Poisons You Didn’t Know You Were Eating

Sawdust in Everything

Extra fiber. You see it in large friendly letters on cereal boxes, orange juice cartons, everything, but you probably wouldn’t touch the box if you saw the word “sawdust.” From crackers to cocoa mix, cellulose (a.k.a. wood pulp) is used as filler in everyday foods. While the FDA deems wood pulp safe for consumption, the USDA limits cellulose to 3.5% of the total food mass. Maybe it’s time to go on that paleo diet.

Apple Seeds

An apple a day keeps the doctor away — unless you eat the seeds. Apple seeds (along with cherry, peach, and apricot pits) contain amygdalin, a compound of cyanide and sugar. Luckily, the human body is able to handle small doses of cyanide, so you won’t be keel over after crunching on a Granny Smith. Still, it’s probably best not to snack on a bowlful of seeds.

Cancer-Causing Artificial Colorings

Rainbow cake, neon popsicles, fruit punches and macaroni and cheese — they’re fun to eat because partly because they have such fun colors. But does that fun outweigh the risk of thyroid, adrenal, bladder, kidney, or brain cancer? Artificial dyes such as blue 1, red 3 and yellow 6 have been linked with all five of those cancers. Correlation doesn’t equal causality, but you might want to think again before slurping down that next blue raspberry slushie. (It’s better than the olden days: originally food was colored with natural compounds that included dangerous toxins like mercury, copper, or arsenic.)

Contaminated Bottled Water

Drinking water is one of the best things you can do for your health — but not all water is safe. While municipal tap water is tested and inspected on a regular basis, bottled water is only examined at the source on a monthly basis, Business Insider reports. After being checked once en masse, bottled water tampered with or partially opened may leave you exposed to a host of terrible substances like mold, kerosene, bacteria, glass particles, and even fecal matter.

Beetles in Frappuccinos

Last year, Starbucks came under fire from angry, caffeinated vegans who found out that the mega coffee chain colors their pink-hued Strawberry Frappuccinos with crushed up cochineal beetles, according to CBS News. At least they’re all natural. The company is not alone in their coloring practices. The beetles are used to dye many food products from yogurt to toaster pastries and have been used throughout history to dye fabrics in Central America.

Poison Potatoes

If you have a green potato in your kitchen, sadly you haven’t won a prize. (Unless the prize you’ve been wanting is poison.) Green on a potato is an indication of a concentration of solanine, a toxin that causes nausea, headaches, neurological issues and, in rare cases, death. Rule of thumb for potatoes: if it’s green, it’s mean.





Toxic Metals in Lipstick

Researchers have found that along with that vibrant hue, lipstick may contain dangerously high toxic levels of metals like lead, chromium (a carcinogen), and aluminum in some lip products. These results were found in all levels of lipsticks and glosses from $6-24. Researchers say that these substances can damage the brain, nerves and kidneys, and are linked to multiple cancers. “Just finding these metals isn’t the issue; it’s the levels that matter,” said the study’s principal researcher. “Some of the toxic metals are occurring at levels that could possibly have an effect in the long term.”

Mercury in Fish

It’s not just tuna anymore: mercury is on the rise in all varieties of fish around the globe. Some scientists believe that just a small amount of the toxic metal, which is deemed safe by the government, can pose a threat to brain development or cause other health problems. The danger is especially high for pregnant women and children. The safest bets are cod, salmon, shrimp, and sardines.

Kidney Beans

Beans, beans the magical fruit, the more you eat the more… likely you are to get sick from high levels of phytohemagglutinin (PHA), a toxin that causes vomiting and diarrhea. Just five raw or undercooked kidney or cannellini beans can be bad news.

In the 1970s, there was an outbreak of kidney bean poisoning when hundreds of Brits used their new slow cookers to make beans and toast, a popular breakfast. Simmering kidney beans on low actually increases their toxicity. Luckily, after being boiled for just 10 minutes, the chance of poisoning is almost zero.

Chemicals in Packaging

Keeping food and drinks fresh used to be a bit of a gamble — goatskin sacks were quite popular back in the day but apparently left a musty aftertaste. Then science developed tin cans and plastic and the world changed — for the better, it seemed. Now, BPA (Bisphenol A), which is used in clear plastic bottles and as food can liners, has been linked with reproductive abnormalities, prostate cancers, diabetes, and heart disease.

Though the use of the chemical has been restricted by Canada and some U.S. states, Consumer Reports found evidence of the chemical even in cans that were labeled BPA-free.

