Food allergies

Food allergens are one of the primary sources of inflammation in the body. IgA reactions especially, can show little physical representation but result in dangerous underlying chronic inflammation, which may lead to increased gut permeability and lowered immunity. Appropriate IgA, IgE and IgG testing and/or elimination diet should therefore be completed to find the full spectrum of intolerances.

The foods most commonly causing allergic reactions are: Gluten contained in wheat and other grains, dairy products, egg, nuts, peanuts, soybeans, legumes, nightshades, fish, and crustacean.

Gluten

The consumption and use of gluten is a hot topic. This section hopes to clarify why we generally do not advise the consumption of gluten containing foods. So lets begin by looking at the history of grain consumption. We can clearly see that there has been a dramatic increase in wheat consumption ever since the industrial revolution approximately 300 years ago. This was due to advancements in harvesting machinery, better understanding of pesticides, herbicides and fungicides. Furthermore due to selective breading, farmers have managed to grow wheat that grows quicker and has more seeds. Today some crops are even genetically modified to increase production. Therefore gluten-containing grains are one of the most common food groups we eat. To illustrate this, look at a traditional food pyramid and you will see that cereals make up largest section.

These changes have lead to a gross overconsumption of a singular food item. With this overconsumption there has been an ever-growing number of conditions associated with gluten consumption. The most commonly known is Celiac. People who are celiac present with a severe allergy reaction to anything containing gluten; wheat, rye and spelt, couscous, kamut, semolina, bulgur, durum, farina, Graham, triticale and possibly oats. This presents itself with alternating constipation/diarrhea, bloating, gas, pain and even blood in stools. However more dramatically this condition results in the destruction of the small intestinal lining (villi). Eventually resulting in an inability to properly absorb nutrients and allow undigested food items into the blood stream. This condition is called leaky gut.

Unfortunately the issues with gluten don’t end there. In the past 20 years an increased understanding of atopic celiac disease has presented itself. This condition still results in the destruction of the intestines structures. However the patient does not present with any immediate symptoms.

Gluten intolerance is also very common and directly related to the quantity of gluten consumed. Although some of us are born with gluten intolerance due to genetic factors, it can often present itself later in life due to overconsumption and other immune/digestive degrading factors. Although less severe and related to quantity consumed, the effects eating gluten has when intolerant is similar as celiac.

So although functional antibody testing can be helpful before the elimination of most foods, gluten is often an exception. Research has shown that gluten is pro-inflammatory (increases gut permeability) and with upwards of 90% of the population intolerant to it there is a high likelihood that you are too.

Although oats themselves do not contain gluten it is important to be cautious as there is commonly cross contamination in the field and they are normally processed on the same machines as wheat. Therefore to be safe it is best to consider that cross contamination is present in all oat products unless otherwise labeled. Oats themselves contain a compound (gliadin), which is extremely similar to gluten and therefore people extremely sensitive to gluten may react to oats.

In conclusion, there are 9,000 plus studies on the health implications of gluten and we advise that the consumption of gluten containing foods should be completely avoided in 99% of all cases.

Gluten free grains:

• Millet

Millet is known as the grain that warms internally because it stimulates metabolism. Millet contains healthful amounts of silicic acid and iron. Brown millet is recommended, as it is richer in minerals than normal millet.

• Buckwheat 

Buckwheat is actually not a grain but a seed. It contains rutin, a nutrient that aids the body’s ability to oxygenate due to its micro-circulatory effects, keeps platelets from clotting excessively, and protects LDL from free radical oxidation into potentially harmful cholesterol oxides.

Diets that contain buckwheat have been linked to a lowered risk of developing high cholesterol and high blood pressure. Buckwheat also contains almost 86 milligrams of magnesium in a one-cup serving.

• Quinoa

The amino acids and calcium in quinoa are particularly well absorbed. Quinoa is the only grain, which contains all eight essential amino acids. Quinoa is also a good way to get some of your recommended daily nutrients like folate, copper, phosphorus and vitamin E. Research has shown that daily quinoa intake can lower levels of inflammation in fat (adipose) tissue in rats and in the linings of their intestine.

• Amaranth

Amaranth contains an ample supply of lysine, an essential amino acid that is an important component in enzymes, and assists the transport of antibodies and hormones. A lack of lysine can lead to hair loss, growth disturbances and intensified infections (including herpes virus outbreaks).

