval, so they say that it "helps maintain a healthy heart." I’m sure the FDA would approve anyway but who wants to go through all that.
Wednesday, March 2, 2011
Things They Make Me Go Hmmm
I am twitching as I write this post because it is nasty. This is a reason why I don't eat processed food. The things the FDA legally allows in your food seems more to protect the manufacturer than us.
Someone tell me what is unavoidable about maggots and rat hair in my food? I need someone to breakdown the economically impractical part. Are you too cheap? Does it cost too much? What does that mean.
The list:
20 or more maggots in canned mushrooms (is someone opening these cans and inspecting the amount of maggots in them?)
12% or more of mold in fruit
1 rodent hair in peanut butter (once again, is someone counting the hairs in the peanut butter)
foreign matter including cigarette butt(it is economically impractical to tell your workers not to put stuff in my food. I understand)
animal feces (heaven forbid you call an exterminator)
15 fruit fly eggs
25mg of sand in peanut butter
40 thrips on asparagus and in beer
60 parasite for 100 fish(more than 50% of my fish is allowed to have parasites on it)
325 mg of insect feces can end up in your spices
sticks and stones
Am I wrong that I'm listening to Michael Jackson's "They Don't Care About Us?" because that's how I feel. Who made these rules? Don't answer that. I'm really convinced that FDA is all about getting their palms greased and could care less about the consumer. Who allows maggots in food? Let's cook at home.
"Food and Drug Administration says that a certain amount of contamination is
unavoidable in commercial food processing, so it allows for a small amount of
"filth" before taking action. "it is economically impractical to grow,
harvest, or process raw products that are totally free of non-hazardous,
naturally occurring, unavoidable defects." http://www.cbsnews.com/8301-504763_162-20013038-10391704.html
Someone tell me what is unavoidable about maggots and rat hair in my food? I need someone to breakdown the economically impractical part. Are you too cheap? Does it cost too much? What does that mean.
The list:
20 or more maggots in canned mushrooms (is someone opening these cans and inspecting the amount of maggots in them?)
12% or more of mold in fruit
1 rodent hair in peanut butter (once again, is someone counting the hairs in the peanut butter)
foreign matter including cigarette butt(it is economically impractical to tell your workers not to put stuff in my food. I understand)
animal feces (heaven forbid you call an exterminator)
15 fruit fly eggs
25mg of sand in peanut butter
40 thrips on asparagus and in beer
60 parasite for 100 fish(more than 50% of my fish is allowed to have parasites on it)
325 mg of insect feces can end up in your spices
sticks and stones
Am I wrong that I'm listening to Michael Jackson's "They Don't Care About Us?" because that's how I feel. Who made these rules? Don't answer that. I'm really convinced that FDA is all about getting their palms greased and could care less about the consumer. Who allows maggots in food? Let's cook at home.
Sorry Taco Bell, I still don't believe you!
I stopped eating fast food in August and it was hard. I used to love BK's double cheeseburgers, McDonald's Frappe's, and Chick-fil-a milkshakes. I could down a cookies and cream, strawberry, or peach smoothie. I loved fast food. Who doesn't? It's quick and convenient. That's until I began to question the quality of the food and realized I needed to take control of my health. Bye Bye, drive through, hello kitchen. Let's be real, I've always questioned the quality of the food but never seriously enough to put down that chicken nugget. When Arby's began advertising they were now using 100% real chicken, they lost the customer that never was. The purpose of this post is to talk about Taco Bell and their "beef." Yes, I put that in commas.
In late January, a law firm filed a law suit asking that Taco Bell be honest about their food and it's sources. Particularly their beef. The law suit states the beef is only 35%, which according to the USDA for something to be labeled beef it only has to contain 35% beef, so Taco Bell is on the money. In addition, the USDA standards only apply to the manufacturer of the beef not the vendor of the beef, so once Taco Bell gets it what they do with it is their business.
According to http://www.tacobell.com/BeefIngredientFAQs, their beef is 88% beef and 12% spices. Things that make you go hmmm. I know Taco Bell is lying and you should know Taco Bell is lying. That may be a strong word, they're exaggerating the truth to the extent it will go without lying. Taco Bell is a billion dollar company and in order to stay a billion dollar company, they need to do spin control to keep their customers. It's called marketing people and all food manufacturers do it. They give you the facts they want you to know and hope that you don't research the rest. To the food industry, your ignorance is bliss.
After going on Taco Bell's website and looking at their facts, I still don't know anything more about their food than before and I'm certainly not eating anymore. The website dispels the statements in the lawsuit but does little in the way of being transparent. The meat still contains anti-dusting agent(silicone dioxide), sodium phosphate, silicon dioxide, citric acid, autolyzed yeast extract (a cheaper form of MSG), soy lecithin, and maltodextrin. I still don't believe you Taco Bell.
In late January, a law firm filed a law suit asking that Taco Bell be honest about their food and it's sources. Particularly their beef. The law suit states the beef is only 35%, which according to the USDA for something to be labeled beef it only has to contain 35% beef, so Taco Bell is on the money. In addition, the USDA standards only apply to the manufacturer of the beef not the vendor of the beef, so once Taco Bell gets it what they do with it is their business.
According to http://www.tacobell.com/BeefIngredientFAQs, their beef is 88% beef and 12% spices. Things that make you go hmmm. I know Taco Bell is lying and you should know Taco Bell is lying. That may be a strong word, they're exaggerating the truth to the extent it will go without lying. Taco Bell is a billion dollar company and in order to stay a billion dollar company, they need to do spin control to keep their customers. It's called marketing people and all food manufacturers do it. They give you the facts they want you to know and hope that you don't research the rest. To the food industry, your ignorance is bliss.
After going on Taco Bell's website and looking at their facts, I still don't know anything more about their food than before and I'm certainly not eating anymore. The website dispels the statements in the lawsuit but does little in the way of being transparent. The meat still contains anti-dusting agent(silicone dioxide), sodium phosphate, silicon dioxide, citric acid, autolyzed yeast extract (a cheaper form of MSG), soy lecithin, and maltodextrin. I still don't believe you Taco Bell.
The Science of Oranges
I'm on a budget that's getting tighter everyday, so I look for the best food bargains I can find and I found some Dandrea oranges for $1 for a pack of four or five. I bought two because Martin's didn't have anything better. Some of them were bad but I found two decent packages. It was only yesterday that I discovered my Orangs contained more than oranges.
Ingredients (which were printed very small on the label): food grade vegetable beeswax and/or lac-resin based wax or resin, thiabendozole, imazortho-phenyl, imazilli. What's up with the and/ors?
food grade vegetable beeswax- (it was hell finding a definition for this so I just looked up beeswax) this is known as E901 which is a glazing agent to provide a shiny coating and protect food. Not much is known about it as a preservative.