Rat Fur and Insects

According to many scientists, one of the best things we can do for our ecosystem is to eat bugs instead of meat. Even if you think you could never stomach a creepy crawler, chances are, you’re already eating a lot of them and don’t know it. As dictated by the FDA, food and drink manufacturers are allowed a certain amount of bugs and rodent hair in their products.

Peanut butter is allowed to contain one rodent hair per 100 grams. Pasta can have 225 bug parts per 225 grams of pasta. Canned mushrooms should probably be avoided at all costs. Only if there are more than 20 maggots per 100 grams of mushrooms will the FDA take notice.

Fungus Free — At a Price

In many ways, modern farming has been a boon to humanity. Production is up and incidences of famine are down. But the use of fertilizers, pesticides, and fungicides come at a price. In order to keep the fruit growing healthily, farmers spray apples with fungicides such as diphenylamine and thiabendazole. The former can cause long-term damage to your kidney, liver, and bladder, while the latter has been linked to nervous system damage. A recent study found that nearly 80% of all conventionally grown apples had traces of these pesticides on them, even after washing. Unless you’re buying organic, chances are you’re eating these poisons.

Sodium Fluoride in Toothpaste

Fluoride is good for your teeth, there’s no denying that. But a study found that just 5mg of fluoride ingestion can cause nausea, vomiting and diarrhea in children. If Junior gets a hold of the whole tube, it could be very bad news. Ingesting large amounts of sodium fluoride can cause muscular weakness and paralysis which is why it’s also a main ingredient in rat and cockroach poison. Wash that mouth.

Source:

blog.trutv.com/conspiracy
http://worldtruth.tv/poisons-you-didnt-know-you-were-eating/

How to Protect Yourself Against Cancer With Organic Food

The rise in cancer in the West has paralleled the rise in factory farming and the use of processed foods containing vegetable oils and additives.
Orthodox methods for treating cancer (radiation and chemotherapy) do not prolong life. The best approach to cancer is prevention.

Traditional diets, containing animal and plant foods farmed by nontoxic methods, are rich in factors that protect against cancer. Many of these protective factors are in the animal fats.
Vegetarianism does not protect against cancer. In fact, vegetarians are particularly prone to cancers of the nervous system and reproductive organs.

Nutrients in Whole Foods that Protect Against Cancer

Vitamin A: Strengthens the immune system. Essential for mineral metabolism and endocrine function. Helps detoxify. True vitamin A is found only in animal foods such as cod liver oil; fish and shellfish; and liver, butter and egg yolks from pasture-fed animals. Traditional diets contained ten times more vitamin A than the typical modern American diet.

Vitamin C: An important antioxidant that prevents damage by free radicals. Found in many fruits and vegetables but also in certain organ meats valued by primitive peoples.

Vitamin B6: Deficiencies are associated with cancer. Contributes to the function of over 100 enzymes. Most available from animal foods.

Vitamin B12: Deficiencies are associated with cancer. Found only in animal foods.

Vitamin B17: Protects against cancer. Found in a variety of organically grown grains, legumes, nuts and berries.


Vitamin D: Required for mineral absorption. Strongly protective against breast and colon cancer. Found only in animal foods such as cod liver oil, lard, shellfish and butterfat, organ meats and egg yolks from grass-fed animals. Traditional diets contained ten times more vitamin D than the typical modern American diet.

Vitamin E: Works as an antioxidant at the cellular level. Found in unprocessed oils as well as in animal fats like butter and egg yolks.

Conjugated Linoleic Acid (CLA): Strongly protective against breast cancer. Found in the butterfat and meat fat of grass-fed ruminant animals.

Minerals: The body needs generous amounts of a wide variety of minerals to protect itself against cancer. Minerals like zinc, magnesium and selenium are vital components of enzymes that help the body fight carcinogens. Minerals are more easily absorbed from animal foods.


Lactic Acid and Friendly Bacteria: Contribute to the health of the digestive tract. Found in old fashioned lacto-fermented foods.

Saturated Fats: Strengthen the immune system. Needed for proper use of the essential fatty acids. The lungs cannot function without saturated fats. Found mostly in animal foods.

Long-Chain Fatty Acids: Arachidonic acid (AA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) help fight cancer on the cellular level. They are found mostly in animal foods such as butter, organ meats, cod liver oil and seafood.

Co-enzyme Q10: Highly protective against cancer. Found only in animal foods.