• Rice

Available in many varieties; brown, wild, black or red rice is recommended above any white rice varieties. Rice has an excellent source of manganese, and a good source of the minerals selenium and magnesium. The complete unhulling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fibre and essential fatty acids. Therefore avoid white rice as it mainly consists of carbohydrates with minimal nutritional value.

 

Dairy

In general, all mammal milks (cow, sheep, goat, camel, etc.) and their related products (cheese, sour cream, etc.) are classified as dairy.

Lactose, the sugar in dairy products, is metabolized in our bodies by the enzyme lactase. This enzyme is present at birth, as we need it to digest and metabolize mother’s breast milk. An issue arises when in late childhood or early adolescence; this enzyme stops being produced in some people. This makes those people incapable of digesting the sugar in dairy milk. This undigested sugar causes inflammation in the bowl and is commonly associated with IgE and IgG allergic reactions (diarrhea, bloating, gas). The percentage that looses this enzyme differs greatly in different races and ethnic groups. Testing is the keystone to identifying the presence or absence of this enzyme.

Casein, the protein in milk, also has an high incidence of intolerance and should also be tested (IgG, IgA).

Babies are never allergic to mother’s milk, though they can be allergic to certain foods the mother ate and therefore react to the mother’s milk. As soon as the mother is eliminating these foods the baby won’t have any problem with the breast milk.

On the other side a baby can be allergic to cow’s milk because the protein structure of cow’s milk is different to mother’s milk.

Foods that contain lactose and casein are: dairy products (cow, sheep, goat, camel, etc.) such as milk, ice cream, cheese, yoghurt, cream, butter, whey powder, colostrum, milk solids. Also all products that have any kind of dairy as an ingredient: bread, bake goods, cereals, dressings, candies, snacks, chocolates….

Lactose is also present in about 20% of prescription medications such as birth control pills and about 6% of over-the counter medications, such as some tablets for stomach acid and gas.

Most homeopathic tablets are made of lactose.

Sheep’s milk: The fat globules are smaller than those in cow’s milk and are closer to human milk. It is higher in protein than human milk. It contains casein and 10% less lactose than cow’s milk.

Goat’s milk: Contains less protein than cow’s or sheep’s milk and has a higher sugar content, 3.7-4.6%.

Mare’s milk: This milk is the closest to human and milk and therefore can be tolerated in some people with dairy allergies.

 

Organic food

To ignore the benefit of organic biodynamic, toxin free food would be like walking around with a blindfold on. In a patient suffering from chronic disease there is most likely going to be a severe existing burden on the body. Pesticides, herbicides, fungicides, genetically modified organisms, antibiotics and growth hormones can all be present in food that is not certified organic, grass fed, hormone free, antibiotic and GMO free. It would be foolish to add any more stressors to the body when they are already dealing with a crippling disease.

 

Glycaemic Index and Glycaemic Load

GI stands for Glycaemic Index and GL, Glycaemic Load. These two terms can be confusing. GI seems to be a more common term that people are comfortable with. In fact is often noted on labels and many people have gotten into the habit of checking the GI of the foods they eat. However the term GL is mostly not known or not understood fully. Here we will clarify the meaning of both these measures and how to practically apply them.

What is Glycaemic Index?

GI measures carbohydrate quality – i.e. how much a carbohydrate will affect blood sugar. It is a ranking of foods from 0 to 100 that tells us whether a carbohydrate food will raise blood sugar (glucose) levels dramatically, moderately or just a little.

A low GI food will have a value of 55 or less; a medium GI food of between 56 and 69; with a high GI food being one with a GI of 70 or more.

Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and generally call for less insulin.

Originally nutritionists believed that starchy carbohydrates like bread and potatoes were “complex” and because of this took longer to be digested and absorbed than “simple” sugars like sugar. It was reasoned that these “complex” carbohydrates would then produce smaller rises in blood sugar levels than “simple” carbohydrates, which were thought to cause a surge of blood sugar.

However, research from Canada, Australia and the UK has turned this notion on its head and has shown that many starchy foods like white bread, potato and many types of rice are digested and absorbed very quickly (and therefore have a high GI ranking).

What is Glycaemic Load?

The effect of a carbohydrate food on blood sugar levels is not only determined by its GI or carbohydrate quality but also by the amount of carbohydrate in a particular food. Glycaemic Load is the term used to describe the overall effect of these two factors on blood sugar.

For example:

• The GL of a potato (GI around 90) containing approximately 18 grams of carbohydrate is 18 x 90% = 16.
• The GL of an apple (GI around 40) containing approximately 15 grams of carbohydrate is 15 x 40% = 6.

