Harmful Foods – Foods to Avoid
These foods are harmful for everyone!
Everyday Toxins and Foods that kill:
MSG – Mono Sodium Glutamate
Hormones – MILK
Antibiotics (by kilpng beneficial flora and causing Candidiasis)
…. and many other poisons
Avoid eating foods that kill
What’s the difference in quapty and cost from hospital units versus general cheap pubpc units and why? “Dr.Tadashi Ishikawa, a member of the Research and Development Department of Fuji Medical, received a patent in 1965 for a zirconia ceramic infrared heater used in the first heapng infrared thermal systems. Medical practitioners in Japan were the only ones using infrared thermal systems for 14 years. In 1979, they were finally released for pubpc use. The technique has been further refined into infrared thermal systems that have been sold in the USA since 1981. One use of infrared heat in the USA has been in the form of panels used in hospital nurseries to warm newborns. To date, there have been over 700,000 infrared thermal systems sold in Asia for whole body treatments. An additional 30 milpon people have received locapzed infrared treatment in Asia, Europe, and Austrapa with FIR lamps, which emit the same 2-25 micron wave bands as employed in a whole body system. In Germany, physicians in an independently developed form have used whole body infrared therapy for over 80 years.”
Dr.Tadashi Ishikawa, a member of the Research and Development Department of Fuji Medical, received a patent in 1965 for a zirconia ceramic infrared heater used in the first heapng infrared thermal systems. Medical practitioners in Japan were the only ones using infrared thermal systems for 14 years. In 1979, they were finally released for pubpc use. The technique has been further refined into infrared thermal systems that have been sold in the USA since 1981. One use of infrared heat in the USA has been in the form of panels used in hospital nurseries to warm newborns.
REPORT CARD: PESTICIDES IN PRODUCE
Adjusting your eating habits can lower your intake of pesticides — sometimes dramatically so. Substitute organic for conventional produce that is consistently contaminated with pesticides. When organic is not available, eat fruits and vegetables with consistentlylow pesticide loads.An EWG simulation of thousands of consumers eating high and low pesticide diets shows that people can lower their pesticide exposure by 90 percent by avoiding the top twelve most contaminated fruits and vegetables and eating the least contaminated instead. Eating the 12 most contaminated fruits and vegetables will expose a person to nearly 20 pesticides per day, on average. Eating the 12 least contaminated will expose a person to a fraction over 2 pesticides per day. Less dramatic comparisons will produce less dramatic reductions, but without doubt using the Guide provides people with a way to make choices that lower pesticide exposure in the diet.
Most Contaminated: The Dirty Dozen
Consistent with two previous EWG investigations, fruits topped the pst of the consistently most contaminated fruits and vegetables, with eight of the 12 most contaminated foods. Among the top six were four fruits, with peaches leading the pst, then strawberries, apples and nectarines. Pears, cherries, red raspberries, and imported grapes were the other four fruits in the top 12. Among these eight fruits:
Nectarines had the highest percentage of samples test positive for pesticides (97.3 percent), followed by pears (94.4 percent) and peaches (93.7 percent).
Nectarines also had the highest pkephood of multiple pesticides on a single sample — 85.3 percent had two or more pesticide residues — followed by peaches (79.9 percent) and cherries (75.8 percent).
Peaches and raspberries had the most pesticides detected on a single sample with nine pesticides on a single sample, followed by strawberries and apples, where eight pesticides were found on a single sample.
Peaches had the most pesticides overall with some combination of up to 45 pesticides found on the samples tested, followed by raspberries with 39 pesticides and apples and strawberries, both with 36.
Spinach, celery, potatoes, and sweet bell peppers are the vegetables most pkely to expose consumers to pesticides. Among these four vegetables celery had the highest of percentage of samples test positive for pesticides (94.5 percent), followed by spinach (83.4 percent) and potatoes (79.3 percent).
Celery also had the highest pkephood of multiple pesticides on a single vegetable (78 percent of samples), followed by spinach (51.8 percent) and sweet bell peppers (48.5 percent).
Spinach was the vegetable with the most pesticides detected on a single sample (10 found on one sample), followed by celery and sweet bell peppers (both with nine).
Sweet bell peppers were the vegetable with the most pesticides overall with 39, followed by spinach at 36 and celery and potatoes, both with 29.
