Friday, July 4, 2014

Acidity regulator - E339




Sodium phosphates


 Refers to Monosodium phosphate, Disodium phosphate, Trisodium phosphate
 Function:
Acidity regulator, Antioxidant
Product Uses:
Sodium phosphate is an acidity regulator and chelating agent (used to bind metal ions). It prevents desiccation and is used as an acid stabilizer in powders as well as to prevent formation of clumps. It increases the activity of antioxidants.
 Notes

Sodium salts of phosphoric acid. Normal constituent of the body. Commercially produced from phosphoric acid, which is produced from phosphate mined in the US. Daily Intake: Up to 70 mg/kg body weight.

 Is it harmful? 
Avoid - Toxic food additive that determine the apparition of serious disease. Digestive disease.

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Last Update: Updated up to the 36^th Session of the Codex Alimentarius Commission (2013).

Acidity regulator - E338




Orthophosphoric acid


 Alternate names E338
 Function:
Acidity regulator, Antioxidant, Flavor Enhancer
Product Uses:
Food-grade phosphoric acid is used to acidify foods and beverages such as various colas. It provides a tangy and sour taste. Various salts of phosphoric acid, such as monocalcium phosphate, are used as leavening agents.
 Notes
Orthophosphoric acid is natural mineral inorganic acid, that is mined primarily in the USA. It is very inexpensive and often used as a substitute for other natural acids, as only a small amount of phosphoric acid is needed to get the same result as other organic acids. Daily Intake: Up to 70 mg/kg body weight. It has no side effects.
 Is it harmful? 
Avoid - Toxic food additive that determine the apparition of serious disease. Digestive disease.

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Acidity regulator - E337




Sodium potassium tartrate


 Alternate names
E337
 Function:
Acidity regulator, Sequestrant, Stabilizer
Product Uses:
Commercially it is manufactured as a by-product of the wine industry.
 Notes
Potassium sodium tartrates are the potassium and sodium salts (double salts) of tartaric acid. Daily Intake: Up to 30 mg/kg body weight. It is not metabolised in the body; thus, it is excreted in the urine without side effects.
 Is it harmful? 
Suspicious

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Acidity regulator - E336




Potassium tartrates


 Refers to
Monopotassium tartrate (cream of tartar), Dipotassium tartrate
 Function:
Acidity regulator, Antioxidant
Product Uses:
Commercially it is manufactured as a by-product of the wine industry.
 Notes
Sodium tartrates are the sodium salts of tartaric acid. Daily Intake: Up to 30 mg/kg body weight. It is not metabolised in the body; thus, it is excreted in the urine without side effects.
 Is it harmful? 
Suspicious

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Wednesday, July 2, 2014

US Food Manufacturing—Science Based or Reckless?


By Dr. Mercola

Historically, the European Union (EU) has taken a far stricter, more cautious stance with regards to genetically engineered (GE) crops and foods. Not only must GE foods be labeled in the EU, but resistance to growing GE crops is high in general.
As reported two years ago, an estimated 75 percent of Germans oppose GE, and few politicians are in favor of genetic technology. Over there, it's actually politicallyrisky to support GMOs.
This is something the chemical technology industry, through the shrewd manipulation of the US government, has fought to change for a number of years now.
Most recently, in mid-June, US Agriculture Secretary Tom Vilsack called for the European Union (EU) to ease restrictions on GE foods and feed crops in order to come to an agreeable trans-Atlantic trade pact.
He also suggested that "Europe should reconsider requirements to label genetically modified foods," and urged the EU to reconsider its ban on chlorine-washed chicken and growth-hormone treated beef as well.
None of that is likely to happen. According to a recent report by Reuters, the"European Union has ruled out importing meat from animals injected with hormones and said that it will not simply open the door to GM [genetically modified] crops."


US Food Manufacturing—Science Based or Reckless?

According to Vilsack, in order for the US Congress to approve the trans-Atlantic trade pact, the agreement needs to provide "significant" new market openings for American farmers—most of which, as we know, grow GE crops.

In his talk, Vilsack insisted that the EU and US should agree to "let science drive food regulation." But whose science are we really talking about here?

Clearly, Vilsack is choosing to turn a blind eye to the mounting evidence suggesting that GE foods and animal feed tend to promote chronic disease; not to mention the fact that genetically modified organisms (GMO's) cannot be contained in the field.

They transfer to other plants through horizontal gene transfer. Moreover, science has also raised questions about the safety of many other American food manufacturing processes—the use of drugs in particular.

It's already been established that the overuse of antibiotics in US livestock has led to the scourge of antibiotic-resistant infections, for example, which now claims at least 23,000 American lives each year.