Resin- is a hydrocarbon secretion of many plants . It is valued for its chemical properties and associated uses, such as the production of varnished, adhesives, and food glazing agents; as an important source of raw materials for organic synthesis; and as constituents of incense and perfume.
Thiabendazole- is a fungicide and parasiticide that goes under the names mintezol, tresaderm, and arbotect. It is used primarily to control mold, blight, and other fungally caused diseases in fruits and vegetables.
imazortho-phenyl- all I know is it is a fungicide but after 3 google searches I couldn't find anything except a few consumer complaints about the use of fungicides.
imazlil-(finding it will be easier if it was spelled right on the label it's spelled imazalil) (synonyms imazalil, chloramizole) is a fungicide widely used in agriculture, particularly in the growing of citrus fruits.Trade names include Freshgard, Fungaflor, and Nuzone.
Ingredients (which were printed very small on the label): food grade vegetable beeswax and/or lac-resin based wax or resin, thiabendozole, imazortho-phenyl, imazilli. What's up with the and/ors?
food grade vegetable beeswax- (it was hell finding a definition for this so I just looked up beeswax) this is known as E901 which is a glazing agent to provide a shiny coating and protect food. Not much is known about it as a preservative.
Resin- is a hydrocarbon secretion of many plants . It is valued for its chemical properties and associated uses, such as the production of varnished, adhesives, and food glazing agents; as an important source of raw materials for organic synthesis; and as constituents of incense and perfume.
Thiabendazole- is a fungicide and parasiticide that goes under the names mintezol, tresaderm, and arbotect. It is used primarily to control mold, blight, and other fungally caused diseases in fruits and vegetables.
imazortho-phenyl- all I know is it is a fungicide but after 3 google searches I couldn't find anything except a few consumer complaints about the use of fungicides.
imazlil-(finding it will be easier if it was spelled right on the label it's spelled imazalil) (synonyms imazalil, chloramizole) is a fungicide widely used in agriculture, particularly in the growing of citrus fruits.Trade names include Freshgard, Fungaflor, and Nuzone.
Tuesday, March 1, 2011
What's in it?: Priano Balsamic Vinegar
I picked up this bottle of Balsamic Vinegar at Aldi's and only saw it had chemicals in it when I got home. I decided to break down the ingredients to see what this really is.
Priano Balasmic Vinegar: wine vinegar, concentrated grape must, sulphite amonia caramel, potassium metabisulphate
wine vinegar- is an acidic liquid that is produced from the fermentation of ethanol alcohol. The word "vinegar" derives from the Latin words "vinum aegrum" meaning "feeble wine". Wine vinegar is made from red and white wine and is widely used in Europe and the Mediterranean. Wine vinegar tends to have a lower acidity than that of white or cider vinegars.
Grape Must- is the freshly pressed juice that contains the skin, steam, and seeds of the fruit. This is the first step in wine making and has a high glucose level and is often used as a sweetner.
sulphite amonia caramel- is a soluble food coloring. It is made by a carefully controlled heat treatment of carbohydrates in a process called caramelization. It is more fully oxidized and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown. Sulfite ammonia caramel, acid-proof caramel, soft-drink caramel
In the presence of both sulfite and ammonium compounds and is used in soft drinks. Caramel coloring is exempt from classification and there are no guidelines for consumption. There are differing views on whether caramel color is toxic and a carcinogen.
Potassium metabisulfite- is a white crystaline powder with a pungent sulfur odour. The main use for the chemical is as an antioxident. Potassium metabisulfite is does not contribute sodium to the diet. It is restricted in food because it can cause an allergic reaction and is used in wine to protect the flavors and color of wine.
Interesting.
Priano Balasmic Vinegar: wine vinegar, concentrated grape must, sulphite amonia caramel, potassium metabisulphate
wine vinegar- is an acidic liquid that is produced from the fermentation of ethanol alcohol. The word "vinegar" derives from the Latin words "vinum aegrum" meaning "feeble wine". Wine vinegar is made from red and white wine and is widely used in Europe and the Mediterranean. Wine vinegar tends to have a lower acidity than that of white or cider vinegars.
Grape Must- is the freshly pressed juice that contains the skin, steam, and seeds of the fruit. This is the first step in wine making and has a high glucose level and is often used as a sweetner.
sulphite amonia caramel- is a soluble food coloring. It is made by a carefully controlled heat treatment of carbohydrates in a process called caramelization. It is more fully oxidized and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown. Sulfite ammonia caramel, acid-proof caramel, soft-drink caramel
In the presence of both sulfite and ammonium compounds and is used in soft drinks. Caramel coloring is exempt from classification and there are no guidelines for consumption. There are differing views on whether caramel color is toxic and a carcinogen.
Potassium metabisulfite- is a white crystaline powder with a pungent sulfur odour. The main use for the chemical is as an antioxident. Potassium metabisulfite is does not contribute sodium to the diet. It is restricted in food because it can cause an allergic reaction and is used in wine to protect the flavors and color of wine.
Interesting.
Monday, February 28, 2011
Do you take in too many vitamins?
Ever since I've seen a law firm advertising for victims affected by a denture cream with too much zinc, I've that question has been in my mind. I know too much of anything is bad, but do we take in too many vitamins?
It seems as if everything is vitamin enriched and I mean everything. Our water, eggs, and even milk contain extra vitamins. Although we need these vitamins and minerals to thrive, our intake of vitamins is beginning to scare me. You can have too many vitamins. If you're eating vitamin fortified food and taking a supplement, then you may have too much of the good stuff. Here is a lift of common vitamins and what the side effects are.
Vitamin C- if you take 2-5,000 mg of vitamin C, you may experience diarrhea, nausea, burning urine, stomach cramps, headache, insomnia, vomiting, and kidney stones.
Vitamin A-who knew this had a name? Hypervitaminosis A can cause nausea, vomiting, headache, blurred vision, dizziness, and loss of coordination. Long term effects include Birth defects, Liver problems, Reduced bone mineral density that may result in osteoporosis
Coarse bone growths, Skin discoloration, Hair loss, Excessive skin dryness/peeling, Angular cheilitis Intracranial hypertension. Stick to 10,000 IU's.
Calcium- more than 4,000 IU's of calcium can cause constipation, dry mouth, a continuing headache, increased thirst, irritability, loss of appetite, depression, a metallic taste in the mouth, and fatigue
Vitamin E- this is the new super vitamin but beware. You only need 100-300 mg a day and any more than that can cause blood clots, fatigue, tumors in the breast, and reproductive problems.
Vitamin B's (yes all the B's)- more than 1-2 mg of vitamin B can cause nerve damage and stomach ulcers. It takes as little as 500 mg to cause serious nerve damage.
