Report Finds We Are Eating 2,500 Tons of Fake Food

Report Finds We Are Eating ‘2,500 Tons of Fake Food

Anthony Gucciardi
by Anthony Gucciardi
Posted on February 19, 2015

The reports are hitting the media from the UK to Thailand, which are two of the nations included in new operations through which government officials are cracking down on entire factories churning out phony food items. In the U.K., for example, there exists a major issue in which producers were selling fake ‘brand-name vodka’ in antifreeze containers that had been chemically treated to remove the repulsive smell. Unsurprisingly, alcohol was actually the most highly counterfeited substance of them all.

Read more: http://naturalsociety.com/report-finds-eating-2500-tons-fake-food/#ixzz3SFi8Mrdz

Natural Treatment of Schizophrenia

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             MANAGE HEALTH NATURALLYNATURAL TREATMENT OF SCHIZOPHRENIA
                                         [ADD, ADHD, OCD, Bipolar, et.al.]

 

[The is only an excerpt from a the complete research, link to complete article posted below.]

An explanation of the phospholipid hypothesis

Every cell in living tissue is surrounded by a permeable membrane to enable nutrients to enter the cell and to enable waste products to leave. In the brain, a part of this cell membrane, sometimes referred to as the neural membrane, makes up the connection point, called the synapse, between neurons (Klein, 2000). The membrane is composed of a collection of phospholipids (complex molecules containing phosphorus and essential fatty acids) as well as special proteins, receptors, and a number of other structures that allow nutrients, hormones, and neurotransmitters to enter the cell and waste products to leave (Marieb, 2004, p. 49). Our bodies need a collection of fats, called essential fatty acids, in order to build and maintain this cell membrane, as well as to properly create the packets of neurotransmitters that are sent from one neuron to another in the brain (Haag, 2003).

Essential fatty acids (EFAs) are called “essential” because they cannot be created by the body. The most important of these are alpha linoleic acid (ALA), linoleic acid (LA), arachadonic acid (AA), docosahexanoic acid (DHA), and eicosapentanoic acid (EPA). We must consume them in order to stay healthy. The human body is capable of creating the latter three fatty acids (AA, DHA, and EPA), from the former two, but this transformation mechanism is weak in infants and in old age. Furthermore, the ratio of ALA to LA is important in maintaining a proper balance of EFAs in the cell membranes. The primary source of LA in Western diets is cooking oils such as corn and safflower oil. ALA comes from cereals such as flaxseed. The primary direct source of AA is meat, and the direct source of DHA and EPA is fish. For infants, the source of all EFAs is mother’s milk.

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Connect The Dots – Mercury

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CONNECT THE DOTS – MERCURY
Look at the following symptoms of toxicity (below) from mercury and note how many of these toxic symptoms are treated with drugs, “oops..excuse me…I meant medications” especially DEPRESSION.

Now, what substances have mercury in them? The two most frequently used being High Fructose Corn Syrup, which is in most everything processed, Vaccinations et.al.