Last year, using data collected by the federal agency called NARMS (National Antimicrobial Resistance Monitoring System), the Environmental Working Group (EWG) found antibiotic-resistant bacteria in:
  • 81 percent of ground turkey
  • 69 percent of pork chops
  • 55 percent of ground beef
  • 39 percent of raw chicken parts
So much for all the "science-based" processing practices that are supposed to make the food safer, such as washing chicken in chlorine... The fact of the matter is, American food processing methods tend to promote rather than resolve the problem with foodborne pathogens. And Europe recognizes this.


US Meat Production Is Rife with Pharmaceuticals of Questionable Safety

As I recently reported, over the course of just one year, nearly 10 percent of the American swine population (about 8 million animals in all) has been wiped out by a highly lethal virus, the Porcine Epidemic Diarrhea virus (PEDv), which has been—at least in part—traced back to pig's blood used in piglet feed.

This is just the latest example of the failing factory farm model... Besides the routine practice of feeding animals with foods outside their natural diet, the feeding model used in confined animal feeding operations (CAFOs) also involves the mixing of animal parts (in this case blood) from a large number of animals, which is then fed to large numbers of animals.

The meat from all of these animals is then mixed together in large processing plants, before ultimately being sold in grocery stores across the nation. All this mixing and cross-contamination allows for pathogens to contaminate huge amounts of food products, and is the reason why a single food contamination can affect people—and, as in this case, animals—across multiple states.

Disease promulgation is in fact a fundamental problem inherent of the American factory farm model. Overuse of antibiotics in particular continuously promotes the mutation of pathogens into ever more virulent strains.

In the case of PEDv, the virus has traditionally been a relatively mild pathogen. Only recently did it suddenly evolve into a far more aggressive version—with a mortality rate of nearly 100 percent among affected animals! So what's the answer?

There's an old nursery rhyme about an old lady who swallows a fly. She then swallows a spider to catch the fly, and continues to swallow increasingly larger animals to catch the previously ingested animal. Upon swallowing a horse, the song comes to its inevitable conclusion: "She's dead, of course."

Like the old lady in the song, the American solution to many of its health problems is to come up with strategies that, inevitably, make matters progressively worse.

The US Department of Agriculture's (USDA) response to the PEDv outbreak is to develop a vaccine against this now hardier-through-antibiotic-overuse pathogen. (Harrisvaccines was recently granted unconditional licensure of a PEDv vaccine.)

This knee-jerk reaction to address one adverse drug effect with more drugs is driving our food system into an ever-more dangerous direction, and like the old lady who swallowed a fly, the end result of following this flawed line of thinking should be foreseeable...


CAFO's Can Afford to Alter Practices

A better strategy would be to follow the lead of Dutch large-scale hog farms, where they've experimented with the complete opposite approach. When, in 2009, Dutch farmers discovered a drug-resistant strain of bacteria that posed a risk to human health, the hog farmers cut their use of antibiotics by 56 percent over three years.

The Netherlands is the largest meat exporter in Europe, so it shows that meat production—even on a very large scale—can be done without growth promoters such as antibiotics. In her report, "The Abstinence Method," Maryn McKenna discusses the Dutch strategy in more detail. The fact of the matter is, it works: the health risks for both animals and humans were lowered, as tests showed it reduced the presence of antibiotic-resistant pathogens in the animals. Moreover:

"'This was done without any big consequences in efficiency, or financial returns,' marvels Jan Kluytmans, a professor of microbiology who monitors antibiotic resistance at Amphia Hospital in the university town of Breda in the southern part of the Netherlands. 'I think it indicates they were using too much,'" McKenna writes.
"The Dutch government's new antibiotic system is complex but straightforward. Because antibiotics can only be obtained by prescription — not, as in the US, from a feed mill or a farm-supply store — veterinarians are the gatekeepers. In fact, farmers must register the name of the veterinarian they work with, which prevents them from shopping around.
All farm drug prescriptions become partof a national database, and farms raising the same type of animal are ranked against each other to gauge how well they are doing... Antibiotics are also rated; to prescribe the drugs most likely to stimulate serious resistance, a veterinarian must demonstrate that a susceptibility test has been performed and that no other drug will work."
However, with a reduction in antibiotics, farmers must become more adept at natural disease prevention. They must pay closer attention to diet, hygiene, and stress—three factors that are made more difficult when you're raising very large numbers of animals simultaneously. Still, Dutch farmers show that it can be done.

The KEY is reverting back to older ways of doing things, and adapting them to a larger scale. One farmer explains how he keeps sows and their litters in loose pens a week longer than standard practice. There, he places the feed on the floor rather than having them eat through a trough. This makes them eat more slowly, which reduces their stress. "Really, what we have done is go back to old systems," he says.