From this we can see the potato will produce a blood sugar rise three times that of the apple. When foods have similar amounts of carbohydrate, GI will have the greatest influence on blood sugars. When the amount of carbohydrate in a portion differs the best way to predict blood sugar effects will be via the GL.

Therefore the identification and understanding of these two sugar measurements gives you the ability to better decrease the insulin response and ensure that the overall sugar intake is kept low.

Here are the GI and GL ratings of some commonly eaten foods: 

• White baguette 30g serving has 95 GI and 15 GL
• White wheat bread 30g serving has 71 GI and 10 GL
• Coarse Barley bread serving 30g has 34 GI and 7 GL
• White rice serving 150g has 89 GI and 43 GL
• Brown rice serving 150g has 50 GI and 16 GL
• Quinoa grains serving 150g has 53 GI and 13 GL
• Kellogg’s Raisin Bran serving 30g has 61 GI and 12 GL
• Kellogg’s Special K serving 30g has 69 GI and 14 GL
• Oatmeal serving 250g has 55 GI and 13 GL
• Oatmeal instant serving 250g has 83 GI and 30 GL

These numbers are from the University of Sydney, which keeps a continually updated database of the GI ratings of thousands of foods. It can be consulted free of charge at www.glycemicindex.com.

 

Healthy Body Weight

How much should a person weight? How can a person know if her/his weight is appropriate for her height?

Calculating the Body Mass Index (BMI) will help to determine the range of healthy body weight. BMI is a person’s weight in kilograms divided by the square of height in meters. BMI can be used as a screening tool but is not diagnostic of the body fatness or health of an individual.

In general, BMI is an inexpensive and easy-to-perform method of screening for weight category, for example underweight, normal or healthy weight, overweight, and obesity.

Kilograms and meters (or centimeters): Formula: weight (kg) / [height (m)]²

For Example: Weight = 68 kg, Height = 165 cm (1.65 m)
Calculation: 68 ÷ (1.65)² = 24.98

Pounds and inches: Formula: weight (lb) / [height (in)]² x 703

Example: Weight = 150 lbs, Height = 5’5″ (65″)
Calculation: [150 ÷ (65)²] x 703 = 24.96

How is BMI interpreted for adults?

For adults 20 years old and older, BMI is interpreted using standard weight status categories. These categories are the same for men and women of all body types and ages.

The standard weight status categories associated with BMI ranges for adults are shown in the following table.

 

Understanding Food Labels

An understanding of how to read food labels is very important to make healthy choices when buying products in a supermarket or health food store.

Luckily by law most labels must provide certain information.

The example below for “ Cocoa Crunch Bar” demonstrates the information that is required on food labels and how this information can be interpreted.

Information about specific nutrients both per serve and per 100 g.

The key nutrients on the label includes: Energy, total and saturated fat, total carbohydrate and sugar, dietary fibre, sodium and potassium.

Fat – total:

The product example: “Cocoa Crunch Bar” total fat of 8.3 g per 100g can’t be regarded as low fat. (2.8 g per 100g total fat is regarded as low fat and can be claimed 97% fat free).

Fat – saturated:

Diets high in saturated fats cause LDL cholesterol levels to rise, clogging the blood vessels and increasing the risk of heart disease. In this case the fat comes from vegetable oils and canola oils.

Carbohydrate – total:

This includes the carbohydrates which are broken down in the body to form glucose in the blood stream. Depending on the carbohydrates they break down in different rates. (Complex carbohydrates slow breakdown – simple carbohydrates fast breakdown and release of glucose). This product contains mostly simple carbohydrates: rice flour, corn flour.

Carbohydrates – sugars:

Sugars in the nutrition information includes, naturally occurring sugar in fruits and milk and added sugars. The sugar in this product come from cane sugar, invert sugar, maltodextrin.

Other names for added sugar: Dextrose, fructose, glucose, golden syrup, honey, maple syrup, sucrose, malt, maltose, lactose, brown sugar, caster sugar, maple syrup, raw sugar, sucrose.

Dietary Fibre

The product outlined in the example has a relatively good fibre content with 9.1g per 100g.

Sodium

Sodium or salt can occur in large amounts in some foods including cheese, canned foods, processed meats and some cereals. Look for foods with less than 400mg of sodium per 100g, less than 120mg is best. Coco Crunch bar has 80mg of sodium in 100g. This is a low sodium product.