Compounds in Processed Foods that Can Cause Cancer

Trans Fatty Acids: Imitation fats in shortenings, margarines and most commercial baked goods and snack foods. Strongly associated with cancer of the lungs and reproductive organs.

Rancid fats: Industrial processing creates rancidity (free radicals) in commercial vegetable oils.

Omega-6 fatty acids: Although needed in small amounts, an excess can contribute to cancer. Dangerously high levels of omega-6 fatty acids are due to the overuse of vegetable oils in modern diets.

MSG: Associated with brain cancer. Found in almost all processed foods, even when “MSG” does not appear on the label. Flavorings, spice mixes and hydrolyzed protein contain MSG.

Aspartame: Imitation sweetener in diet foods and beverages. Associated with brain cancer.

Pesticides: Associated with many types of cancer. Found in most commercial vegetable oils, fruit juices, vegetables and fruits.

Hormones: Found in animals raised in confinement on soy and grains. Plant-based hormones are plentiful in soy foods.

Artificial Flavorings and Colors: Associated with various types of cancers, especially when consumed in large amounts in a diet of junk food.

Refined Carbohydrates: Sugar, high fructose corn syrup and white flour are devoid of nutrients. The body uses up nutrients from other foods to process refined carbohydrates. Tumor growth is associated with sugar consumption.


SOURCE

Secrets to Make Your Food Healthier

Make cooked potatoes diet friendly by refrigerating them.
Health Benefits: Cook potatoes or other root vegetables, then chill them for about 24 hours before you eat them. The cooling process turns high-glycemic vegetables into low- or moderate-glycemic vegetables, and that transformation helps keep your blood sugar levels more stable. Even if you reheat the veggies, this trick works. As a bonus, cooking with extra-virgin olive oil helps keep the veggies from slowing down your metabolism.


Thaw your frozen berries in the microwave.
Health benefits: You’ll preserve twice as many antioxidants and more vitamin C if you do compared to defrosting on the counter or in the fridge. Frozen fruit and veggies have been shown to be better for you than fresh out-of-season produce, since they are picked and frozen when their nutrition is at their peak. Also: Berries are your fiber friends: Ounce per ounce, there is more fiber in raspberries than bran cereals!


Make your salad the day before you eat it.
Health benefits: Jo Robinson, author of the upcoming book Eating on The Wild Side, which reviewed thousands of health studies, explains that tearing romaine and iceberg lettuce the day before will quadruple its’ antioxidant content. Shred clean greens with your fingers, put in a plastic bag with a paper towel to absorb extra moisture, and keep in the fridge till the next day. Then toss with toppings.


Pick the yellowest ears of corn.
Health benefits: You’ll reap 35 times more beta-carotene than white corn! Beta-carotene, a precursor to vitamin A, contains powerful antioxidant functions.


Cook carrots whole.
Health benefits: Carrots are more nutritious cooked than raw! And when cooked whole, they have 25 percent more falcarinol, a cancer-fighting compound, than carrots that have been chopped beforehand.


Dice garlic, then let it rest.
Health benefits: Maximize this aromatic plant’s powerful medicinal qualities (cancer-fighting compounds, antioxidants, vitamin C) by chopping, mashing, or pressing it and allowing it to sit on the cutting board for 10 minutes before cooking.


Poke holes in your broccoli’s bag.
Health benefits: Storing broccoli wrapped in a plastic bag with tiny pricks in it will give you up to 125 percent more antioxidants than if you had stored the broccoli loosely wrapped or in a tightly sealed bag. Use a salad fork to get holes all over.


Make sure to thoroughly chew your grapefruit.
Health benefits: You’ll absorb more of the lycopene in pink grapefruit when you make sure to break all the cell walls.


Throw a chile into a corn dish.
Health benefits: This simple remedy for indigestion has been widely used for generations in Mexican culture, explains Chef Luis Aguilar Puente, since chiles help you digest corn. As an added bonus, one raw green chile has double the amount of vitamin C found in an orange.


Buy canned tomatoes over fresh.
Health Benefits: The most nutritious tomatoes in the supermarket aren’t in the produce aisle! Processed tomatoes are the richest known source of lycopene, because of their concentrated state. When buying fresh, look for smaller size and deeper color; you’ll get more nutrients. If you have a choice, deep red tomatoes have more antioxidants than yellow, gold, or green tomatoes.


Bake with avocados instead of butter.
Health benefits: Over 75 percent of the fat in the versatile “alligator pear” is unsaturated (monounsaturated and polyunsaturated fats, the good kinds) and they’ll bring nearly 20 vitamins, minerals, and phytonutrients to your baked goods.