US Uses Many Other Growth-Promoting Drugs Banned in Other Countries

Antibiotics are not primarily used to combat disease in animals. They're actually used in low doses to promote growth. But they're certainly not the only growth promoters used in American livestock. Other examples include Ractopamine and Zilmax, both of which are shunned by many other nations for their potential harms, both to animals and humans.
  • Ractopamine is a beta-agonist drug that increases protein synthesis, thereby making the animal more muscular. This reduces the fat content of the meat and increases the profit per animal. Beta-agonist drugs, as a class, have been used in US cattle production since 2003. The drug is administered in the days leading up to slaughter, and as much as 20 percent of it can remain in the meat you buy. This is disconcerting when you consider that Ractopamine drug label warns: "Not for use in humans," and "individuals with cardiovascular disease should exercise special caution to avoid exposure."
Ractopamine is banned from food production in at least 160 countries, including countries across Europe, Russia, mainland China, and Taiwan, due to its suspected health effects. In an effort to get this dangerous additive out of American meat products, the Center for Food Safety (CFS) and Animal Legal Defense Fund (ALDF) sued the US Food and Drug Administration (FDA) last year, charging the agency with withholding records pertaining to ractopamine's safety.
  • Zilmax (Zilpaterol) is another beta-agonist drug used in cattle to increase weight by as much as 30 pounds of lean meat per cow. The drug got a slew of bad press last year when Tyson Foods Inc declared it would no longer buy Zilmax-fed cattle for slaughter, due to concerns over behavioral problems in some of the cattle. A special report by Reuters revealed some of the more horrific effects Zilmax has on cattle, including the loss of their hooves.
The drug is already banned for use in horses due to severe side effects, including muscle tremors and rapid heart rates that can last as long as two weeks after stopping the drug. Zilmax is actually about 125 times more potent than ractopamine, and according to a 2008 veterinary report, this may be why side effects have been overlooked in ractopamine safety studies. Merck, the manufacturer of Zilmax, has no plans on discontinuing the product however, and the FDA has not taken any action against the drug.

Rethink Your Shopping Habits to Protect Your Family's Health

I believe the movement toward sustainable food and ethical meat is important for several reasons, including animal welfare, human health, and environmental impact. In fact, I'm so convinced of the cumulative harms of consuming meat from animals raised in CAFOs that the ONLY type of meat I recommend eating (and the only meat I will eat myself) is organically-raised, grass-fed or pastured meats and animal byproducts. This applies to all types of meat: beef, pork, and poultry, including turkey.

By purchasing your meat from smaller farms that raise their animals in a humane fashion, according to organic principles—which do NOT permit non-medical use of drugs and growth promoters—you're promoting the proliferation of such farms, which in the end will benefit everyone, including all the animals. It will also help combat the rising tide of antibiotic-resistant infections, which currently affects a staggering two million Americans each year.

As noted earlier, about 23,000 of affected individuals end up dying from their infection... The organic industry also tends to favor far more humane butchering practices, which is an important part of "ethical meat." The following organizations can help you locate farm-fresh foods in your local area that has been raised in a humane, sustainable manner:
  1. Local Harvest - This Web site will help you find farmers' markets, family farms, and other sources of sustainably grown food in your area where you can buy produce, grass-fed meats, and many other goodies.
  2. Farmers' Markets - A national listing of farmers' markets.
  3. Eat Well Guide: Wholesome Food from Healthy Animals -- The Eat Well Guide is a free online directory of sustainably raised meat, poultry, dairy, and eggs from farms, stores, restaurants, inns, and hotels, and online outlets in the United States and Canada.
  4. Community Involved in Sustaining Agriculture (CISA) - CISA is dedicated to sustaining agriculture and promoting the products of small farms.
  5. FoodRoutes - The FoodRoutes "Find Good Food" map can help you connect with local farmers to find the freshest, tastiest food possible. On their interactive map, you can find a listing for local farmers, CSAs, and markets near you.

sources: Dr.Mercola


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Monday, June 2, 2014

Headaches caused by diet and food


According to some studies, what we eat and when we eat it can play a significant role in headache. Different causes of diet-related headache include:
  • fluctuations in blood-sugar levels, which can lead to spasm of the arteries in the head 
  • caffeine withdrawal, commonly caused by regular and excessive consumption of coffee or tea
  • food additives, such as MSG (monosodium glutamate)
  • naturally occurring chemicals in foods, such as amines (e.g. tyramine).