MERCURY TOXICITY FREQUENCY OF SYMPTOMS
Percentage of 1320 respondents indicating presence of symptom.
Symptom Percentage
1. Unexplained irritability 73.3%
2. Constant or very frequent periods of depression 72.0%
3. Numbness and tingling in extremities 67.3%
4. Frequent urination during the night 64.5%
5. Unexplained chronic fatigue 63.1%
6. Cold hands and feet, even in moderate/warm weather 62.6%
7. Bloated feeling most of the time 60.6%
8. Difficulty remembering or use of memory 58.0%
9. Sudden, unexplained or unsolicited anger 55.5%
10. Constipation on a regular basis 54.6%
11. Difficulty in making even simple decisions 54.2%
12. Tremors or shakes of hands, feet, head, etc. 52.3%
13. Twitching of face and other muscles 52.3%
14. Experience frequent leg cramps 49.1%
15. Constant or frequent ringing or noise in ears 47.8%
16. Get out of breath easily 43.1%
17. Frequent or recurring heartburn 42.5%
18. Excessive itching 40.8%
19. Unexplained rashes, skin irritation 40.4%
20. Constant or frequent metallic taste in mouth 38.7%
21. Jumpy, Jittery, Nervous 38.1%
22. Constant death wish or suicidal intent 37.3%
23. Frequent insomnia 36.4%
24. Unexplained chest pains 35.6%
25. Constant or frequent pain in joints 35.5%
26. Tachycardia 32.4%
27. Unexplained fluid retention 28.2%
28. Burning sensation on the tongue 20.8%
29. Get headaches just after eating 20.1%
30. Frequent diarrhoea 14.9%
Data for this table is on file with Toxic Element Research Foundation, Colorado Springs, Colorado. Patient database was composed of 1320 patients who had completed the most current questionnaire format used by the Huggins Diagnostic Center for patients in treatment or consultation for heavy metal toxicity. All percentages have been rounded to nearest 1/10th percent.
For More Information Call (USA) 1-800-331-2303

PREVENTION ~ FIRST DEFENSE

Avoid These Fat Traps in Food – Read Labels

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Avoid these fat traps in food, read labels!
_________________________________________________
  • Aspartame
  • Acesulfame K
  • Dextrose
  • Evaporated cane juice
  • High Fructose corn syrup  (contains mercury)
  • Hydrolyzed protein
  • Maltose
  • MSG – monosodium glutamate
  • Partially hydrogenated soy bean oil
  • Sucralose
Obesity is at an all time high.  How many times have you or someone said, “I don’t eat much, but I can’t lose weight?”  It very well could be not the amount you are eating but what you are eating.  The best diet is one that comes directly from nature organically.
We can no longer blindly trust those that profess to protect us because “money” is what is protected in this era of big corporations.  Educate yourself, do the research, don’t except all you hear from the news media, it is censored and has been for years.  Read labels, if you can’t pronounce it, put it back, if you can pronounce it and it is on the above list, put it back. Try to reduce the man-made chemicals you ingest on a daily basis.
If you try to Detox without cleaning up your external and internal environment first you will be wasting your money, and you could get quite ill.  Good health is found at your local organic farmers market, not at your doctors office via prescribed drugs.

MSG: Is This Silent Killer Lurking in Your Kitchen Cabinets?

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MSG: Is This Silent Killer Lurking in Your Kitchen Cabinets?   by Dr. Mercola

A widespread and silent killer that’s worse for your health than alcohol, nicotine and many drugs is likely lurking in your kitchen cabinets right now.[1] “It” is monosodium glutamate (MSG), a flavor enhancer that’s known widely as an addition to Chinese food, but that’s actually added to thousands of the foods you and your family regularly eat, especially if you are like most Americans and eat the majority of your food as processed foods or in restaurants.

MSG is one of the worst  food additives on the market and is used in canned soups, crackers, meats, salad dressings, frozen dinners and  much more. It’s found in your local supermarket and restaurants, in your child’s school cafeteria and, amazingly, even in baby food and infant formula.

MSG is more than just a seasoning like salt and pepper, it actually enhances the flavor of foods, making processed meats and frozen dinners taste fresher and smell better, salad dressings more tasty, and canned foods less tinny.

While MSG’s benefits to the food industry are quite clear, this food additive could be slowly and silently doing major damage to your health.

What Exactly is MSG?

You may remember when the MSG powder called “Accent” first hit the U.S. market. Well, it was many decades prior to this, in 1908, that monosodium glutamate was invented. The inventor was Kikunae Ikeda, a Japanese man who identified the natural flavor enhancing substance of seaweed.