Choose dark chocolate over milk chocolate.
Health benefits: Numerous studies have shown that dark chocolate (above 70 percent cacao) can lower bad cholesterol, decrease blood pressure, reduce inflammation, and help you lose weight.


Make leafy greens more potent with a squeeze of lemon.
Health benefits: Frances Diaz, RD of FITzee Foods shares,”Vegetables like spinach, broccoli, and kale contain lots of iron, but it’s in an indigestible form. So adding Vitamin C to these foods will help your body break it down in to a form that is more easily absorbed by our bodies.” Try lemon, lime, or orange.


Store asparagus like roses.
Health benefits: Store asparagus upright in a small vase or bowl in your fridge to keep its metabolic activity going, and you’ll prevent spoilage while keep the veggies fresher and more antioxidant-rich.


Boil and drain your Swiss chard, beet tops, and spinach before eating.
Health benefits: Doing so frees up acids that are linked to certain types of kidney stones formation, according to nutritionist Nicolette M. Pace, MS, RD.


Rub the skin of kumquats before you pop them in your mouth.
Health benefits: It’s worth finding kumquats to try this out; limonene has been shown in studies to have anti-cancer effects. Aim for about five to get a good dose of vitamin C, carotenes, and lutein; and eat them whole (peel and all) to reap their full nutritional benefits.


Let your lentils sprout.
Health benefits: When legumes like beans and lentils sprout, the grain’s starchiness lowers, and the protein content rises. (Learn how to do it yourself here.) This process not only makes them more nutritious, but also appears to make them more easily digested.


Make beets bite size before cooking.
Health benefits: Cutting beets into chunks or cooking the smallest ones you can find will aid in keeping their nutrient levels high, since you can reduce cook time (the rich betalin color is highly susceptible to nutrient losses with extended exposure to heat). Try for 15 minutes when steaming, and 45 max when roasting.


Make your salad a day in advance to up your antioxidants.
Tearing romaine and iceberg lettuce the day before quadruples the antioxidant content, according to the thousands of scientific studies reviewed by author of the new book Eating on the Wild Side. Shred clean greens with your fingers, put in a plastic bag with a paper towel to absorb extra moisture, and keep in the fridge till the next day. Then toss with your favorite toppings.


Source

Beets Fights Cancer, Boost Endurance & Lowers Blood Pressure

With its sweet, earthy taste and ruby-red interior, beetroot is a favorite of foodies, but there’s far more to it than that.

We explain how the secret weapon of sports stars increases fitness and can help stave off cancer…

HALE AND HEARTY

The majority of beetroot’s benefits stem from the unusually high levels of nitrates it contains – gram for gram it possesses about 20 times more than most other vegetables.

Nitrates have suffered a bad reputation because of their use as a food additive.



Animal experiments had linked their commercial use to cancer and in the Sixties the World Health Organisation set upper limits on their use. However, recent studies have shown that nitrates in beetroot lower blood pressure.

A 2010 study carried out by Queen Mary’s University in London found that drinking just one 250ml glass of beetroot juice a day dramatically lowered blood pressure for several hours.


It also found that the higher the blood pressure, the greater the drop observed.

A new study carried out by the Baker Heart and Diabetes Institute in Melbourne, Australia, found that a 500ml glass of the juice led to a significant drop in blood pressure after six hours. If beetroot juice was consumed widely, researchers say we could see a ten per cent reduction in death from cardiovascular disease.

Nitrates lower blood pressure because bacteria in the mouth and gut convert it into the gas nitric oxide, which relaxes and widens the blood vessels, allowing blood to circulate more freely.

ATHLETE’S CHOICE

Studies carried out by the University of Exeter have shown that nitrates not only lower blood pressure but improve stamina too.

A 2010 study found that adults who drank 500ml of the juice a day could exercise 16 per cent longer than those given a drink supplement with nitrates removed.

‘Nitrates work in synergy with the other antioxidants that beetroot contains to reduce the oxygen needed by muscles,’ says Stephen Bailey, who worked on the study. ‘This enables them to work more efficiently and slows fatigue.’

Indeed, disabled athlete David Weir put some of his gold medal-winning success at the London Paralympics last summer down to a regular intake of beetroot juice. England rugby player Ben Foden as well as marathon runner Helen Davies also rate the drink as a great endurance booster.