Aged Cheese

The trouble with aged cheese is that it's high in tyramine, a substance that forms from the breakdown of protein in certain foods. The longer a food ages, the greater the tyramine content is. For people with a sensitivity to tyramine, The Cleveland Clinic warns against the following types of cheese:
  • Blue cheeses
  • Brie
  • Cheddar
  • Stilton
  • Feta
  • Gorgonzola
  • Mozzarella
  • Muenster
  • Parmesan
  • Swiss
  • Processed cheese
Other foods high in tyramine include processed meats, pickles, onions, olives, certain types of beans, raisins, nuts, avocados, canned soups, and red wine.

Doctors concede it can be difficult to avoid all of these foods. Nestor Galvez-Jimenez, MD, a neurologist with The Cleveland Clinic Florida, says some of his tyramine-sensitive patients prefer to take their chances. "They want to drink wine even if they know it will give them a headache. In that case, I recommend a preventive dose of medication before dinner." He stresses that patients should discuss this idea with their doctors before trying it.

Avoid Certain Additives

Certain food additives, including nitrites and some food colorings, are also common headache triggers. Like tyramine, these additives may increase blood flow to the brain causing headaches in some people."We don't understand exactly why this happens," Galvez-Jimenez tells WebMD, "but it has to do with changes in blood vessels."

Unlike classic migraines which affects are also triggered by a substance and are felt on one side of the head, headaches induced by additives or other substances are usually sensed on both sides of the head:
  • Occur within a specific time after substance intake
  • Disappears when a substance is eliminated or within a specific time thereafter

Monosodium glutamate-induced headaches, previously known as Chinese restaurant syndrome, occur within an hour after ingestion of MSG and can cause at least two of the following:
  • Pressure in the chest or face
  • Burning sensation in the chest, neck, or shoulders
  • Dizziness
  • Abdominal discomfort

Experts continue to debate the effects of MSG, an additive found in soy sauce, Chinese foods and many packaged foods. "MSG is a big one," says Galvez-Jimenez.

"Reasons" to Enhance the Flavor

Because MSG is a flavor enhancer for foods, many competitors in the food industry use lower quality foods and just add it in because of its cheap price.  This allows the manufacturer to have a large gain in the economy.  There is a large investment in MSG that leads food giants and glutamate manufacturers to get together to finance medical research studies to prove the safety of the additive to the consumer.  Obviously, the research done in these studies funded by the manufacturer will prove the safety of MSG.  The FDA’s Advisory Board consists of food industry reps as opposed to an unbiased group.  It would only seem natural that the board accepts these research studies. When doctors look at these reports, they see that they are industry funded and don’t take into consideration that MSG could be causing their patients pain.

MSG – A Hidden Additive
MSG can be difficult to pinpoint in many foods because it can be "hidden". Food processing companies disguise it with many names (permitted by the Food and Drug Administration). Sufferers try to avoid foods with MSG on the label, completely unaware of the additional names that MSG goes by.  Patients also believe that their symptoms are due to an allergic reaction to the product, which isn’t the case.  They are experiencing signs of toxic poisoning, and anyone who intakes MSG in a sufficient quantity can experience this as well.

Where is the MSG Hiding?
The following are a few products that ALWAYS contain MSG:
  • Hydrolyzed Vegetable Protein (HVP)
  • Sodium or Calcium Caseinate
  • Autolyzed Yeast, Yeast Extract
  • Yeast Food, Yeast Nutrient
  • Textured Protein
  • Glutamic Acid
  • Monopotassium Glutamate
  • Gelatin
  • Rice Syrup or Brown Rice Syrup

The following products may contain MSG or create MSG during processing:

  • Natural Flavors, flavoring, flavors, natural "anything" flavor
  • Bouillon or Stock
  • Broth (chicken, beef, any kind)
  • Carrageenan
  • Whey protein, whey protein concentrate, whey protein isolate
  • Soy sauce, soy protein isolate, soy protein concentrate
  • Malt Extract or Flavoring, Malted Barley
  • Maltodextrin
  • Anything Protein fortified
  • Anything Fermented
  • Anything Ultra Pasteurized
  • Anything Enzyme-modified

sources: Better HealthWebMD


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Acidity regulator - E335




Sodium Tartrate


 Alternate names E335, Monosodium tartrate, Disodium tartrate
 Function:
Acidity regulator, Antioxidant
Product Uses:
Typical products include sweets, jelly, jams, carbonated beverages.
 Notes
Sodium tartrates are the sodium salts of tartaric acid, a natural organic acid that is in many plants especially grapes, bananas and tamarinds. Commercially it is manufactured as a by-product of the wine industry. The sediment and other waste products from the fermentation process are neutralised, and then the precipitate is treated with sulphuric acid to produce tartaric acid. This produces a transparent crystalline powder which is soluble in water, and then used as an acidity regulator, and anti-oxidant in food.
 Is it harmful? 
Safe