Other names for high salt ingredients: Baking powder, celery salt, garlic salt, meat/yeast extract, monosodium glutamate, (MSG), onion salt, rock salt, sea salt, sodium, sodium ascorbate, sodium bicarbonate, sodium nitrate/nitrite, stock cubes, vegetable salt

Potassium

Normally vegetables an fruits are high in potassium. This product has a higher potassium level than sodium level which is really good and healthy.

Gluten

If a product makes a claim such as low in fat or gluten free for example, information must be given about that nutrient in the nutrition information panel. In this case, because a “Gluten Free” claim is made, gluten must be listed in the panel.

An ingredients list must be listed in defending order of the amount present in the food.

Mandatory declaration in the ingredients list of the grain source ingredients, compound ingredients, additives and processing aids. 

Percentage labeling. The ingredient list of products must state the percentage of the characterising ingredient in the food. In this example the characterising food is Rice Puffs and Chocolate / Cocoa. (Rice puffs 45%, Chocolate 10% and Cocoa powder total 2%)

Information for allergy sufferers. The main foods or food ingredients that can cause in some individuals severe adverse reactions – such as peanuts and other nuts, seafood, fish, milk, gluten , eggs and soybeans – must be declared on the label somewhere. In our product above is soy mentioned on the label. Because it is claiming to be Nut Free a warning is stated underneath the Nutrition Information Panel: “Product manufactured in a factory that does not use and test for the presence of peanuts, almonds, hazelnuts and walnut.”

Additives

Natural or synthetic food additives must also be identified no matter how small the amount used, although when flavouring is used, the individual ingredients in the flavouring need not be declared. Food additives must be listed by both their class name and a number (e.g. food acid 331), so that people who are sensitive to any particular additives can avoid them.

Understanding Nutrition Claims 

• The USDA Organic seal is currently your BEST assurance of organic food quality. Farmers and growers of organic produce bearing the USDA seal have to meet the strictest standards of any organic label.
• In order to qualify for organic a product crops must be grown without synthetic pesticides, bioengineered genes, petroleum-based fertilizers, or sewage sludge-based fertilizers.
• Organic livestock must have access to the outdoors and cannot be given antibiotics or growth hormones.
• Products labeled “100 percent organic” must contain only organically produced materials
• Products labeled simply “organic” must contain at least 95 percent organic ingredients, whereas
• The label “made with organic ingredients” can contain anywhere between 70 to 95 percent organic ingredients

Don’t be fooled by some misleading description:

• ‘Lite’ or ‘light’ : Foods that are described as ‘light’ or ‘lite’ may not have fewer kilojoules or less fat or salt, but may be light in taste, colour or texture. The characteristic that makes the food ‘light’ must be stated on the label.
• Low-fat: Solid foods labelled as ‘low-fat’ must not contain more than 3 grams of fat per 100 gram; ‘low-fat’ liquid foods must not contain more than 1.5 grams of fat per 100 mL. Only foods that are low fat can use a fat-free claim. Labels can therefore only claim that a food is 97%, 98% or 99% fat free.
• Don’t be fooled by “all natural”. As long as so-labeled food doesn’t contain added colours, artificial flavours, or “synthetic substances” it can be called natural. It still may contain preservatives and high fructose corn syrup.
• A label “No sugar added” doesn’t mean the product is low in sugar because it can still contain natural sugars from fruits, milk, cereals etc. No sugar added products still may contain added ingredients like maltodextrin, a carbohydrate.
• “Zero trans fat” Products that say no trans fat can actually contain less than 0.5 grams per serving. Check for words on the ingredient list such as hydrogenated oils and shortening, which mean trans fat is still present.
• “Oven baked, not fried” If the product is brown and crunchy it has probably been sprayed with oil before baking and may contain as much fat as the fried variety. Check the fat content on the nutrition label to interpret this claim.
• Reduced Fat. Reduced fat does not mean less fat compared to the product next to it, but less fat compared to the manufacturer’s normal product of that type. Check the nutrition information panel to determine the level of fat. E.g. reduced fat cheeses may still contain as much as 25% fat.
• Labels can lie!!

The Nutrition Facts of this food label above says: Total Carbohydrates 0g and Sugars 0g but in the ingredients molasses, high fructose corn syrup, and corn syrup are listed!!!!

 

Processed Foods

Processed foods aren’t just foods or meals that you microwave or are ready made. The terminology ‘processed food’ applies to any food substance that is altered from its natural form. Unfortunately processed foods are so abundant that it’s hard to avoid them. Food processing techniques include freezing, canning, baking, drying and pasteurising.