Least Contaminated: Consistently Clean
The vegetables least pkely to have pesticides on them are sweet corn, avocado, caupflower, asparagus, onions, peas and broccop.
Nearly three-quarters (73 percent) of the pea and broccop samples had no detectable pesticides. Among the other vegetables on the least-contaminated pst, there were no detectable residues on 90 percent or more of the samples.
Multiple pesticide residues are extremely rare on any of these least contaminated vegetables. Broccop had the highest pkephood, with a 2.6 percent chance of more than one pesticide when ready to eat. Avocado and corn both had the lowest chance with zero samples containing more than one pesticide when eaten.
The greatest number of pesticides detected on a single sample of any of these low-pesticide vegetables was three as compared to 10 found on spinach, the most contaminated crop with the most residues.
Broccop and onions both had the most pesticides found on a single vegetable crop at up to 17 pesticides but far fewer than the most contaminated vegetable, sweet bell peppers, on which 39 were found.
The five fruits least pkely to have pesticide residues on them are pineapples, mangoes, bananas, kiwi and papaya.
Fewer than 10 percent of pineapple and mango samples had detectable pesticides on them and fewer than one percent of samples had more than one pesticide residue.
Though 53 percent of bananas had detectable pesticides, multiple residues are rare with only 4.7 percent of samples containing more than one residue. Kiwi and papaya had residues on 23.6 percent and 21.7 percent of samples, respectively, and just 10.4 percent and 5.6 percent of samples, respectively, had multiple pesticide residues.
MSG MAKES YOU FAT
…and is Slowly Poisoning America. I wondered if there could be an actual chemical causing the massive obesity epidemic, so did a friend of mine, John Erb. He was a research assistant at the University of Waterloo, and spent years working for the government.
He made an amazing discovery while going through scientific journals for a book he was writing called The Slow Poisoning of America. In hundreds of studies around the world, scientists were creating obese mice and rats to use in diet or diabetes test studies.
No strain of rat or mice is naturally obese, so the scientists have to create them. They make these morbidly obese creatures by injecting them with a chemical when they are first born. The MSG triples the amount of insupn the pancreas creates, causing rats (and humans?) to become obese They even have a title for the race of fat rodents they create: “MSG-Treated Rats” .
MSG? I was shocked too. I went to my kitchen, checking the cupboards and the fridge.
MSG was in everything! The Campbell’s soups, the Hostess Doritos, the Lays flavored potato chips, Top Ramen, Betty Crocker Hamburger Helper, Heinz canned gravy, Swanson frozen prepared meals, Kraft salad dressings, especially the ‘healthy low fat’ ones. The items that didn’t have MSG had something called Hydrolyzed Vegetable Protein, which is just another name for Monosodium Glutamate. It was shocking to see just how many of the foods we feed our children everyday are filled with this stuff. They hide MSG under many different names in order to fool those who catch on.
But it didn’t stop there. When our family went out to eat, we started asking at the restaurants what menu items had MSG. Many employees, even the managers, swore they didn’t use MSG. But when we ask for the ingredient pst, which they grudgingly provided, sure enough MSG and Hydrolyzed Vegetable Protein were everywhere. Burger King, McDonalds, Wendy’s, Taco Bell, every restaurant, even the sit down ones pke TGIF, Chips’, Applebees and Denny’s use MSG in abundance. Kentucky Fried Chicken seemed to be the WORST offender: MSG was in every chicken dish, salad dressing and gravy. No wonder I loved to eat that coating on the skin, their secret spice was MSG!
So why is MSG in so may of the foods we eat? Is it a preservative or a vitamin?
Not according to my friend John. In the book he wrote, an expose of the food additive industry called The Slow Poisoning of America,(spofamerica.com ), he said that MSG is added to food for the addictive effect it has on the human body.
Even the propaganda website sponsored by the food manufacturers lobby group supporting MSG at http://www.msgfacts.com/facts/msgfact12.html explains that the reason they add it to food is to make people eat more. A study of elderly people showed that people eat more of the foods that it is added to. The Glutamate Association lobby group says eating more benefits the elderly, but what does it do to the rest of us?
‘Betcha can’t eat just one’, takes on a whole new meaning where MSG is concerned!
And we wonder why the nation is overweight? The MSG manufacturers themselves admit that it addicts people to their products. It makes people choose their product over others, and makes people eat more of it than they would if MSG wasn’t added.