Iron- Who knew too much iron had a name also? Hemochromatosis, or more than 100 mg, or 140 mg for nursing and pregnant women, can weaken the immune system, arthritis liver disease, including an enlarged liver, cirrhosis, cancer, and liver failure, damage to the pancreas, possibly causing diabetes, heart abnormalities, such as irregular heart rhythms or congestive heart failure, impotence, early menopause, abnormal pigmentation of the skin, making it look gray or bronze, thyroid deficiency, and damage to the adrenal glands.
vitamin d- In addition to vitamin e, this is a new super vitamin. It seems as if everything is vitamin d enriched but the sun gives you 80-90% of your daily vitamin D. If you get your vitamin D from the sun, it's hard to experience toxicity but more of a hypersensitivity. Too much vitamin D may cause lung and skin cancer. It is advised to take vitamin D with a doctor's recommendation.
Vitamin K- at this time it's hard to know how much vitamin k is too much because it is obtained from food sources. If you're on blood thinners, avoid too much vitamin K because they help thicken the blood.
Zinc- the recommended zinc dosage is 9-11 mg a day and poisining starts at 35-40 mg. Symptons of zinc poisoning includes a weakening of the immune system, which may result in cancer, decrease in white blood cells, decreased urination, nausea, and upset stomach.
Any way you cut it, too many vitamins and minerals is deadly. Your body is a machine and will filter out the extras but taking too much messes with the body's functions. A diet rich in fruits, vegetables, and grains will help you with your diet.
It seems as if everything is vitamin enriched and I mean everything. Our water, eggs, and even milk contain extra vitamins. Although we need these vitamins and minerals to thrive, our intake of vitamins is beginning to scare me. You can have too many vitamins. If you're eating vitamin fortified food and taking a supplement, then you may have too much of the good stuff. Here is a lift of common vitamins and what the side effects are.
Vitamin C- if you take 2-5,000 mg of vitamin C, you may experience diarrhea, nausea, burning urine, stomach cramps, headache, insomnia, vomiting, and kidney stones.
Vitamin A-who knew this had a name? Hypervitaminosis A can cause nausea, vomiting, headache, blurred vision, dizziness, and loss of coordination. Long term effects include Birth defects, Liver problems, Reduced bone mineral density that may result in osteoporosis
Coarse bone growths, Skin discoloration, Hair loss, Excessive skin dryness/peeling, Angular cheilitis Intracranial hypertension. Stick to 10,000 IU's.
Calcium- more than 4,000 IU's of calcium can cause constipation, dry mouth, a continuing headache, increased thirst, irritability, loss of appetite, depression, a metallic taste in the mouth, and fatigue
Vitamin E- this is the new super vitamin but beware. You only need 100-300 mg a day and any more than that can cause blood clots, fatigue, tumors in the breast, and reproductive problems.
Vitamin B's (yes all the B's)- more than 1-2 mg of vitamin B can cause nerve damage and stomach ulcers. It takes as little as 500 mg to cause serious nerve damage.
Iron- Who knew too much iron had a name also? Hemochromatosis, or more than 100 mg, or 140 mg for nursing and pregnant women, can weaken the immune system, arthritis liver disease, including an enlarged liver, cirrhosis, cancer, and liver failure, damage to the pancreas, possibly causing diabetes, heart abnormalities, such as irregular heart rhythms or congestive heart failure, impotence, early menopause, abnormal pigmentation of the skin, making it look gray or bronze, thyroid deficiency, and damage to the adrenal glands.
vitamin d- In addition to vitamin e, this is a new super vitamin. It seems as if everything is vitamin d enriched but the sun gives you 80-90% of your daily vitamin D. If you get your vitamin D from the sun, it's hard to experience toxicity but more of a hypersensitivity. Too much vitamin D may cause lung and skin cancer. It is advised to take vitamin D with a doctor's recommendation.
Vitamin K- at this time it's hard to know how much vitamin k is too much because it is obtained from food sources. If you're on blood thinners, avoid too much vitamin K because they help thicken the blood.
Zinc- the recommended zinc dosage is 9-11 mg a day and poisining starts at 35-40 mg. Symptons of zinc poisoning includes a weakening of the immune system, which may result in cancer, decrease in white blood cells, decreased urination, nausea, and upset stomach.
Any way you cut it, too many vitamins and minerals is deadly. Your body is a machine and will filter out the extras but taking too much messes with the body's functions. A diet rich in fruits, vegetables, and grains will help you with your diet.
Is My Agave Nectar Really Healthier?
I love Agave Nectar. I usually substitute it for sugar in my recipes because it's sweeter, so I need less, and healthier, so I thought. While commenting on Blackgirlsguidetoweightloss.com, I mentioned how I use Agave Nectar in my whipped cream and Erika mentioned how it's just as processed as sugar. Le sigh. Why is it that everytime I began to like something, I discover how bad it is?
Let's talk about the science of sugar and agave nectar.
Let's talk about the science of sugar and agave nectar.
The term sugar usually refers to sucrose, which is also called "table sugar" or "saccharose." Sucrose is a white crystalline disaccharide. It is often obtained from sugar cane or sugar beet.[25] Sucrose is the most popular of the various sugars for flavoring, as well as properties (such as mouthfeel, preservation, and texture) of beverages and food.
"Sugar" can also be used to refer to water-soluble crystalline carbohydrates with varying sweetness. Sugars include monosaccharides (e.g., glucose, fructose, galactose), disaccharides (e.g., sucrose, lactose, maltose), trisaccharides, and oligosaccharides,[26] in contrast to complex carbohydrates such as polysaccharides. Corn syrup, dextrose, crystalline fructose, and maltose, for example, are used in manufacturing and preparing food.
We know that Sugar can cause diabetes, obesity, and tooth decay. We also know that sugar, often in the form of High Fructose Corn Syrup, or corn sugar, is in nearly everything we eat.
To produce agave nectar from the Agave tequiliana plant, juice is expressed
from the core of the agave, called the piña. The juice is filtered, then heated
to hydrolyze polysaccharides into simple sugars. The main polysaccharide is called inulin or fructosan and comprises mostly fructose units. The filtered, hydrolyzed juice is concentrated to a syrupy liquid, slightly thinner than honey, from light- to dark-amber depending on the degree of processing.Agave salimiana is processed differently than Agave tequiliana. As the
plant gestates, it starts to grow a stalk called a quiote.[ The stalk is cut off
before it fully grows, creating a hole in the center of the plant that fills
with a liquid called aguamiel. The liquid is collected daily and the
fructans hydrolysed by enzymes into fructose and dextrose.Agave nectar consists primarily of fructose and glucose. One source gives 92%
fructose and 8% glucose; another gives 56% fructose and 20% glucose. These
differences presumably reflect variation from one vendor of agave nectar to
another. Agave nectar's glycemic index and glycemic load are comparable to fructose which in turn has a much lower glycemic index and glycemic load than table sugar (sucrose).