BRAIN BOOSTER

A 2011 study carried out by Wake Forest University in North Carolina found beetroot may slow the progression of dementia.


It is thought this is because nitric oxide boosts blood flow to the brain. Beetroot’s high folic acid content – approximately 75 per cent of your recommended daily allowance (RDA) in just two or three small beetroots – may also play a role as previous research has suggested the nutrient protects against Alzheimer’s.




FIGHTING CANCER

Betacyanin, the pigment that gives beetroot its rich hue, is a powerful antioxidant that has been shown to possess anti-cancer properties.

In 2011, a study carried out by Howard University in Washington, USA, found that betacyanin slowed tumour growth by 12.5 per cent when exposed to prostate and breast cancer cells.

More research needs to be carried out to see if consuming beetroot would have a similar anti-cancer effect.

HIGH IN FIBER

Nutritional therapist Dr Elisabeth Philipps recommends the vegetable for digestive troubles.


‘Beetroot is high in fibre and a 100g portion – about two or three small beetroot – contains ten per cent of your RDA, which helps regulate bowel movements,’ she says.


‘It also contains a substance called betaine which normalises stomach acid secretion.’

The compound increases acid levels in the stomach if you do not have enough and acts as an antacid if you are producing too much. ‘Beetroot supports the liver too,’ she adds.

‘Antioxidants vulgaxanthin, betalain and betanin promote the production of glutathione, a substance that helps the liver process toxins.’

IN THE PINK

Between ten and 14 per cent of the population experience the phenomenon known as beeturia – when the urine turns pink – after eating beetroot. It usually occurs when a person consumes a large quantity.

‘It isn’t fully understood why this occurs although it has been linked to anaemia,’ says Dr Philipps. ‘If your urine only changes in colour when you eat beetroot, it is nothing to be concerned about.’

SOURCE

Why Do Governments Recommend This Toxic Food Today When They Didn’t A Decade Ago?

If we analyze the food guide and government advice on nutrition over a decade ago and compare those advisement to what is recommended today, there is one big difference–one specific food crept up onto the radar of public health officials as if it had some kind of miraculous nutritional benefit for the public. The problem is, 80 percent of this food is genetically modified, contains toxic phytochemicals and is linked to digestive distress, immune system breakdown, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido. Yet, governments seem to think that’s not a problem.

You’ve probably already figured out that the food is soy.

We will see how deadly soy is shortly, but first let’s backtrack to the year 2000 and analyze the food guides of two countries, namely Canada and The United States.

The waybackmachine is a beautiful tool that can show us exactly what a website looked like in the past. So if we plug in both the USDA and Health Canada websites in the year 2000 at about the same period, we can see exactly how each publicly funded message translated to each respective food guide or pyramid.

In the Year 2000
On the Health Canada website, there was absolutely no mention of soy at all. Under milk products, the main message was to choose lower-fat milk products more often. Most people had no idea back then how toxic pasteurized milk was, so it was heavily consumed, much more than it is today. There are currently huge debates throughout the internet as to why humans are drinking milk at all.

On the USDA website on either the Milk, Yogurt & Cheese page or the main page illustrating the Food Guide Pyramid, there is again no mention of soy. The recommendation was also low dairy.


So what happened?

In the Year 2013
Today, Health Canada promotes fortified soy beverages on their website for those who don’t drink milk. So we go out of the frying pan and into the fire. We go from the recommendation of a dead liquid, namely pasteurized milk to a beverage that may be even more harmful to public health.

“Have milk or fortified soy beverages by the glass or use them in recipes.”

“Use milk or fortified soy beverages when preparing scrambled eggs, hot cereal, casseroles and soups.”

“Create smoothies by blending lower fat milk or fortified soy beverage with a combination of fresh or frozen fruits.”

“Try a latte made with low fat milk or fortified soy beverage.”

“Use milk or fortified soy beverages to replace some or all of the water when reconstituting canned tomato or cream soups.”

The USDA’s Center for Nutrition Policy and Promotion (CNPP), kicked their message into high gear in 2002 when they started heavily promoting soy across the United States. Their key message is still to switch to fat-free or low-fat milk, however consume calcium-fortified soy milk is a main heading.

“For those who are lactose intolerant… include lactose-reduced or lactose-free milk, yogurt, and cheese, and calcium-fortified soymilk (soy beverage).”

Under Tips For Vegetarians

“Sources of protein for vegetarians and vegans include beans, nuts, nut butters, peas, and soy products (tofu, tempeh, veggie burgers).”