Common processed foods include:

• Breakfast cereals
• Cheese
• Tinned vegetables
• Bread
• Savoury snack, crisps, chips etc
• Meat products
• Convenience foods
• Drinks such as milk, soft drinks etc.

Processed food, which makes up the majority of the food the world consumes, is loaded with flavours, preservatives, colours or is so processed that every scrap of natural nutrients the food once contained is gone.

There is a difference however between chemical processing and mechanical processing. If it’s a single food ingredient and by that this means no added chemicals then it doesn’t matter if it’s been shredded or pureed, it’s still real food. If food has been chemically altered and processed with added refined ingredients, artificial substances etc. then this are processed foods.

Why is processed food bad for you?

• Processed foods are usually high in sugar and high fructose corn syrup
• Processed foods could be full of MSG’s and lead to overconsumption
• Processed foods contain all sorts of artificial ingredients and chemicals, flavours etc.
• Addiction to processed foods due to the change of biochemistry in the brain
• Processed foods are often high in refined carbohydrates
• Most processed foods are deprived in nutrients
• Processed foods tend to be low in fiber
• Processed foods could be high in sodium
• Processed foods require less energy/time to digest
• Processed foods are higher in trans fats and processed vegetable oils

 

Food additives

 

Preservatives

Every organic live carbon organism on this earth eventually dies and its body decomposes. Decomposition is aided be a multitude of small microscopic organisms (mould, bacteria, fungus, yeast), which break down the constituents of the original organism into smaller parts. These organisms are present in our every day lives and especially in relation to food, we are constantly fighting a battle to ensure that these small organisms don’t get to our food before we do (except fermented/alcoholic/cultured foods). Conventionally the best way to ensure that our food doesn’t go ‘bad’ is with preservatives and additives. These hinder the growth of bacteria mould and yeast in our food.

These preservatives can have devastating effects on our body.

Firstly, consider that our own body has billions of healthy bacteria in our guts. These bacteria help break down food and are one of the most important aspects of our immune system. Preservatives and additives in food could be killing the ‘good guys’, weakening the immune system and depriving the body of some much needed nutrients.

Salt and sugar are the most commonly used additives and although they may seem harmless the quantity of consumption makes the difference. Refer to the chapter about sugar to see its full range of detrimental effects.

Other food additives and preservatives are aluminum silicate, ammonium carbonates, sodium nitrate, propyl gallate, butylated hydrozyttoluene (BHT), butylated hydroxyanisole (BHA), monosodium glutamate, potassium bromate, potassium sorbate, sodium benzoate, etc.

Here are a few, but certainly not all, of the dangers associated with preservatives.

• Benzoates can trigger allergies such as skin rashes and asthma and are known to cause brain damage
• Bromates destroy the nutrients in the foods. It can give rise to nausea and diarrhea
• Butylates are responsible for high blood cholesterol levels, as well as impaired liver and kidney function
• Saccharin causes toxic reactions and allergic responses, affecting the skin, gastrointestinal tract and heart. It may also cause tumours and bladder cancer
• Red dye 40 is suspected to cause certain birth defects and possibly cancer
• Mono and diglycerides can cause birth defects, genetic changes and cancer
• Caramel is a famous flavoring and colouring agent that can cause vitamin B6 deficiencies. It can cause certain genetic defects and even cancer
• Sodium chloride can lead to high blood pressure, kidney failure, stroke and heart attack.

Traditionally, salt was added to prevent the growth of bacteria in meat. However, as meat processing methods improved, it was found that nitrates present in some salts gave meat its pinkish colour while also adding a smoked flavor. For this reason, sodium nitrates are often used in curing meats to preserve them. While a very small amount of nitrites can be tolerated in your body, excess amounts affect your health considerably. When nitrites are absorbed into your blood, they can react with iron to form methemoglobin. If this occurs, your red blood cells cannot transport oxygen any more. This condition causes cyanosis, where your skin turns a blue-tinged colour due to a lack of oxygen. In addition to cyanosis, signs you may be experiencing this condition include headaches and dizziness.

It’s not a secret anymore that ingestion of (or even contact with) monosodium glutamate and other ingredients that contain MSG are highly dangerous and cause severe health issues. Brain damage, migraine, seizures headaches, cancer, heart irregularities and asthma, endocrine disorders (obesity and reproductive disorders), behaviour disorders, adverse allergic reactions, neurodegenerative disease, obesity and retinal degeneration.

Food enhancers are in everything. Read the list of ingredients – not the label!!!