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Acidity regulator - E334




Tartaric Acid


 Alternate names E334
 Function:
Acidity regulator, Antioxidant, Flavour enhancer
Product Uses:
Typical products include baking powder, chewing gum, jams, sweets, jelly, tinned fruit and vegetables, cocoa powder and frozen dairy produce.
 Notes
Tartaric acid exists as a pair of enantiomers and an achiral meso compound. (+)-tartaric acid commonly occurs in nature and can be found in fruit, and sometimes in wine. Tartaric acid is industrially synthesized as a by-product during wine making. Excessive ingestion of tartaric acid results in laxative effects.
 Is it harmful? 
Suspicious

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Acidity regulator - E333




Calcium Citrate


 Alternate names E333, Monocalcium citrate, Dicalcium citrate, Tricalcium citrate
 Function:
Acidity regulator, Antioxidant, Firming agent, Preservative
Product Uses:
Used in many foods including ice-cream, wine, carbonated beverages, sweets, jams, jellies, evaporated and condensed milk, milk powder, processed cheeses, gelatin-based products and confectionery.
 Notes
Calcium citrate is the calcium salt of citric acid, a natural weak organic acid found in many fruits, especially citrus fruits. Commercially it may be produced by the fermentation of carbohydrate solutions, usually molasses or hydrolysed corn starch with Aspergillus niger. This produces a white crystalline powder which is soluble in water. Calcium citrate is used as an acidity regulator, preservative, anti-oxidant, sequestrant, firming agent, and sometimes a flavour in food.
 Is it harmful? 
Safe

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Sunday, June 1, 2014

Acidity regulator - E332




Potassium Citrate


 Alternate names E332, Potassium Dihydrogen Citrate
 Function:
Acidity regulator, Antioxidant, 
Product Uses:
Found in foods such as jams, sweets, ice-cream, carbonated beverages, milk powder, wine and processed cheeses.
 Notes
Potassium citrate is the potassium salt of citric acid, a natural weak organic acid found in many fruits, especially citrus fruits. Commercially it may be produced by the fermentation of carbohydrate solutions, usually molasses or hydrolysed corn starch with Aspergillus niger. This produces a white crystalline powder which is soluble in water. Potassium citrate is used as an acidity regulator and buffering agent in soft drinks. Tripostassium citrate can also be used as an antacid for the stomach.
 Is it harmful? 
Safe

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Acidity regulator - E331




Sodium Citrate


 Alternate names E331, Sodium Dihydrogen Citrate
 Function:
Acidity regulator, Antioxidant, Flavour enhancer, Sequestrant
Product Uses:
Found in foods such as ice-cream, jams, sweets, milk powder, processed cheeses, carbonated beverages and wine.
 Notes
Sodium citrate is the sodium salt of citric acid, a natural weak organic acid found in many fruits, especially citrus fruits. Commercially it may be produced by the fermentation of carbohydrate solutions, usually molasses or hydrolysed corn starch with Aspergillus niger. It is used as a preservative, and to add an acidic taste to foods and soft drinks. Monosodium citrate is a strong sequestrant and is used to prevent clumping in blood samples. Disodium citrate is used as an anti-oxidant, acidity regulator, and sequestrate in foods. Trisoduim citrate is used as a flavour, and preservative in foods. This produces a white crystalline powder which is soluble in water.
 Is it harmful? 
Safe

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Acidity regulator - E330




Citric Acid


 Alternate names E330
 Function:
Acidity regulator, Antioxidant, Flavor enhancer, Preservative
Product Uses:
Found in foods such as butter oil, fruit juice, bakery goods, alcoholic drinks, beer, cheese and processed cheeses, spreads, cider, biscuits, cake mixes, frozen fish, ice-cream and sorbets, jams, jellies, frozen croquette potatoes and potato waffles, packet soups, sweets, tinned fruits, sauces, vegetables and wine.
 Notes
Citric acid is an organic acid found in fruit, vegetables and household products. It is used commercially as a preservative. It is found naturally in many fruit juices and in a variety of fruits and vegetables, especially citrus fruits. Citric acid does not cause allergic reactions in people who have a citrus allergy. This is because it is commercially produced from sugar, not fruit. Citric acid intolerance is an uncommon condition. This is unrelated to a sensitivity to Aspergillus niger (A. niger), a type of fungus that is used in the commercial production of citric acid. Note: it is possible that A. Niger and sulfites are not completely filtered out during the citric acid production process, which may affect some people. When a sufferer ingests or comes into contact with citric acid, symptoms similar to a food allergy can occur. Citric acid intolerance is triggered by ingesting or coming into contact with products that contain citric acid (E330) either naturally or introduced. Potential symptoms may include abdominal pain (stomach cramps), anaphylaxis - rarer, aphthous (oral) ulcer, atopic dermatitis (eczema), bloating, diarrhoea / diarrhea, nausea, pruritus (itch), skin crusting, skin dryness, skin rash – red, sore throat / mouth urticaria (hives) – rarer, vomiting. Through our research The Trusted Trolley Team have therefore rated Citric Acid as Certain People.
 Is it harmful? 
Certain People