Taking a hint from this substance, they were able to create the man-made additive MSG, and he and a partner went on to form Ajinomoto, which is now the world’s largest producer of MSG (and interestingly also a drug manufacturer).[2]

Chemically speaking, MSG is approximately 78 percent free glutamic acid, 21 percent sodium, and up to 1 percent contaminants.[3]

It’s a misconception that MSG is a flavor or “meat tenderizer.” In reality, MSG has very little taste at all, yet when you eat MSG, you think the food you’re eating has more protein and tastes better. It does this by tricking your tongue, using a little-known fifth basic taste: umami.

Umami is the taste of glutamate, which is a savory flavor found in many Japanese foods, bacon and also in the toxic food additive MSG. It is because of umami that foods with MSG taste heartier, more robust and generally better to a lot of people than foods without it.

The ingredient didn’t become widespread in the United States until after World War II, when the U.S. military realized Japanese rations were much tastier than the U.S. versions because of MSG.

In 1959, the U.S. Food and Drug Administration labeled MSG as “Generally Recognized as Safe” (GRAS), and it has remained that way ever since. Yet, it was a telling sign when just 10 years later a condition known as “Chinese Restaurant Syndrome” entered the medical literature, describing the numerous side effects, from numbness to heart palpitations, that people experienced after eating MSG.

Today that syndrome is more appropriately called “MSG Symptom Complex,” which the Food and Drug Administration (FDA) identifies as “short-term reactions” to MSG. More on those “reactions” to come.

Why MSG is so Dangerous

One of the best overviews of the very real dangers of MSG comes from Dr. Russell Blaylock, a board-certified neurosurgeon and author of “Excitotoxins: The Taste that Kills.” In it he explains that MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees — and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more.

Part of the problem also is that free glutamic acid is the same neurotransmitter that your brain, nervous system, eyes, pancreas and other organs use to initiate certain processes in your body.[4] Even the FDA states:

“Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body, as well. 

Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer’s disease and Huntington’s chorea. Injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain.”[5]

Although the FDA continues to claim that consuming MSG in food does not cause these ill effects, many other experts say otherwise.

According to Dr. Blaylock, numerous glutamate receptors have been found both within your heart’s electrical conduction system and the heart muscle itself. This can be damaging to your heart, and may even explain the sudden deaths sometimes seen among young athletes.

He says:

“When an excess of food-borne excitotoxins, such as MSG, hydrolyzed protein soy protein isolate and concentrate, natural flavoring, sodium caseinate and aspartate from aspartame, are consumed, these glutamate receptors are over-stimulated, producing cardiac arrhythmias. 

When magnesium stores are low, as we see in athletes, the glutamate receptors are so sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias and death.”[6]

Many other adverse effects have also been linked to regular consumption of MSG, including:

  • Obesity
  • Eye damage
  • Headaches
  • Fatigue and disorientation
  • Depression

Further, even the FDA admits that “short-term reactions” known as MSG Symptom Complex can occur in certain groups of people, namely those who have eaten “large doses” of MSG or those who have asthma.[7]

According to the FDA, MSG Symptom Complex can involve symptoms such as:

  • Numbness
  • Burning sensation
  • Tingling
  • Facial pressure or tightness
  • Chest pain or difficulty breathing
  • Headache
  • Nausea
  • Rapid heartbeat
  • Drowsiness
  • Weakness

No one knows for sure just how many people may be “sensitive” to MSG, but studies from the 1970s suggested that 25 percent to 30 percent of the U.S. population was intolerant of MSG — at levels then found in food. Since the use of MSG has expanded dramatically since that time, it’s been estimated that up to 40 percent of the population may be impacted.[8]

How to Determine if MSG is in Your Food

Food manufacturers are not stupid, and they’ve caught on to the fact that people like you want to avoid eating this nasty food additive. As a result, do you think they responded by removing MSG from their products? Well, a few may have, but most of them just tried to “clean” their labels. In other words, they tried to hide the fact that MSG is an ingredient.

How do they do this? By using names that you would never associate with MSG.

You see, it’s required by the FDA that food manufacturers list the ingredient “monosodium glutamate” on food labels, but they do not have to label ingredients that contain free glutamic acid, even though it’s the main component of MSG.