“Sources of calcium for vegetarians and vegans include calcium-fortified soy-milk”

“Calcium-fortified soymilk provides calcium in amounts similar to milk. It is usually low in fat and does not contain cholesterol.”

“For breakfast, try soy-based sausage patties or links.”

“try veggie burgers, soy hot dogs, marinated tofu or tempeh, and veggie kabobs.”

The site is littered with soy recommendations not only for vegetarians, but also in the promotion of protein foods.

How did this happen? When soy industry lobbyists get together and decide to change the framework of nutrition for the masses, it happens. It’s really that simple.

It’s not only soy. If you care to investigate further, you’ll also notice how three of the most toxic genetically modified oils in the world, canola, corn and soyabean oil are heavily promoted today on both the Health Canada website and the CNPP website (on behalf of the USDA), and neither agency had those recommendations in 2000.

The USDA had absolutely no mention of any of these oils in 2000.

Health Canada also has no mention of these oils in 2000.

How Deadly is Soy

With Monsanto’s patented genes being inserted into roughly 95 percent of all soybeans and 80 percent of all corn grown in the U.S., the company used its wide reach to control the ability of new biotech firms to get wide distribution for their products, according to a review of several Monsanto licensing agreements and dozens of interviews with seed industry participants, agriculture and legal experts.

Soy protein is not an effective alternative to any other protein. It is high in allergens (some 28 different proteins present in soy have been found to bind to IgE antibodies). It’s also worth noting that the more soy protein you eat, the more likely you are to develop allergies to it — and the more severe those allergies are likely to become.


As Dr. Spreen has pointed out, phytates in unfermented soy products actually obstruct absorption of protein and four key minerals: calcium, magnesium, iron, and zinc.

Even so, the public’s perception of soy as health food got a boost from the FDA with a rule that permits soy beverages, soy-based cheese substitutes, and soy-based butter substitutes to be fortified with vitamin D.

In their natural form, soybeans contain phytochemicals with toxic effects on the human body. The three major anti-nutrients are phytates, enzyme inhibitors and goitrogens.

These anti-nutrients are the way nature protects the soybean plant so that it can live long enough to effectively reproduce. They function as the immune system of the plant, offering protection from the radiation of the sun, and from invasion by bacteria, viruses, or fungi. They make the soybean plant unappetizing to foraging animals. All plants have some anti-nutrient properties, but the soybean plant is especially rich in these chemicals. If they are not removed by extensive preparation such as fermentation or soaking, soybeans are one of the worst foods a person can eat.

The most common soy (99%) sold at major grocery retailers in soy milks and processed foods is unfermented soy. It is deadly. Unfermented soy has been linked to digestive distress, immune system breakdown, PMS, endometriosis, reproductive problems for men and women, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido.

The dangers of soy for men are a result of the high levels of the female hormone estrogen that soy and soy-based products contain. Primarily, soy affects the quality and concentration of a male’s sperm, especially if taken in large quantities or if the subject was exposed to high levels in the womb. A study at Harvard University showed that there was a definite correlation between men with low sperm counts and a high intake of soy foods. The study revealed that the average sperm concentration of 80 to 120 million per millimeter of an adult male was more than halved when soy formed part of the diet. The case is more compelling in the study of obese males whose sperm levels are even lower owing to the estrogen making properties of fat tissue.

When food is eaten, digestive enzymes such as amylase lipase and protease are secreted into the digestive tract to help break it down and free nutrients for assimilation into the body. The high content of enzyme inhibitors in unfermented soybeans interferes with this process and makes carbohydrates and proteins from soybeans impossible to completely digest. When foods are not completely digested because of enzyme inhibitors, bacteria in the large intestine try to do the job, and this can cause discomfort, bloating, and embarrassment. Anyone with naturally low levels of digestive enzymes such as elderly people would suffer the most from the enzyme inhibiting action of soy.

Groups most at risk of experiencing negative effects from the anti-nutrient properties of soy are infants taking soy baby formula, vegetarians eating a high soy diet, and mid-life women going heavy on the soy foods thinking they will help with symptoms of menopause.

Soybeans have a high content of goitrogens, substances that can block the production of thyroid hormone as well as cause goiter formation. Low thyroid activity plagues women in America, particularly middle-aged women. Thyroid hormone stokes the cellular furnaces, known as mitochondria. When thyroid production is low, energy levels as well as body heat are also low. Low thyroid level is what makes old people move so slowly and seem like every action is a huge chore. Low thyroid means the action of the heart is reduced, resulting in lack of oxygen to the cells, a prime condition for cancer.