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Acidity regulator - E329




Magnesium Lactate


 Alternate names E329
 Function:
Acidity regulator, Antioxidant
Product Uses:
Found in foods such as sweets, salad dressings, cakes, biscuits, ready to eat meat and poultry, wheat beers, sour milk and yogurt, soft drinks, confectionery, pickled foods, tinned fruit and vegetables.
 Notes
Magnesium lactate is the magnesium salt of lactic acid, which is a natural acid produced by the fermentation of lactose (milk sugar). It is produced commercially from the bacterial fermentation of carbohydrates, and molasses. It acts as a preservative, acidity regulator, and anti-microbial agent which is highly effective against bacteria, fungi and yeast. Magnesium lactate is also a mineral supplement.
 Is it harmful? 
Safe

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Acidity regulator - E328




Ammonium Lactate


 Alternate names E328
 Function:
Acidity regulator, Antioxidant
Product Uses:
Found in foods such as sweets, salad dressings, cakes, biscuits, ready to eat meat and poultry, wheat beers, sour milk and yogurt, soft drinks, infant formulas, confectionery, pickled foods, tinned fruit and vegetables.
 Notes
Ammonium lactate is the ammonium salt of lactic acid, which is a natural acid produced by the fermentation of lactose (milk sugar). It is produced commercially from the bacterial fermentation of carbohydrates and molasses.
 Is it harmful? 
Safe

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Saturday, May 31, 2014

Poisonings from E-Cigarettes and Synthetic Pot Are Surging

Nothing Natural in Electronic Cigarettes or Fake Pot

One of the reasons e-cigarettes and are causing so many poisonings is that they are unnatural—synthesized in a lab—and often loaded with heavy metals, solvents, and a hodgepodge of toxic chemicals.

With synthetic marijuana, there is no end to the potentially deadly combinations of laboratory-fabricated chemicals. Various versions are being imported, mostly from Asia, under the guise of potpourri, herbal incense, and even "plant food."

The rate at which poisonings are escalating argues in favor of the legalization of marijuana. While not completely safe, marijuana is a natural herb that offers many health benefits. These synthetic drugs offer NONE of the health benefits—only the risks.
This routine practice, which is done purely for financial reasons, has led to the current scourge of antibiotic-resistant disease, which now kills at least 23,000 Americans each year. Other growth-promoters commonly used in US beef have been banned in most other countries due to suspected health effects, both in animals and consumers.

When you eat CAFO beef, you're also consuming small amounts of antibiotics and other drugs in each bite. Organic, grass-fed standards, on the other hand, do not permit non-medical use of antibiotics. With antibiotic-resistant disease being a major public health hazard, buying organic meats is an important consideration in more ways than one.

Regularly consuming small doses of antibiotics is a surefire way to destroy your gut health, which in turn will have a detrimental effect on your overall health and immune function. Not only does it make you more susceptible to chronic disease, it also increases your exposure to antibiotic-resistant infections.


Smokeless Does Not Mean Harmless


Instead of lighting up, e-cigarettes work by a mechanism that heats up a liquid—typically containing nicotine, flavoring agents, and solvents—which turns into a vapor that you inhale and exhale. This is called "vaping." In spite of industry's claims that e-cigarette vapors are harmless, testing has revealed toxic metal nanoparticles in these aerosols.

One of the problems unique to e-cigarettes is how easy it is for anyone to smoke them—and in the process, expose you to secondhand fumes. In most offices, you can just vape away at your desk—no need to trek outside to the nearest smoking area.

Some people are vaping at work all day long. If the fumes were truly only "water vapor" as the manufacturers would have you believe, then this wouldn't be an issue... but they aren't just water vapor. According to Tim McAffee of the Centers for Disease Control and Prevention (CDC):(2)


"We just don't know what's in them, and we don't know how much of what's in them would get out into the environment — but the assumption would be that it would."

E-cig vapor has been shown to contain tin, copper, nickel, and silver silicate beads.(3) In some cases, the levels are greater than what you might be exposed to from smoking a conventional cigarette.