Too much Agave Nectar may trigger an inability to digest sugar, obesity, diabetes, excess insulin, and gout. Fermented Agave Nectar is sold as tequila. Many manufacturers of Agave Nectar have been selling HFCS as Agave Nectar. Let's look at some more stats.
One tbsp sugar One tbsp. agave nectar
Calories
40 60
Total Fat
0 0
Carbs
12 16
Fiber
0 1
Sugar
12 15
Protein
0 0
This bottle of Agave Nectar may be my last. Maybe. Neither is healthy, so what do you choose? You can choose both in moderation or try Honey, fruit juice to sweeten, or stevia, which is a herb that contains no sugar.
Thursday, February 24, 2011
The Raw Milk Debate
I first heard about raw milk after reading an article about it in the Baltimore Sun newspaper. The reporter went through great lengths to get the milk, which is banned in Maryland but legal in Pennsylvania, and went into the logistics of it. I don't recall the entire article but last night I had the urge to try some raw milk.
Needless to say, getting this raw milk will not be easy. I can get it in Maryland but finding someone who will trust me enough to sell it, or exchange it, to me will not be easy and getting it from PA means at least an hour drive to get this milk. That's another story for another day.
The reason I'm writing is I find it weird that we can't have natural milk but the FDA has approved milk from genetically cloned cows. It's weird that we can have milk treated with hormones but we can't have milk in it's raw state.
The FDA claims that raw milk is full of bacterial and has caused at least 85 outbreaks and two deaths in the last 20 years. The FDA website also claims raw milk causes side effects such as vomiting, diarrhea, abdominal pain, fever, headache and body ache. Raw milk advocates claim that drinking raw milk is healthier than it's alternative and many lactose intolerant people claim that they're able to consume raw milk. They also say it tastes better.
Something in the milk isn't clean literally and figuratively. I find it weird that I can take a nanproxen that may cause side effects ten times worse than that of raw milk or I can take a pill that has killed millions but I can't have raw milk. Why is the government going out of it's way to prosecute these farmers but drugs dealers and murderers go free every day? There's something deeper going on and I'm going to get to the bottom of it. Stay tuned.
Needless to say, getting this raw milk will not be easy. I can get it in Maryland but finding someone who will trust me enough to sell it, or exchange it, to me will not be easy and getting it from PA means at least an hour drive to get this milk. That's another story for another day.
The reason I'm writing is I find it weird that we can't have natural milk but the FDA has approved milk from genetically cloned cows. It's weird that we can have milk treated with hormones but we can't have milk in it's raw state.
The FDA claims that raw milk is full of bacterial and has caused at least 85 outbreaks and two deaths in the last 20 years. The FDA website also claims raw milk causes side effects such as vomiting, diarrhea, abdominal pain, fever, headache and body ache. Raw milk advocates claim that drinking raw milk is healthier than it's alternative and many lactose intolerant people claim that they're able to consume raw milk. They also say it tastes better.
Something in the milk isn't clean literally and figuratively. I find it weird that I can take a nanproxen that may cause side effects ten times worse than that of raw milk or I can take a pill that has killed millions but I can't have raw milk. Why is the government going out of it's way to prosecute these farmers but drugs dealers and murderers go free every day? There's something deeper going on and I'm going to get to the bottom of it. Stay tuned.
My Aleve Story
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This question popped into my mind after I took an Aleve and my heart did something it wasn't supposed to do. It sped up or slowed down, either way it took my heart two hours to beat at a normal rate again. That got me to thinking, can the medicine in over the counter drugs kill you?
We perceive over the counter drugs as being safer than their prescription counter parts. If the FDA allows them to be sold without a prescription, then it must be safe. Let's not forget this is the same FDA that approved Fen-phen. My Aleve contains Naproxen sodium, which according to the label, may cause fatal stomach bleeding. So yes, my Aleve may kill me. But that's not the question. The question is why did my heart react to the medication like that? Here are the list of side effects not listed on the very smal label:
We perceive over the counter drugs as being safer than their prescription counter parts. If the FDA allows them to be sold without a prescription, then it must be safe. Let's not forget this is the same FDA that approved Fen-phen. My Aleve contains Naproxen sodium, which according to the label, may cause fatal stomach bleeding. So yes, my Aleve may kill me. But that's not the question. The question is why did my heart react to the medication like that? Here are the list of side effects not listed on the very smal label:
Noticed I highlighted the fast or irregular heartbeat. I also noticed that my vision was a bit weird, not anything widely noticeable, but I was unable to focus my eyes.So according to drugs.com, I experienced a severe allergic reaction. This is my first time experiencing such a reaction and this is my last time taking Aleve. Although it did what it is intended to do, the fact that it affected my heart scares me. The fact that I only took one scares me more.Constipation; diarrhea; dizziness; drowsiness; gas; headache; heartburn; nausea;
stomach upset; stuffy
Severe allergic reactions (rash; hives; itching;
trouble breathing; tightness in the chest; swelling of the mouth, face, lips, or
tongue; wheezing); bloody or black, tarry stools; change in the amount of urine
produced; chest pain; confusion; dark urine; depression; fainting; fast or
irregular heartbeat; fever, chills, or persistent sore throat; loss of appetite;
mental or mood changes; numbness of an arm or leg; one-sided weakness; pale
stools; red, swollen, blistered, or peeling skin; ringing in the ears; seizures;
severe headache or dizziness; severe or persistent stomach pain or nausea;
severe vomiting; shortness of breath; sudden or unexplained weight gain;
swelling of the hands, legs, or feet; unusual bruising or bleeding; unusual
joint or muscle pain; unusual tiredness or weakness; vision or speech changes;
vomit that looks like coffee grounds; yellowing of the skin or eyes.http://www.drugs.com/sfx/naproxen-side-effects.html
Wednesday, February 23, 2011
Having a better period
As a woman, I dread the once a month that my period gives me the beat down. I'm lethargic, my stomach hurts, I'm nauseous; I just feel like crap for two days. This period is different. I didn't have cramps for a week before I started and I have none of the usual symptoms, besides some manageable cramping.
How did I do it?
1. I don't eat a lot of sugar- as if sugar already doesn't have a bad rep, it's going to get an even worse one. Eating a lot of sugar causes the lining in your uterus to thicken, which means a heavier and painful period. Limit sugar and refined carbs.
2. I drink tea daily- the cramping you feel is due to your uterus releasing the blood. Drinking decaf tea like green tea or herbal teas help your uterus relax.
3. I had a cup of milk- it was about 1/4 cup of milk and you should have some form of calcium daily, but calcium relieves the other symptoms of your period including bloating and moodiness.
4. I do yoga- moderate exercise actually helps relieve period symptons. It is advised to stay away from strenuous exercise during the first days of your period, but a few yoga moves may help relieve cramps.