Marketing and labelling is very strategically completed and it is easy to fall into pitfalls. To show an example of this, here is a short list of words written on many food labels that will NOT protect you: fresh, all natural, traditional, original, plain, pure, gourmet, finest, wholesome goodness, no artificial colours, natural flavours or preservatives, no added MSG.

There are many different chemical structures of the same functional component. Therefore advertisers are able to get away with blatant statements such as “no MSG” simply because they are using a slight chemical alteration to monosodium glutamate, of which there are hundreds.

They use many different labels to hide the fact that they poison you.

Avoid 600 series of flavour enhancers:

• 620 Glutamic acid
• 621 Monosodium glutamate, MSG, umami, E621 (in Europe)
• 622 Monopotassium glutamate
• 623 Calcium glutamate
• 624 Monammonium glutamate
• 625 Magnesium glutamate
• 627 Disodium guanylate, DSG or GMP
• 631 Disodium inosinate, DSI or IMP
• 635 Disodium 5’ribonucleotides, I&G, nucleotides.

Avoid MSG seasoning powders:

• Gourmet powder
• Chinese seasoning
• Ve-tsin powder
• Ajinomoto
• Accent
• Zest
• Chicken or other seasoned salt with flavour enhancers.

Avoid hidden sources of MSG:

• Ingredients such as hydrolysed vegetable protein, soy sauce or yeast extracts contain free glutamates that are essentially the same as MSG.

Free glutamate can be listed as:

• HVP (hydrolysed vegetable protein)
• HPP (hydrolysed plant protein).

And any combinations of:

• Hydrolised, autolysed, formulated
• Vegetable, wheat, gluten, soy, maize, plant protein
• Yeast (except in baked products like bread), yeast flakes
• Yeast extracts (Vegemite, Marmite and similar foods such as Promite, Natex savoury spreads, Vegespread and Vecon contain free glutamates).

Free glutamate can also be present in added flavours in savoury foods.

• Flavour(s)· natural flavour(s)

Other forms of free glutamate include:

• Kombu extract
• Broth
• Vegetable powder, tomato powder, etc.
• Soy sauce – even without any additives, this is naturally very high in glutamates
• Other sauces and seasonings, e.g. BBQ sauce, Worcester sauce, Bragg’s all purpose seasoning
• All stocks and stock cubes.

Aspartame

Aspartame accounts for over 75% of the adverse reactions to food additives reported to the FDA. Many of these reactions are very serious, including seizures and death. Aspartame is, by far, the most dangerous and irresponsible substance added to foods on the market.

Aspartame is marketed under several different names: Nutrasweet, Equal, Spoonful and AminoSweet and also found in the ingredient list under Sweetener 951. Aspartame is used in over 5000 food products, prescriptions and many beverages.

When the temperature of Aspartame exceeds 86 degrees F (30 C), the wood alcohol in Aspartame converts to formaldehyde and then to formic acid, which in turn causes metabolic acidosis. (Formic acid is the poison found in the sting of fire ants) Formaldehyde is grouped in the same class as cyanide and arsenic, which are deadly poisons.

Unfortunately, it just takes longer to kill and is quietly causing all kinds of neurological problems.

How often are diet soda cans kept in a hot car or stored in hot containers before unloaded into a warehouse?!

There are ninety different documented symptoms listed in the report as being caused by aspartame:

• Headaches/migraines
• Dizziness
• Seizures
• Nausea
• Numbness
• Muscle spasms
• Weight gain
• Rashes
• Depression
• Fatigue
• Irritability
• Tachycardia
• Insomnia
• Vision problems
• Hearing loss
• Heart palpitations
• Breathing difficulties
• Anxiety attacks
• Slurred speech
• Loss of taste
• Tinnitus
• Vertigo
• Memory loss
• Joint pain.

Think of all the diet sodas adults and kids consume. Think of all the chewing gums and zero calories cereal packs, candy bars and foods that are sold and consumed. Aspartame changes the brain’s chemistry. Dr. Russell Blaylock, neurosurgeon, said, ‘The ingredients stimulate the neurons of the brain to death, causing brain damage of varying degrees.’

Aspartame mixed with glutamate (food enhancer)

Aspartate and glutamate mixed into one food or drink act as neurotransmitters in the brain by facilitating the transmission of information from neuron to neuron. Too much aspartate or glutamate in the brain kills certain neurons by allowing the influx of too much calcium into the cells. This influx triggers excessive amounts of free radicals, which kill the cells. The neural cell damage that can be caused by excessive aspartate and glutamate is why they are referred to as ‘excite-toxins’. They ‘excite’ or stimulate the neural cells to death.