There are over 40 labeled ingredients that contain glutamic acid,[9] but you’d never know it just from their names alone. Further, in some foods glutamic acid is formed during processing and, again, food labels give you no way of knowing for sure.

Tips for Keeping MSG Out of Your Diet

In general, if a food is processed you can assume it contains MSG (or one of its pseudo-ingredients). So if you stick to a whole, fresh foods diet, you can pretty much guarantee that you’ll avoid this toxin.

The other place where you’ll need to watch out for MSG is in restaurants. You can ask your server which menu items are MSG-free, and request that no MSG be added to your meal, but of course the only place where you can be entirely sure of what’s added to your food is in your own kitchen.

To be on the safe side, you should also know what ingredients to watch out for on packaged foods.

Sugar: How Damaging Is It?

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SUGAR: How Damaging Is It?
Gregory Grosbard of Miami, Florida received a U.S. patent on a process to improve the strength of plastic by using sugar. Each time plastic goes through a heat cycle, it loses strength because oxygen in the atmosphere goes into the material and creates oxygen “holes.” Mr. Grosbard found that, by mixing a small amount of sugar into the plastic material during the heat cycle, the sugar grabbed the oxygen first, preventing the oxygen holes and making the plastic stronger.
Research has shown that:
*Processed sugar blocks the absorption of calcium. Processed sugar produces a low oxygen environment. Processed sugar is extremely acidic. Too much processed sugar is the death of the immune system. It interrupts the Kreb’s energy cycle which in turn suppresses your immune system’s manufacture of killer cells and antibodies.

Processed sugar depletes B vitamins which is needed by the liver to detoxify it. The liver is the most important organ when it comes to healing the body.  Sugar does stop hiccups.

The New England Journal of Medicine published the results of a study that used sugar successfully to stop hiccups in 19 out of 20 people; some of whom had been hiccupping for as long as 6 weeks.

Cancer has become the number one **killer disease in children** in the past few years. Sugar consumption is robbing the oxygen out of their little bodies and making their cells extremely acidic while shutting off their immune systems. Sugar averages for children are around 36 teaspoons a day.

The next time you feel like having a soda, just think about this: Colas
are extremely acidic with a pH of approximately 2.5. It takes 32 glasses of
water with a pH of 10 to neutralize that one cola. And, keep in mind that
most water is relatively neutral with a pH of 7.2; water with a pH of ten is
approximately one thousand times more alkaline than your run of the mill
glass of water.

The other night the news showed a small boy who had just had chemotherapy.
His face and eyes showed the horrors he had been through and he appeared
to be lifeless and unwilling to live due to being physically destroyed by
the poisons (mustard gas). His doctor and loved ones stood over him with a
vanilla milk shake in an effort to make him feel better. They were giving him
more acid elements (milk shake – sugar) causing his cellular pH to drop
more into the pH range that cancer needs to survive within. God forbid.

Alas, I cannot recommend the use of sugar substitutes such as Nutrasweet,
which is made from aspartame. Aspartame is 10% wood alcohol — which your
body metabolizes into various carcinogens! (One of them is DKP–which may
cause brain tumors.) Fully three-quarters of all non-drug complaints to the
FDA involve aspartame. Complaints include headaches, dizziness, mood
changes, numbness, vomiting, nausea, muscle cramps and spasms, abdominal pain,
vision problems, skin lesions, memory loss and seizures.

You are the only one who can change the circumstances that are slowly
destroying you and your children. Although we can give you information, ultimately
you are responsible for your health.

Use sugar and allow it to steal the oxygen and calcium which depletes life and, bit by bit, weaken you and strengthen the environment that cancer needs to grow.

Also, one must undesrstand that most “sugar” in processed foods is not sugar at all but High Fructose Corn Syrup, which uses mercury in it’s processing.