Breathing metal nanoparticles has additional risks because they can more easily enter your bloodstream and body tissues, as their microscopic size allows them to better evade your body's natural defenses. They also carry the potential for harming your developing fetus or newborn baby.(4)

According to Americans for Nonsmokers' Rights (ANR), secondhand e-cigarette aerosol contains at least 10 chemicals identified on California's Proposition 65 list of carcinogens and reproductive toxins, listed in the table below. Scientists have also found measurable amounts of propylene glycol, diethylene glycol, and carcinogenic tobacco-specific nitrosamines.(5, 6)

Acetaldehyde Benzene
Cadmium Formaldehyde
Isoprene Lead
Nickel Nicotine
N-Nitrosonornicotine Toluene


Just One Teaspoon of E-Cigarette Fluid May Be Deadly For Small Children


The toxicity of e-vapor pales in comparison to the toxicity of the cartridge liquid, which contains highly concentrated liquid nicotine in a cocktail of flavorings, colorings, and solvents, proven to be neurotoxic. Tiny amounts, whether ingested orally or absorbed through your skin, can cause vomiting, seizures, or even death.

Just one teaspoon of even highly diluted e-cigarette liquid can kill a small child.


Dr. Richard Clark, toxicology professor and medical director of the California Poison Control System, calls nicotine "probably the most toxic plant chemical ever discovered."(7) One estimate is that between one and two million liters of e-fluid will be sold in the US this year. According to the New York Times: (8)

"Reports of accidental poisonings, notably among children, are soaring. Since 2011, there appears to have been one death in the United States, a suicide by an adult who injected nicotine. But less serious cases have led to a surge in calls to poison control centers.

Nationwide, the number of cases linked to e-liquids jumped to 1,351 in 2013, a 300 percent increase from 2012, and the number is on pace to double this year, according to information from the National Poison Data System. Of the cases in 2013, 365 were referred to hospitals, triple the previous year's number."

The nicotine levels in e-liquids vary. According to Dr. Cantrell from California poison control, most range between 1.8 percent and 2.4 percent, concentrations that can cause sickness, but rarely death, in children. But higher concentrations, like 10 percent or even 7.2 percent, are widely available on the Internet. At those levels, a lethal dose for an adult would be less than one tablespoon.(9)

Many of the chemicals in e-cigarettes are known to cause respiratory distress and disease. Indeed, this is what many people who have inhaled e-cig vapors are reporting—trouble breathing, cough, sore throat, chest pain, and allergic reactions such as itchiness and swelling of the lips. Chest pain and cardiovascular problems have also been reported.(10)

Targeting Today's Youth


The marketing of e-cigarettes is an issue of its own. Reminiscent of tobacco's early years, e-cig marketers are making vaping look cool and glamorous, even sophisticated. The rising popularity with teens is creating a whole new source of nicotine addiction—in addition to the other health hazards already mentioned. Yet, manufacturers deny that they are marketing to children. Are we seriously supposed to believe that e-cig manufacturers are not targeting children with flavors like bubble gum, cherry blast, and Gummy Bear?(11)

In spite of the health risks reported by both CDC and the ER docs who've had to pick up the pieces, the American Council on Science and Health (ACSH)(12) remains an enthusiastic supporter of smokeless tobacco products, calling the risks "exaggerated (by mainstream media), irresponsible, harmful and malicious." However, please note that the ACSH is an agenda-driven PR firm disguised as a science organization, heavily funded by industry, with vaccine industrialist Paul Offit as its board trustee.(13)

AVOID Synthetic Marijuana—It Can Be Deadly!


Spice. Black Mamba. K2. MOJO. White Widow. These are all street names for synthetic cannabis (synthetic marijuana or "fake pot"), virtually unheard of five years ago but now sold widely in stores with little fear of prosecution. Introduced in 2009, this synthetic version of cannabis bears little resemblance to natural pot and has dramatically different effects on your body. It is manufactured to produce a "high" similar to marijuana, but instead of high, people are finding themselves on a bad trip to the ICU, permanently brain damaged, or even dead.

According to a recent Time Magazine feature, synthetic marijuana is the second most popular drug among teens and young adults, behind pot itself.(14) Most people don't realize how dangerous synthetic marijuana can be. The synthetic powder is mixed in a lab and shipped to the US, where retailers spray it onto a leaf—often an herb or a spice—that can be smoked, just like pot. It binds to cannabis receptors in your body up to 1,000 times more strongly than real marijuana, as well as producing gripping effects on serotonin and other receptors in your brain. You can't overdose on real pot, but you CAN overdose on synthetic versions—and it doesn't take very much.