Genistein, an isoflavone found in soybeans, can also block thyroid production. Phytate can accentuate these effects because it binds up zinc and copper, leaving little of these important minerals available to make thyroid hormone.

People filling up their shopping carts with raw or cooked soybeans, soy milk, and other non-fermented soybean products do not realize that the isoflavones they contain will not be available to their bodies. Most of the isoflavones in soy products are bound to carbohydrate molecules called glucosides. In this form genistein is actually called genistin. It is fermentation that transforms genistin into genistein. Many products in the U.S. do not distinguish between genistin and genistein on their labels.

Even with fermented soy foods, a little goes a long way. The nutrients found in miso, tempeh, and natto can be beneficial in the moderate amounts found in the typical Asian diet, but have the potential to do harm in higher amounts. In China and Japan, about an ounce of fermented soy food is eaten on a daily basis.

When fermented soy foods are used in small amounts they help build the inner ecosystem, providing a wealth of friendly microflora to the intestinal tract that can help with digestion and assimilation of nutrients, and boost immunity.

A study in an issue of Indian Journal of Medical Research suggests that eating soybean oil may boost cancer risk compared to eating a type of butter called cow ghee, a type of butter used in South Asian cuisine.

Soy Lecithin has been lingering around our food supply for over a century. It is an ingredient in literally hundreds of processed foods, and also sold as an over the counter health food supplement. Scientists claim it benefits our cardiovascular health, metabolism, memory, cognitive function, liver function, and even physical and athletic performance. However, most people don’t realize what soy lecithin actually is, and why the dangers of ingesting this additive far exceed its benefits.

Soybean lecithin comes from sludge left after crude soy oil goes through a “degumming” process. It is a waste product containing solvents and pesticides and has a consistency ranging from a gummy fluid to a plastic solid. Before being bleached to a more appealing light yellow, the color of lecithin ranges from a dirty tan to reddish brown. The hexane extraction process commonly used in soybean oil manufacture today yields less lecithin than the older ethanol-benzol process, but produces a more marketable lecithin with better color, reduced odor and less bitter flavor.

In theory, lecithin manufacture eliminates all soy proteins, making it hypoallergenic. In reality, minute amounts of soy protein always remain in lecithin as well as in soy oil. Three components of soy protein have been identified in soy lecithin, including the Kunitz trypsin inhibitor, which has a track record of triggering severe allergic reactions even in the most minuscule quantities. The presence of lecithin in so many food and cosmetic products poses a special danger for people with soy allergies.

If you eat soy in any form, unless it’s fermented and organic, you are risking your immediate and long-term health. Check your labels, check your ingredients and most of all stay away from anything that is heavily advertised with soy as being a health food.

If you haven’t already figured it out, your government in not your ally when it comes to your health, so do as much research as possible, and cross reference every detail that comes out of public health education.

Source

The Health Foods Doctors Say Don’t Work

 

CHOLESTEROL-LOWERING MARGARINE

Dr Aseem Malhotra, lead cardiologist of the National Obesity Forum, says:

I don’t go near Benecol or any other margarine-type products that claim to lower cholesterol and I advise my patients to stay clear of them, too.

First, they are expensive; second, these products are artificial, packed with unnatural products that really can’t do you any good; and third, I don’t believe there is any demonstrable health benefit.

They may have a very marginal effect on cholesterol, but — and this is critical — this hasn’t been established as having any clinical benefit in reducing the risk of a heart attack. In short, the whole saturated fat argument has been ridiculously overhyped.

A review of studies in the American  Journal of Clinical Nutrition in 2010, which analysed almost 350,000 people for up to 23 years, revealed no consistent evidence  linking saturated fat and cardiovascular disease.

In fact, I’ve started advising my patients to have butter, though clearly in moderation.

Really strong data is increasingly showing that the saturated fat from natural dairy products may even be beneficial in reducing heart attacks. It’s thought this is because it contains essential vitamins, such as A and D, as well as essential nutrients such as calcium and phosphorus, which studies  suggest can reduce the risk of heart disease and stroke.

Other research, by Dr Dariush Mozaffarian from the Harvard School of Public Health in Boston, found that people with higher levels of the trans-palmitoleic fatty acid (found mainly in dairy products) in their blood were about 60 per cent less likely to develop  type 2 diabetes over the next 20 years than those with the lowest levels.