Ref:
(http://www.stopcancer.com/ottolecture3.htm)
1. _Understanding the basic problems of cancer and illness_
(http://www.stopcancer.com/cancer&ph1a.htm#UNDERSTANDING THE BASIC PROBLEMS OF CANCER AND ILLINESS)
2. _Cause of Cancer & pH “Acid & Alkaline” by Herman Aihara_
(http://www.stopcancer.com/cancer&ph2.htm)
3. _Otto Warburg (History_ (http://www.stopcancer.com/ottolecture.htm) )
4._The Prime Cause and Prevention of Cancer_
(http://www.stopcancer.com/ottolecture2.htm)
Revised lecture at the meeting of the Nobel-Laureates on June 30, 1966

.

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Dangerous Food Additives

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Dangerous Food Additives

Below is a list of additives to avoid … the letter after the additive tells what it has been linked to.  Could this be the process .. a child is hyper… develops asthma… then is diagnosed with cancer as an adult?  Just a thought.

 

Hyperactivity (H) – Asthma (A) – Cancer (C)

102 & E102 Tartrazine (food color) H A C

104 & E104 Quinoline Yellow (food color) H A C

107 & E107 Yellow 2G (food color) H A C

110 & E110 Sunset Yellow (Yellow food color #6) H A C

120 & E120 Carmines, Cochineal (food color) H A –

122 & E122 Azorubine, Carmoisine (food color) H A C

123 & E123 Amaranth (Red food color #2) H A C

124 & E124 Ponceau, Brilliant Scarlet (food color) H A C

127 & E127 Erythrosine (Red food color #2) H A C

E128 Red 2G (Red food color) H A C

129 & E129 Allura Red AC (food color) H A C

E131 Patent Blue (food color) H A C

132 & E132 Indigotine, Indigo Carmine (food color) H A C

133 & E133 Brilliant Blue (food color) H A C

142 & E142 Acid Brilliant Green, Green S, Food Green (food color) H A –

143 Fast Green (food color) – A –

150 & E150 Caramel (food color) H – –

151 & E151 Activated Vegetable Carbons, Brilliant Black (food color) H A C

154 Food Brown, Kipper Brown, Brown FK (food color) H A C

155 & E155 Chocolate Brown HT, Brown HT (food color) H A C

160b & E160b Bixin, Norbixin, Annatto Extracts (yellow, red

to brown natural colors) H A –

E173 Aluminium (preservatives) – – C

E180 Latol Rubine, Pigment Rubine (preservatives) H A C

200 & E200-203 Potassium & Calcium Sorbates ,Sorbic Acid (preservatives) H A –

210 & E210 Benzoic Acid (preservatives) H A C

211 & E211 Sodium Benzoate (preservatives) H A –

212 & E212 Potassium Benzoate (preservatives) – A –

213 & E213 Calcium Benzoate (preservatives) – A –

E214 Ethyl Para Hydroxybenzonate (preservatives) – A –

E215 Sodium Ethyl Para Hydroxybenzonate (preservatives) – A –

216 & E216 Propyl P Hydroxybenzonate, Propylparaben (preservatives) – A –

E217 Sodium Propyl P Hydroxybenzonate (preservatives) – A –

220 & E220 Sulphur Dioxide (preservatives) H A –

221 & E221 Sodium Sulphite (preservatives) – A –

222 Sodium Bisulphite (preservatives) – A –

223 & E223 Sodium Metabisulphite (preservatives) – A –

224 & E224 Potassium Metabisulfite (preservatives) – A –

225 & E225 Potassium Sulfite (preservatives) – A –

E226 Calcium Sulphite (preservatives) – A –

E227 Calcium Hydrogen Sulphite (preservatives) – A –