Moves:
the cat stretch: position yourself with your hands and knees parallel to each other, when you inhale arch your back and when you exhale, release the arch. Do this for ten complete breaths.
the cobra pose: when you're done with the cat stretch, extend your legs and bend your elbows slightly, arch your upper body until your arms are straight. Do for ten breaths.
the wind release pose: lay on your back with your body straight. Bend your body as if you were doing a sit up, with your leg and head meeting and hold for 3 seconds, release and alternative five times.
the dead corpse pose: lay with your limbs out, as if you're dead, and breathe through your nose for ten complete breaths.
How did I do it?
1. I don't eat a lot of sugar- as if sugar already doesn't have a bad rep, it's going to get an even worse one. Eating a lot of sugar causes the lining in your uterus to thicken, which means a heavier and painful period. Limit sugar and refined carbs.
2. I drink tea daily- the cramping you feel is due to your uterus releasing the blood. Drinking decaf tea like green tea or herbal teas help your uterus relax.
3. I had a cup of milk- it was about 1/4 cup of milk and you should have some form of calcium daily, but calcium relieves the other symptoms of your period including bloating and moodiness.
4. I do yoga- moderate exercise actually helps relieve period symptons. It is advised to stay away from strenuous exercise during the first days of your period, but a few yoga moves may help relieve cramps.
Moves:
the cat stretch: position yourself with your hands and knees parallel to each other, when you inhale arch your back and when you exhale, release the arch. Do this for ten complete breaths.
the cobra pose: when you're done with the cat stretch, extend your legs and bend your elbows slightly, arch your upper body until your arms are straight. Do for ten breaths.
the wind release pose: lay on your back with your body straight. Bend your body as if you were doing a sit up, with your leg and head meeting and hold for 3 seconds, release and alternative five times.
the dead corpse pose: lay with your limbs out, as if you're dead, and breathe through your nose for ten complete breaths.
Monday, February 21, 2011
The rGBH difference
Let's talk about rGBH. This morning as I was having my daily breakfast of an egg, fruit, and green tea (I added a cookie but more about that later), I noticed something strange on the milk label. My mom buys smart balance milk, you know the red carton with all the extra stuff on it and I think Oprah's trainer makes it, this milk is fat free with the taste of whole milk and all these added extra anti-oxidants. It wasn't the anti-oxidants that got me, it was the large rGBH free label but the discliamer under it which claimed there isn't a known difference between rGBH milk and non-rGBH milk. That immediately made me go, hmm. Let's break down this hormone and see if there is no side effect.
Bovine Somatotrophin, or BST, is a hormone that naturally occurs in cattle. This hormone aids in the cattles growth. It's all natural so there's nothing wrong with BST, as it is commonly known. In 1994, scientists perfected the bovine growth hormone or BGH and began adding it to cows diet. The United States is the only country that permits milk treated with BGH to be sold and marketed. BGH is used to decrease cell death in cows and increase milk production in these same cows. More milk equals more $$$$$. Very simple equation.
Before we talk about the side effects of these extra hormones in humans, we're gonna talk about the side effects in cows. Although the cows make more milk, their milk is proven to be hormone laden thus causing the milk to spoil quicker and contains less nutrients. Basically, the milk is of poorer quality. Another side effect is a decrease in fertility in cows and an increase in lameness, meaning the cow can't walk normally.
Now that we've established that the claims made by Smart Balance are not entirely true. Let's talk about the effects in humans. One side effect I can attest to is the over development of young girls at a young age. My little sister began her period at 8 and had a woman's body before middle school. I'm sure that's not entirely due to BGH but I'm sure it played a part in it. There is also an increase in IGF, or insulin, which causes rapid aging, diabetes, and cancer.
How do you avoid milk, or meat, treated with rGBH? Try to buy local or direct from a farmer. If possible, shop at wholefoods or other natural markets. It's impossible to know if your milk has been treated with rBGH or rBGT because there is no law requiring milk to be labeled as hormone free. In addition, Afact, a pro-hormone, company has been lobbying for a ban on distinguishing milk by their hormone content. I wish I could tell you to make your own milk, but it's impossible, unless you have a cow.
Bovine Somatotrophin, or BST, is a hormone that naturally occurs in cattle. This hormone aids in the cattles growth. It's all natural so there's nothing wrong with BST, as it is commonly known. In 1994, scientists perfected the bovine growth hormone or BGH and began adding it to cows diet. The United States is the only country that permits milk treated with BGH to be sold and marketed. BGH is used to decrease cell death in cows and increase milk production in these same cows. More milk equals more $$$$$. Very simple equation.
Before we talk about the side effects of these extra hormones in humans, we're gonna talk about the side effects in cows. Although the cows make more milk, their milk is proven to be hormone laden thus causing the milk to spoil quicker and contains less nutrients. Basically, the milk is of poorer quality. Another side effect is a decrease in fertility in cows and an increase in lameness, meaning the cow can't walk normally.
Now that we've established that the claims made by Smart Balance are not entirely true. Let's talk about the effects in humans. One side effect I can attest to is the over development of young girls at a young age. My little sister began her period at 8 and had a woman's body before middle school. I'm sure that's not entirely due to BGH but I'm sure it played a part in it. There is also an increase in IGF, or insulin, which causes rapid aging, diabetes, and cancer.
How do you avoid milk, or meat, treated with rGBH? Try to buy local or direct from a farmer. If possible, shop at wholefoods or other natural markets. It's impossible to know if your milk has been treated with rBGH or rBGT because there is no law requiring milk to be labeled as hormone free. In addition, Afact, a pro-hormone, company has been lobbying for a ban on distinguishing milk by their hormone content. I wish I could tell you to make your own milk, but it's impossible, unless you have a cow.
Non-Dairy Creamer is Flammable?
I don't remember how I heard this or when I heard this, but my first reaction was wtf? What exactly is in Non-Dairy creamer that makes it flammable?
Let's break down non-dairy creamer:
First, the cow's milk is dehydrated which causes a chemically rendered mass with potassium benzoate. What is potassium benzoate? It is a preservative used to inhibit mold but it is known to irritate eyes, skin, and other mucous membranes such as lips and it is a carcinogen. Next the mass is mixed with sodium hydroxide, which is the scientific name for lye.
Let's talk about lye for a minute. A year and a half ago, I stopped perming my hair because Lye is the main chemical in relaxers. Lye is a deadly chemical. Let's look at some of the side effects. Lye is very corrosive to organic tissues, hence why hair dresses often apply relaxers with gloves and a comb and your scalp begins to burn after 15 mins, causes heat burns and is highly flammable (voila, shall we go on? I think we shall), lye also causes narrowing of the esiphogus, which means you may not be able to swallow, low blood pressure, blood in stool, bloody vomiting, vision loss and lung inflammation. Why do people knowingly use and consume this stuff. None of those symptoms sound fun.