It’s as if you run 240 volts over a phone cable, it melts and is permanently destroyed. That’s what your kids do when they drink diet sodas. It hypes them up, pumps them full of sugars and severely affects their brain’s ability to function, sometimes referred to as ‘burnt out’.

This combo is super toxic for children

The blood brain barrier (BBB), which normally protects the brain from excess glutamate and aspartate as well as toxins,

• Does not fully protect all areas of the brain
• Is damaged by numerous chronic and acute conditions.

This allows excess glutamate and aspartame into the brain, even when intact. The combo of glutamate and aspartame slowly begin to destroy neurons. The large majority (75% or more) of neural cells in a particular area of the brain are killed before any clinical symptoms of a chronic illness are noticed. A few of the many chronic illnesses that have been contributed to long-term exposure to excitatory amino acid damage include:

• Multiple sclerosis (MS)
• ALS
• Memory loss
• Hormonal problems
• Hearing loss
• Epilepsy
• Alzheimer’s disease
• Parkinson’s disease
• Hypoglycemia
• AIDS
• Dementia
• Brain lesions
• Neuroendocrine disorders.

Artificial colours and aromas

Food dyes are one of the most widely used and dangerous additives. While the European Union has recently placed regulations on labeling food dyes to inform consumers of the health risks, the United States and Australia currently have no such requirement.

Here are some of the most common food dyes used today:

Blue #1 (brilliant blue)

An unpublished study suggested the possibility that Blue 1 was the cause for kidney tumours in mice. It’s found in baked goods, beverages, desert powders, candies, cereal, drugs and other products.

Blue #2 (indigo carmine)

Statistically causes a significant incidence of tumours, particularly brain gliomas, in male rats. It is found in coloured beverages, candies, pet food and many other foods and drugs.

Citrus red #2

This colour additive is found to be toxic to rodents at modest levels and to have caused tumours of the urinary bladder and possibly other organs. It’s found in the skins or rinds of Florida oranges.

Green #3 (fast green)

Caused significant increases in bladder and testes tumours in male rats. It’s found in drugs, personal care products, candies, beverages, ice cream, sorbet, lipsticks and other externally applied cosmetics.

Red #3 (erythrosine)

Was recognised in 1990 by the FDA as a thyroid carcinogen in animals and is banned in cosmetics and externally applied drugs. However, it is also known to be used in sausages, oral medication, maraschino cherries, baked goods and candies.

Red #40 (allura red)

This is the most-widely used and consumed dye. It may be responsible for accelerating the appearance of immune-system tumours in mice. It also causes hypersensitivity (allergy-like) and triggers hyperactivity in children. It’s commonly found in beverages, bakery goods, dessert powders, candies, cereals, foods, drugs and cosmetics.

Yellow #5 (tartrazine)

Yellow 5 sometimes causes severe hypersensitivity reactions and might trigger hyperactivity and other behavioural effects in children. It’s in found in pet foods, numerous bakery goods, beverages, dessert powders, candies, cereals, gelatin desserts and many other foods, as well as pharmaceuticals and cosmetics.

Yellow #6 (sunset yellow)

Is believed to be the cause of adrenal tumours in animals and occasionally causes severe hypersensitivity reactions. It is also found in bakery goods, cereals, beverages, dessert powders, candies, gelatin deserts, sausage, cosmetics and drugs.

Gene manipulated food

There are still many questions about the safety of consuming genetically engineered or modified foods. Exposing humans to large amounts of novel proteins that are not a part of the natural food chain could cause unpredictable problems. There is no time to adapt because when the body does not recognise something, it is designed to treat it as a toxin or an intruder and proceeds to attack and destroy it.

Another concern with genetically modified organisms is the risk for allergic reactions. Problems with allergic reactions are difficult to detect because symptoms can take a long time to develop.

Let’s face it, most people do not care that they are eating genetically-modified (GM) organisms every day. They have been trained to have blind faith in governmental agencies and believe they are well protected. Most people laugh when you tell them they buy insecticides which are grown in the very plants they eat. Last week when we mentioned this at a convention, a gentleman at the table got really upset. He was certain that all research was only in our best interest and that no one would ever grow plants that are toxic for us and then sell them openly on the market.

I guess Monsanto and other biotechnology giants thank you for being so ignorant, because behind your back they’ve succeeded in replacing more than 86% of US corn with their patented insecticide-producing ‘Franken corn’.

The industry name for this Franken corn is ‘Bt corn’ and the insecticide is actually produced inside the plant, so it is impossible to wash it off. This is accomplished by inserting genes from the bacteria Bacillus Thuringiensis into the corn.