E228 Potassium Bisulphite, Potassium Hydrogen Sulphite (preservatives) H A –

E230 Diphenyl, Biphenyl (preservatives) – – C

E231 Orthophenyl Phenol (preservatives) – – C

E236 Formic Acid (preservative) – – C

E239 Hexamine, Hexamethylene Tetramine (preservatives) – – C

249 & E249 Potassium Nitrate (preservative) – A C

250 & E250 Sodium Nitrite (preservative) H A C

251 & E251 Sodium Nitrate (preservative) H – C

252 & E252 Potassium Nitrate (preservative) H – C

260 & E260 Acetic Acid, Glacial (preservatives) – A –

280 to 283 Calcium or Potassium or Sodium Propionates, Propionic Acid

(preservatives) H A

310 & E310 Propyl Gallate (Synthetic Antioxidant) – A C

311 & E311 Octyl Gallate (Synthetic Antioxidant) – A –

312 & E312 Dodecyl Gallate (Synthetic Antioxidant) – A –

319 & E319 TBHQ, Tert Butylhydroquinone (Synthetic Antioxidants) H A –

320 & E320 Butylated Hydroxyanisole (BHA)

(Synthetic Antioxidants) H A C

321 & E321 Butylated Hydroxytoluene (BHT),

or Butylhydroxytoluene (Synthetic Antioxidants)H A C

407 & E407 Carrageenan (Thickening & Stabilizing Agent) – A C

413 & E413 Tragacanth (thickener & Emulsifier) – A –

414 & E414 Acacia Gum (Food Stabilizer) – A –

416 Karaya Gum (Laxative, Food Thickener & Emulsifier) – A –

421 & E421 Mannitol (Artificial Sweetener) H – –

430 Polyxyethylene Stearate (Emulsifier) – – C

431 Polyxyl Stearate (Emulsifier) – – C

E432 – E435 Polyoxyethylene Sorbitan Monostearate (Emulsifiers

Gelling Stabilizers Thickeners Agents) – – C

433 – 436 Polysorbate (Emulsifiers) – – C

441 & E441 Gelatine (Food Gelling Agent) – A –

466 Sodium CarboxyMethyl Cellulose – – C

507 & E507 Hydrochloric Acid (Hydrolyzing Enhancer &

Gelatin Production) – C

518 & E518 Magnesium Sulphate (Tofu Coagulant) – – C

536 & E536 Potassium Ferrocyanide (Anti Caking Agent) – A –

553 & E553 & E553b Talc (Anti Caking, Filling, Softener, Agent) – – C

620 – 625 MSG Monosodium Glutamate, Glutamic Acid, all Glutamates,

(Flavour Enhancers) H A C

627 & E627 Disodium Guanylate (Flavour Enhancers) H A –

631 & E631 Disodium Inosinate 5 (Flavour Enhancers) – A –

635 & E635 Disodium Ribonucleotides 5 (Flavour Enhancers) – A –

903 & E903 Camauba Wax (used in Chewing Gums, Coating and Glazing Agents) – – C

905 & 905 a,b,c Paraffin, Vaseline, White Mineral Oil (Solvents, Coating,

Glazing, AntiFoaming, Lubricant Agents in Chewing Gums) – – C

924 & E924 Potassium Bromate (Agent used in Bleaching Flour) – – C

925 & E925 Chlorine (Agent used in Bleaching Flour, Bread Enhancer and Stabiliser) – C

926 Chlorine Dioxide, (Bleaching Flour and Preservative Agent) – – C

928 & E928 Benzoyl Peroxide,(Bleaching Flour and Bread enhancer Agent) – A –

950 & E950 Potassium Acesulphame (Sweetener) – – C

951 Aspartame (Sweetener) H A –

952 & E952 Cyclamate and Cyclamic Acid (Sweeteners) – – C

954 & E954 Saccharine (Sweetener) – – C

1202 & E1202 Insoluble Polyvinylpyrrolidone Insoluble,

(Stabilizer and Clarifying Agent added to Wine, Beer, Pharmaceuticals) – – C

1403 Bleached Starch (Thickenner and Stabiliser) – A –

#preventionfirstdefense