Next, your lye and potassium benzoate mixture is blasted with ionic radiation. From what I hear, radiation isn't the best thing in the world. It results in cancer due to the breaking down of cells. After this radiation, the mixture forms sodium caseinate, which is used to supply the calcium in this stuff. Caseim is also used in paint, glue, cheesemaking, plastics, fiber, and protein supplements. The side effects may include, I use may because science doesn't really wanna take a stand on these, autism due to the extra histamine.
Let's review. Non-dairy creamer is milk that is dehydrated and full of chemicals that cause cancer and autism. The lye or sodium hydroxide is what causes the flammability and we've established that lye is a deadly chemical.
Let's break down non-dairy creamer:
First, the cow's milk is dehydrated which causes a chemically rendered mass with potassium benzoate. What is potassium benzoate? It is a preservative used to inhibit mold but it is known to irritate eyes, skin, and other mucous membranes such as lips and it is a carcinogen. Next the mass is mixed with sodium hydroxide, which is the scientific name for lye.
Let's talk about lye for a minute. A year and a half ago, I stopped perming my hair because Lye is the main chemical in relaxers. Lye is a deadly chemical. Let's look at some of the side effects. Lye is very corrosive to organic tissues, hence why hair dresses often apply relaxers with gloves and a comb and your scalp begins to burn after 15 mins, causes heat burns and is highly flammable (voila, shall we go on? I think we shall), lye also causes narrowing of the esiphogus, which means you may not be able to swallow, low blood pressure, blood in stool, bloody vomiting, vision loss and lung inflammation. Why do people knowingly use and consume this stuff. None of those symptoms sound fun.
Next, your lye and potassium benzoate mixture is blasted with ionic radiation. From what I hear, radiation isn't the best thing in the world. It results in cancer due to the breaking down of cells. After this radiation, the mixture forms sodium caseinate, which is used to supply the calcium in this stuff. Caseim is also used in paint, glue, cheesemaking, plastics, fiber, and protein supplements. The side effects may include, I use may because science doesn't really wanna take a stand on these, autism due to the extra histamine.
Let's review. Non-dairy creamer is milk that is dehydrated and full of chemicals that cause cancer and autism. The lye or sodium hydroxide is what causes the flammability and we've established that lye is a deadly chemical.
Sunday, February 20, 2011
Food Cures
A Greek philosopher once said: if you give your body what it needs, then it will repair itself. I don't know who said it, all I know is their name began with an H and I can't find the direct quote. No matter who is responsible for the quote, the philosopher is right: if you feed your body right, then it will repair itself.
Have you ever taken time to really think about your body? You have this mass of cells that is designed to repair and renew for over 100 years. When we eat processed foods or nutrient devoid foods, we strip our bodies of the nutrients required to fix itself. Most of our diseases our food related. Hypertension-too much salt. Diabetes-too much sugar. High Cholesterol-too much fat. Cancer- too many chemicals in the body.
I think may be one of the only people who listens to the side effects of medication. Birth control- blood clot, stroke, heart attack. All things that cause death. Asthma medication may increase the chance of asthma related death. If I take anti-depressants, I won't be depressed but I may want to kill myself. Isn't that still depressed? What is this medicine doing to the brain that causes you to want to kill yourself? We're not even going to get into how addictive these medicines are.
So the question: how do we fix our bodies without medication? Simple, the right food and sleep. When the body gets 8 hours of sleep, it allows for cell renewal.
Food cures:
1. smoother skin- vitamin c such as red peppers, eggs, fruit, veggies etc
2.cuts and bruises- wheat germ, which contains zinc
3. eyesight- vitamin A which is found in spinach
4. brain and heart health- omega 3's which are in salmon, olives, avocados, nuts, and flax seed
5. coughs and mucus- add honey to a warm cup of tea with lemon to thin out mucus and clear your lungs. This morning I woke up with a sore chest, so I drank my usual cup of green tea but added honey and lemon and my chest cleared right up.
6. colds- the antioxidants in cherries keep your immune system strong, which help fight off colds and viruses.
7. flu- add five mushrooms to your diet to ward off the flu and at virtually fat free and less than twenty calories, losing a few pounds isn't a bad trade off.
8. stomach bugs- instead of reaching for the pink stuff, reach for a cup of ginger tea with honey or greek yogurt to settle your stomach.
Have you ever taken time to really think about your body? You have this mass of cells that is designed to repair and renew for over 100 years. When we eat processed foods or nutrient devoid foods, we strip our bodies of the nutrients required to fix itself. Most of our diseases our food related. Hypertension-too much salt. Diabetes-too much sugar. High Cholesterol-too much fat. Cancer- too many chemicals in the body.
I think may be one of the only people who listens to the side effects of medication. Birth control- blood clot, stroke, heart attack. All things that cause death. Asthma medication may increase the chance of asthma related death. If I take anti-depressants, I won't be depressed but I may want to kill myself. Isn't that still depressed? What is this medicine doing to the brain that causes you to want to kill yourself? We're not even going to get into how addictive these medicines are.
So the question: how do we fix our bodies without medication? Simple, the right food and sleep. When the body gets 8 hours of sleep, it allows for cell renewal.
Food cures:
1. smoother skin- vitamin c such as red peppers, eggs, fruit, veggies etc
2.cuts and bruises- wheat germ, which contains zinc
3. eyesight- vitamin A which is found in spinach
4. brain and heart health- omega 3's which are in salmon, olives, avocados, nuts, and flax seed
5. coughs and mucus- add honey to a warm cup of tea with lemon to thin out mucus and clear your lungs. This morning I woke up with a sore chest, so I drank my usual cup of green tea but added honey and lemon and my chest cleared right up.
6. colds- the antioxidants in cherries keep your immune system strong, which help fight off colds and viruses.
7. flu- add five mushrooms to your diet to ward off the flu and at virtually fat free and less than twenty calories, losing a few pounds isn't a bad trade off.
8. stomach bugs- instead of reaching for the pink stuff, reach for a cup of ginger tea with honey or greek yogurt to settle your stomach.
Saturday, February 19, 2011
Is it really healthier?
As you know, I'm all about the decadence of food and enjoying it without the typical trade offs- weight gain and health issues. Let's be real, the only thing healthy is what grows from God's green earth. That is fruits and vegetables, anything else isn't necessarily unhealthy but it's not as healthy as the fruits and vegetables. One of the questions I ask when shopping is: isn't milk supposed to have fat in it? and is the fat really killing is? When I ask the latter question, I know that Omegas-6 are not great for you but many of our organs are made out of fat: so if we remove the fat do we hurt our organs? Just a question.