Can you believe that these giants claim that the insecticide produced within the corn poses no danger to human health because it is broken down in the digestive system? If it kills insects and bugs in nature then you can be certain it kills the bacteria and healthy flora in your gut.

Eating sprayed vegetables was not good but at least you could rinse and wash them carefully. This way you could avoid a small percentage of the toxins, but now there is no escape. With food that has the entire amount of insecticide genetically grown inside there is no choice.

For example:

Sodas

Some people drink soda pop as if it were water, some even instead of water. Sure, the primary ingredient is water but with all the other ‘stuff’ it contains it has a toxic, poisonous, lethal, venomous and seriously harmful effect on your entire body.

Soda pops (or carbonated soft drinks) contain an alarming amount of sugar, calories and harmful additives that have absolutely no nutritional value. Studies have linked soda to osteoporosis, obesity, tooth decay, cancer and heart disease.

We encourage illness and disease little-by-little every day by NOT preventing the cause. We try to fool ourselves but our body’s cells can’t be fooled with respect to the things we put into our mouths.

Phosphoric acid: May interfere with the body’s ability to use calcium, which leads to osteoporosis or softening of the teeth and bones. Phosphoric acid also neutralises the hydrochloric acid in your stomach, which can interfere with digestion, making it difficult to utilise nutrients.

Sugar: Soft drink manufacturers are the largest single user of refined sugar in the United States. It is a proven fact that sugar increases insulin levels, which can lead to high blood pressure, high cholesterol, heart disease, diabetes, weight gain, premature aging and many more negative side effects. Most sodas contain more than 100% of the RDA regulated amount of sugar.

Aspartame: This chemical is used as a sugar substitute in diet soda. There are over 92 different health related side effects associated with aspartame consumption, including brain tumours, birth defects, diabetes, emotional disorders and epilepsy or seizures. Furthermore, when aspartame is stored for long periods of time or kept in warm areas it changes to methanol, an alcohol that converts to formaldehyde and formic acid, which are proven carcinogens.

Caffeine: Caffeinated drinks can cause jitters, insomnia, high blood pressure, irregular heartbeat, elevated blood cholesterol levels, vitamin and mineral depletion, lumps in the breasts, birth defects and perhaps some forms of cancer.

Not to mention the lining used in the can, which contains Bosphenol A and is described in another chapter.

 

Cooking utensils

When people examine food for toxins they often neglect to inspect the cooking utensils that the food was actually prepared in. However, this is actually where many toxins can be introduced into the food. Plastic utensils can contain BPA (xenoestrogen) and/or phthalates (xenoeostrogen/neurotransmitter disrupting). These pose a major threat to health and can directly affect estrogen driven disease conditions. Therefore, wooden or silicone cooking utensils are much safer and will not leach chemicals into food. Non-stick frying pans (Teflon coated) release a cocktail of 15 different toxins when heated to high temperatures. Most of these chemicals have been proven to be carcinogenic and others have a similar xenoestrogenic effect as BPA. Some toxin free healthy nonstick cookware includes: Neoflam, Green Pan, and Earth Pan II line from Farberware. Alternatives to non-stick pans include: Evolution Cast-iron pans, Le Creuset, Ceramic cookware (Xtrema ceramic).

Microwaves

Microwaving is carcinogenic and this summary from the Russian investigation published by the Atlantis Rising Educational Center in Portland, Oregon stated:

Carcinogens (a substance that causes cancer) were formed in virtually all foods tested. No test food was subjected to more microwaving than necessary to accomplish the purpose, i.e., cooking, thawing, or heating to ensure sanitary ingestion.

• Microwaving prepared meats sufficiently to ensure sanitary ingestion caused formation of d-Nitrosodiethanolamines, a well-known carcinogen
• Microwaving milk and cereal grains converted some of their amino acids into carcinogens
• Thawing frozen fruits converted their glucoside and galactoside containing fractions into carcinogenic substances
• Extremely short exposure of raw, cooked or frozen vegetables converted their plant alkaloids into carcinogens
• Carcinogenic free radicals were formed in microwaved plants, especially root vegetables.

 

Further reading recommended:

Article: Can the food you eat affects your mood? https://www.trulyheal.com/can-the-food-you-eat-affect-your-mood/

Further studying but not required: 

Book: Grain Brain by Dr. David Perlmutter

Book: Understanding normal and clinical nutrition by Rolfes, Pinna and Whitney