In recent weeks, more than 100 people were treated in Louisiana emergency rooms after smoking synthetic cannabis products, many suffering life-threating reactions—so many that the state of Louisiana recently banned the sale and use of eight of them.(15, 16) Colorado has experienced a similar escalation in ER visits.(17) The following table lists some of the frightening reactions to synthetic marijuana that emergency rooms and poison control centers are reporting:(18)

Seizures Hallucinations
Vomiting Psychosis
Extreme anxiety Permanent brain damage (19)
Suicidality Severe kidney damage
Reduced blood flow to heart Tachycardia
Heart attack Sudden cardiac arrest
Stroke (20) Delirium

REAL Cannabis for REAL Therapeutic Benefits


Twenty states have legalized cannabis for medical purposes, and two states (Colorado and Washington) now permit recreational use. Medical marijuana is largely opposed due to misinformation and the fact that it spells competition for the pharmaceutical industry, as the cannabis plant could replace a wide variety of synthetic drugs, especially for treating mood and anxiety disorders. The cannabis plant contains a variety of compounds with medicinal properties, including terpenes and flavonoids. Probably the most noteworthy is CBD (cannabidiol), which is associated with an array of health benefits. Different strains of cannabis have different ratios of CBD to THC.

There are strains of cannabis that contain high amounts of CBD, while being very low in THC, which is the psychoactive agent in marijuana. Such strains are the ones typically used for medical purposes, and will not produce a high. Just as with most medicinal plants, it is important to use the whole plant rather than isolated compounds, in order to take advantage of its natural synergistic actions. For more information about this, refer to the Project CBD website.(21) If you do have cannabis in your home, please make sure to keep it away from your pets, as it is highly toxic to cats and dogs. When used appropriately, medical-grade cannabis offers a great range of benefits, including but not limited to the following:
  • Anti-inflammatory and Analgesic: Cannabis suppresses inflammation,(22) in addition to reducing pain for chronic pain sufferers
  • Anticonvulsive: Cannabis is showing great promise for treating epilepsy (especially in children) by raising the seizure threshold(23)
  • Anticancer: Binds to receptors on cancer cells, causing them to die off and inhibiting their spread. Harvard researchers found THC retards lung cancer growth, which helps explain why smoking marijuana doesn't cause lung cancer(24)
  • Neuroprotective: CBD protects those with brain injury from nerve damage, and may help prevent Alzheimer's(25)
  • Treatment of Tourette Syndrome: Shown effective in reducing tics and behavioral symptoms, including obsessive compulsive behaviors(26)

My 'Trick' for Quitting Smoking


If you're thinking about quitting smoking, swapping conventional cigarettes for electronic cigarettes may simply expose you to a new set of health risks. This is also the case with drugs designed to help you quit. For example, the smoking-cessation drug Chantix has been associated with an inordinately high number of serious side effects, including suicides and psychotic reactions in people with no prior history of violent behavior. So, what's the trick to quitting smoking? I believe the "secret" is to get healthy first, which makes quitting much easier.

Electronic cigarettes have proven to be helpful for some individuals who have chosen to quit smoking. I encourage you to do your research on the product you choose to use and continue in your effort to fully quit. My mother is 79 years old and smoked for all of her adult life. When she decided to give up smoking, she used a rechargeable, electronic cigarette in the process and found it helpful.

Exercising, eating healthy, and managing your stress are key parts to successfully managing to quit. Only when you have taken care of these basic aspects of your health should you attempt to quit smoking, and going "cold turkey" seems to work best. Two-thirds to three-quarters of ex-smokers stop without the need for pharmaceutical or medical intervention…(27) and without e-cigarettes! The following are some tips for addressing each of these three key health areas.
  1. Eat well: Choose a diet rich in fresh, whole foods such as sustainably raised, organic produce, grass-pastured meats, raw nuts and seeds, etc. A diet rich in antioxidants will help you limit your damage from tobacco smoke. Read through my free comprehensive nutrition plan if you need some direction. It is really crucial that you convert from sugar burning to fat burning mode with the use of intermittent fasting. This will help you avoid the virtually inevitable desire to binge on junk food as a reward for giving up smoking.
  2. Exercise regularly: One study found that exercise doubles your chances for success in the quit-smoking battle.(28) Make sure to incorporate strength training, high-intensity interval training like Peak Fitness, core-strengthening exercises, and stretching.
  3. Manage your stress and your cravings: Finding tools to help you improve your emotional health is extremely important when shifting lifestyle habits. Many people use yoga, meditation, or relaxation techniques for this, and these are all great. I also recommend the Emotional Freedom Technique (EFT), as this can reduce stress and restore your energetic balance, helping you break free of cigarette cravings.

read more at: Dr. Mercola

Please refer to the Food Additives Bible application for information about full list of dangerous colors, flavor enhancers, preservatives, emulsifiers, sweeteners, stabilizers, gelling agents and thickeners:
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