Let's talk about the most common culprits for the healthy bait and switch: fat, salt, and sugar. Let's start with sugar. For the last decade, sugar has been getting a bad reputation, which isn't completely undeserved. Americans are consuming more sugar than ever and it shows in our health and waistlines. As Americans try to limit sugar consumption, they usually trade it for salt or processed substitutes. Instead of trying artificial sweeteners, which are chemical laden and proven to increase strokes in people regularly using them, try honey or agave nectar. The latter is my drug of choice. I've moved on to the amber nectar, which is very sweet but I need about 1/4 cup less in recipes and it doesn't raise my glucose level. Guess what? No diabetes or sugar crash. If you're not that adventurous, try honey. It's one of the only foods that doesn't expire and it adds sweetness without overpowering.
Salt. The cause of hypertension, kidney problems, water retention, high blood pressure and probably more effects that are hidden from us. The only true way to avoid excess salt is to cook your own meals. Have you ever read a label? More than half of the ingredients may be sodium related. Sodium is used as a preservative and as a way to add extra flavor to food that is over processed. Don't fall for the sea salt thing. Salt is still salt. Note: how are they extracting this salt from the sea? hmmm. I have homework to do. Anyway, limit your salt intake by cooking at home and limiting processed foods. Avoid adding extra salt to your food.
Let's talk about the "f-word" not that f-word. The other one, fat. Let's talk about fat. The studies of fat are confusing. We hear that Omega-3's are the best fats and to avoid omega 6, that we shouldn't have saturated fat but some of it isn't bad for us. How do we avoid fat? We don't. I have a problem with fat free and low fat foods because of the process used to avoid the fats that occur naturally in these foods. I don't buy low fat or fat free anything, mainly because I eat a lot of healthier foods and because I don't trust them. Avoid long chain saturated fats which are mammal fats and maybe dairy fats but the website I checked, puts dairy fats under medium chain also with a question mark, so that's in the air. Don't avoid them but have them in moderation. Sources of fat to avoid include margarine, contrary to popular belief margarine is not healthier it's just cheaper to make and buy, it's actually worse than better and is proven to cause cancer, and baked goods which use margarine. Good fats include coconut oil, avocadoes, salmon, olives, vegetables, eggs, and grass fed beef.
The truth is that if a food makes a health claim, it's probably lying. That's not to say all foods are lying but if a food has a reputation for being unhealthy and now it offers a source of veggies, it's a lie. The only way to get the nutrients you need is to cook at home.
Let's talk about the most common culprits for the healthy bait and switch: fat, salt, and sugar. Let's start with sugar. For the last decade, sugar has been getting a bad reputation, which isn't completely undeserved. Americans are consuming more sugar than ever and it shows in our health and waistlines. As Americans try to limit sugar consumption, they usually trade it for salt or processed substitutes. Instead of trying artificial sweeteners, which are chemical laden and proven to increase strokes in people regularly using them, try honey or agave nectar. The latter is my drug of choice. I've moved on to the amber nectar, which is very sweet but I need about 1/4 cup less in recipes and it doesn't raise my glucose level. Guess what? No diabetes or sugar crash. If you're not that adventurous, try honey. It's one of the only foods that doesn't expire and it adds sweetness without overpowering.
Salt. The cause of hypertension, kidney problems, water retention, high blood pressure and probably more effects that are hidden from us. The only true way to avoid excess salt is to cook your own meals. Have you ever read a label? More than half of the ingredients may be sodium related. Sodium is used as a preservative and as a way to add extra flavor to food that is over processed. Don't fall for the sea salt thing. Salt is still salt. Note: how are they extracting this salt from the sea? hmmm. I have homework to do. Anyway, limit your salt intake by cooking at home and limiting processed foods. Avoid adding extra salt to your food.
Let's talk about the "f-word" not that f-word. The other one, fat. Let's talk about fat. The studies of fat are confusing. We hear that Omega-3's are the best fats and to avoid omega 6, that we shouldn't have saturated fat but some of it isn't bad for us. How do we avoid fat? We don't. I have a problem with fat free and low fat foods because of the process used to avoid the fats that occur naturally in these foods. I don't buy low fat or fat free anything, mainly because I eat a lot of healthier foods and because I don't trust them. Avoid long chain saturated fats which are mammal fats and maybe dairy fats but the website I checked, puts dairy fats under medium chain also with a question mark, so that's in the air. Don't avoid them but have them in moderation. Sources of fat to avoid include margarine, contrary to popular belief margarine is not healthier it's just cheaper to make and buy, it's actually worse than better and is proven to cause cancer, and baked goods which use margarine. Good fats include coconut oil, avocadoes, salmon, olives, vegetables, eggs, and grass fed beef.
The truth is that if a food makes a health claim, it's probably lying. That's not to say all foods are lying but if a food has a reputation for being unhealthy and now it offers a source of veggies, it's a lie. The only way to get the nutrients you need is to cook at home.
Thursday, February 17, 2011
The Truth About Your Food pt 2
Do you think the FDA and USDA have your best interests at heart? You shouldn't. In fact the only person you should trust to take care of your family's health, is you. Note: if a product makes a health claim, it's probably lying. Due to Americans cry for healthier and natural products, the food manufacturers are placing claims on items that state rich in fiber, 100% real, or all natural but the truth is that federal standards are very lax on this definition. The only foods that have standards for being labeled natural are meats and even then most meats contain so many hormones that the flavor becomes misconstrued.
80% of Americans are on a diet at some point and yet one in three Americans weigh as much as the other two. (I read that on discussion blog) Americans have a high level of obesity yet we're always on weight loss plans but our European counterparts eat everything we're told not to eat yet stay thin. In France, they're always eating pastries with butter and cream, they drink coffee, in Italy they're always eating pasta yet they're thinner then us. What's the issue? Portion size and the fact that Europe has strict food standards. In America our food standards are set by the food industry. There are too many food company executives serving on FDA and USDA boards for their opinions to be trusted. And note to the wise, the FDA doesn't have to mark a food as safe they just have to mark it as not going to kill you, immediately.
Every five years, the USDA comes out with food recommendations and their recommendations for this year was to avoid processed food and eat more fresh food, avoid sodas, and salts. The recommendations are very vague. " yes, it’s 2011, but they’re published every five years — are the best to date. We’re told to eat “less food” and more fresh foods; wise advice. But aside from salt, the agency buries mostly vague recommendations about what we should be eating less of: we’re admonished to drink “few or no” sodas — hooray for that — and “refined grains,” Solid Fats and Added Sugars. And there’s our fabulous acronym: SOFAS."~NY times blog http://opinionator.blogs.nytimes.com/2011/02/08/is-eat-real-food-unthinkable/ Notice that it's very vague. Not a lot of details because details would piss off the high level food execs who fund a lot of government projects.