Again, this runs counter to long-standing recommendations to trade in whole milk and cheese for the skimmed varieties.

CARROTS

Shamina Asif, council member of the College of Optometrists, says:
Everyone thinks that carrots help with eye health, but, in fact, they are of no more use to our eyes than any other vegetable.

The myth started in World War II when the Government famously responded to a temporary wartime oversupply of carrots by suggesting that the RAF’s exceptional night-flying and target success was due to eating high carotene content carrots.

The ruse worked: consumption increased sharply because people thought carrots might help them see in the blackout, thus taking the pressure off other more scarce food supplies.

It’s actually leafy greens, such as spinach and kale, that people should eat for their eyes. These contain lutein and zeaxanthin, which help protect against age-related macular degeneration (AMD) — the most common cause of blindness in the UK.

Since there’s no treatment for it, prevention could not be more essential. If you’ve got AMD or a family history of it, my advice is to consume leafy green vegetables at least three to four times a week. The rest of the population should eat leafy green vegetables at least once a week.

SMOOTHIES

Helen Bond, state registered dietitian, says:

While smoothies are undoubtedly better than fizzy drinks and can help you on your way to one or even two of your five-a-day, the health benefits of some are questionable.

Many of those purchased in shops and supermarkets are very high in calories, with added whole-milk yogurt, syrups, sugar, even peanut butter and chocolate.

Natural sugars from fruit in smoothies can add hundreds of extra calories to your daily intake.

Juicing also involves the removal of fibre. This not only removes some of the nutrients that would be found in a whole fruit or vegetable, but you are also less likely to feel fuller for longer.

Furthermore, if sipped over a long period of time, the fruit juice in smoothies, which is quite acidic, can damage dental enamel.

COD LIVER OIL

Dr Christine Haseler, GP adviser to the charity Arthritis Care, says:

Many people with osteoarthritis swear by cod liver oil. But there is no overriding evidence that it will do you any good whatsoever.

Our advice is to focus instead on what we do know works — exercise. Research shows it is actually the most effective non-drug treatment for reducing pain and improving movement. It’s also a great way to prevent osteoarthritis in the first place. So ditch the cod liver oil and get moving.

If you have osteoarthritis you need to do activities with a wide range of motion, such as yoga, as well as endurance or aerobic exercises, such as walking, swimming or cycling, to strengthen your heart and lungs.

Strengthening exercises, such as fast walking or using light weights, will help with muscle strength which, in turn, protects joints.

YOGURT-COVERED RAISINS

Victoria Taylor, senior heart health dietitian at the British Heart Foundation, says:

Foods that look ‘healthy’ are often actually packed with calories. The main ingredients in the ‘yogurt’ in yogurt-covered raisins and nuts are sugar and fat.

In fact, there is no yogurt in them. It is a yogurt-flavoured coating consisting mostly of sugar, oil, dry milk and yogurt powder.

You’d be better off having a low-fat yogurt with natural raisins or fresh fruit — less sugar and very little fat.

BERRIES

Dr Simon Ridley, head of research at Alzheimer’s Research UK, says:
There has been a lot of hype about the power of berries in helping to stave off dementia.

Yes, some research has found a handful of berries might help slow age-related mental decline, and, of course, eating lots of fruit is a good thing generally. But what is completely untrue is this idea that if you eat daily bowls of strawberries and blueberries, you’ll be safe.

The studies focused on the fact that some berries are rich in flavonoid chemicals with powerful antioxidant and anti-inflammatory properties. But the chemistry is far more complicated than that.

The biggest study — which found nurses who ate a serving of blue-berries or strawberries each week had slower cognitive decline — is flawed for other reasons, notably that the people were asked how many berries they ate, and self-reporting is never that accurate.

Finally, association is very different from causation, so just because you eat berries and don’t have dementia doesn’t mean one leads to the other.

ORANGE JUICE

Sammy Margo, physiotherapist and spokesperson for the Chartered Society of Physiotherapy, says:

I’ve lost count of the number of people who think orange juice is good for chest and respiratory problems. They believe it’s a good way to get much-needed vitamin C to unblock their lungs.

Not only is that a load of rubbish, but we know from working with cystic fibrosis patients that it can actually make matters worse.

Orange juice (I mean processed rather than freshly squeezed) is mucus-forming, making the secretions thicker and stickier. For physiotherapists trying to clear people’s respiratory systems, this is a nightmare — like trying to get tomato ketchup out of a bottle.

For good watery mucus, people need to hydrate. But not with orange juice.

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