Let's take at look a few ingredients in your food. There is a study out that stating that food coloring is behind the spike in ADD. Which makes sense, brightly colored foods are marketed to kids but these colors don't exist in nature. Did you know that yellow 5 is derived from coal tar? If you didn't, now you know. Here are some food colorings to avoid:
80% of Americans are on a diet at some point and yet one in three Americans weigh as much as the other two. (I read that on discussion blog) Americans have a high level of obesity yet we're always on weight loss plans but our European counterparts eat everything we're told not to eat yet stay thin. In France, they're always eating pastries with butter and cream, they drink coffee, in Italy they're always eating pasta yet they're thinner then us. What's the issue? Portion size and the fact that Europe has strict food standards. In America our food standards are set by the food industry. There are too many food company executives serving on FDA and USDA boards for their opinions to be trusted. And note to the wise, the FDA doesn't have to mark a food as safe they just have to mark it as not going to kill you, immediately.
Every five years, the USDA comes out with food recommendations and their recommendations for this year was to avoid processed food and eat more fresh food, avoid sodas, and salts. The recommendations are very vague. " yes, it’s 2011, but they’re published every five years — are the best to date. We’re told to eat “less food” and more fresh foods; wise advice. But aside from salt, the agency buries mostly vague recommendations about what we should be eating less of: we’re admonished to drink “few or no” sodas — hooray for that — and “refined grains,” Solid Fats and Added Sugars. And there’s our fabulous acronym: SOFAS."~NY times blog http://opinionator.blogs.nytimes.com/2011/02/08/is-eat-real-food-unthinkable/ Notice that it's very vague. Not a lot of details because details would piss off the high level food execs who fund a lot of government projects.
Let's take at look a few ingredients in your food. There is a study out that stating that food coloring is behind the spike in ADD. Which makes sense, brightly colored foods are marketed to kids but these colors don't exist in nature. Did you know that yellow 5 is derived from coal tar? If you didn't, now you know. Here are some food colorings to avoid:
- Sunset yellow (E110) (FD&C Yellow #6) - Coloring found in squashes
- Carmoisine (E122) - Red coloring in jellies
- Tartrazine (E102) (FD&C Yellow #5) - Yellow coloring
- Ponceau 4R (E124) - Red coloring
- Sodium benzoate (E211) - Preservative
- Quinoline yellow (E104) - Food coloring
- Allura red AC (E129) (FD&C Red #40) - Orange / red food dye
- Allura Red AC (aka Red 40)
- Erythrosine (aka Red 3)
- Indigotine (aka Blue 2)
- Tartrazine (aka Yellow 5)
- Beet juice
- Annatto (plant derived)
- Turmeric (rich in antioxidants!)
The Truth about Your Food
Recently an Alabama law firm filed a lawsuit claiming that Taco Bell only uses 35% ground beef. The law firm did not want money, they just wanted a disclaimer to tell Americans what they're really eating. Needless to say, Taco Bell isn't taking this lying down. They filed a counter lawsuit and are starting a social media campaign to defend their food.
This isn't the first or last time that the quality of fast food or food in general has been questioned in a court of law. For over 60 years, the food manufacturers fought to have the "imitation" label removed from their food. After all, they put alot of time and effort into their "food" and they won't make money if no one will eat it. In America, the USDA only requires 35% beef for something to be labeled as beef or made with beef. I don't know what you believe but 35% beef isn't good enough.
Have you ever read a food label? It's very vague. "Natural flavors" "Artificial flavors" Let's look at a recipe for a strawberry milkshake: it should be milk, ice cream, ice, and whatever else you need. Let's look at one of the best milkshakes from a fast food restaurant:
Icecream (whole milk, sugar, nonfat dry milk, cream, corn syrup, natural and artificial flavors, dried whole eggs, cornstarch, mono and diglycerides, disodium phosphate, cellulose gum, carrageenan, sodium phosphate, guar gum, sodium citrate, annatto and caramel colors, artificial color [Yellow 5 & 6]), milkshake base (whole milk, sugar, cream, whey powder milk, nonfat dry milk, artificial flavor, disodium phosphate, mono and diglycerides, tetrasodium pyrophosphate, guar gum, cellulose gum, carrageenan), strawberries (water, sugar, high fructose corn syrup, corn syrup, sugar syrup, modified food starch, salt, erythorbic acid, potassium sorbate as preservative, citric acid, artificial color, [contains FD&C Red #40]), whipped cream (cream, milk, sugar, sorbitol, nonfat milk solids, artificial flavor, mono and diglycerides, carrageenan, polysorbate 80, mixed tocopherols [vitamin E] to protect flavor, propellant: nitrous oxide), cherries, (high fructose corn syrup, water, potassium sorbate [a preservative], sodium benzoate [a preservative], citric acid, artificial flavor, FD&C Red #40, sulfur dioxide [a preservative]).
That looks like science experiment to me. As good as this milkshake is, I think i'm going to invest in a blender and start making my own. Anything you make at home is better than anything you buy.
This isn't the first or last time that the quality of fast food or food in general has been questioned in a court of law. For over 60 years, the food manufacturers fought to have the "imitation" label removed from their food. After all, they put alot of time and effort into their "food" and they won't make money if no one will eat it. In America, the USDA only requires 35% beef for something to be labeled as beef or made with beef. I don't know what you believe but 35% beef isn't good enough.
Have you ever read a food label? It's very vague. "Natural flavors" "Artificial flavors" Let's look at a recipe for a strawberry milkshake: it should be milk, ice cream, ice, and whatever else you need. Let's look at one of the best milkshakes from a fast food restaurant:
Icecream (whole milk, sugar, nonfat dry milk, cream, corn syrup, natural and artificial flavors, dried whole eggs, cornstarch, mono and diglycerides, disodium phosphate, cellulose gum, carrageenan, sodium phosphate, guar gum, sodium citrate, annatto and caramel colors, artificial color [Yellow 5 & 6]), milkshake base (whole milk, sugar, cream, whey powder milk, nonfat dry milk, artificial flavor, disodium phosphate, mono and diglycerides, tetrasodium pyrophosphate, guar gum, cellulose gum, carrageenan), strawberries (water, sugar, high fructose corn syrup, corn syrup, sugar syrup, modified food starch, salt, erythorbic acid, potassium sorbate as preservative, citric acid, artificial color, [contains FD&C Red #40]), whipped cream (cream, milk, sugar, sorbitol, nonfat milk solids, artificial flavor, mono and diglycerides, carrageenan, polysorbate 80, mixed tocopherols [vitamin E] to protect flavor, propellant: nitrous oxide), cherries, (high fructose corn syrup, water, potassium sorbate [a preservative], sodium benzoate [a preservative], citric acid, artificial flavor, FD&C Red #40, sulfur dioxide [a preservative]).
That looks like science experiment to me. As good as this milkshake is, I think i'm going to invest in a blender and start making my own. Anything you make at home is better than anything you buy.
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