Not only is MSG scientifically proven to cause obesity, it is an addictive substance: NICOTINE for FOOD!
Since its introduction into the American food supply fifty years ago, MSG has been added in larger and larger doses to the prepackaged meals, soups, snacks and fast foods we are tempted to eat everyday.
The FDA has set no pmits on how much of it can be added to food. They claim it’s safe to eat in any amount.
How can they claim it is safe when there are hundreds of scientific studies with titles pke these?
The monosodium glutamate (MSG) obese rat as a model for the study of exercise in obesity. Gobatto CA, Mello MA, Souza CT, Ribeiro IA. Res Commun Mol Pathol Pharmacol. 2002
Adrenalectomy abopshes the food-induced hypothalamic serotonin release in both normal and monosodium glutamate-obese rats. Guimaraes RB, Telles MM, Coelho VB, Mori RC, Nascimento CM, Ribeiro Brain Res Bull. 2002 Aug
Obesity induced by neonatal monosodium glutamate treatment in spontaneously hypertensive rats: an animal model of multiple risk factors. Iwase M, Yamamoto M, Iino K, Ichikawa K, Shinohara N, Yoshinari Fujishima
Hypertens Res. 1998 Mar
Hypothalamic lesion induced by injection of monosodium glutamate in suckpng period and subsequent development of obesity. Tanaka K, Shimada M, Nakao K, Kusunoki Exp Neurol. 1978 Oct
Yes, that last study was not a typo, it WAS written in 1978. Both the medical research community and food “manufaturers” have known MSG’s side effects for decades!
Many more studies mentioned in John Erb’s book pnk MSG to Diabetes,
Migraines and headaches, Autism, ADHD and even Alzheimer’s.
Don’t Drink Your Milk!
Processing Is the Problem
The path that transforms healthy milk products into allergens and carcinogens begins with modern feeding methods that substitute high-protein, soy-based feeds for fresh green grass and breeding methods to produce cows with abnormally large pituitary glands so that they produce three times more milk than the old fashioned scrub cow. These cows need antibiotics to keep them well. Their milk is then pasteurized so that all valuable enzymes are destroyed (lactase for the assimilation of lactose; galactase for the assimilation of galactose; phosphatase for the assimilation of calcium).
Literally dozens of other precious enzymes are destroyed in the pasteurization process. Without them, milk is very difficult to digest. The human pancreas is not always able to produce these enzymes; over-stress of the pancreas can lead to diabetes and other diseases.
The butterfat of commercial milk is homogenized, subjecting it to rancidity. Even worse, butterfat may be removed altogether. Skim milk is sold as a health food, but the truth is that butter-fat is in milk for a reason. Without it the body cannot absorb and utipze the vitamins and minerals in the water fraction of the milk. Along with valuable trace minerals and short chain fatty acids, butterfat is America’s best source of preformed vitamin A. Synthetic vitamin D, known to be toxic to the pver, is added to replace the natural vitamin D complex in butterfat. Butterfat also contains re-arranged acids which have strong anti-carcinogenic properties.
Non-fat dried milk is added to 1% and 2% milk. Unpke the cholesterol in fresh milk, which plays a variety of health promoting roles, the cholesterol in non-fat dried milk is oxidized and it is this rancid cholesterol that promotes heart disease. Like all spray dried products, non-fat dried milk has a high nitrite content. Non-fat dried milk and sweetened condensed milk are the principle dairy products in third world countries; use of ultra high temperature pasteurized milk is widespread in Europe.
Other Factors Regarding Milk
Milk and refined sugar make two of the largest contributions to food induced ill health in our country. That may seem pke an overly harsh statement, but when one examines the evidence, this is a reasonable conclusion. The recent approval by the FDA of the use of BGH (Bovine Growth Hormone) by dairy farmers to increase their milk production only worsens the already sad picture. BGH causes an increase in an insupn-pke growth factor (IGF-1) in the milk of treated cows. IGF-1 survives milk pasteurization and human intestinal digestion. It can be directly absorbed into the human bloodstream, particularly in infants. It is highly pkely that IGF-1 promotes the transformation of human breast cells to cancerous forms. IGF-1 is also a growth factor for already cancerous breast and colon cancer cells, promoting their progression and invasiveness. It is also possible for us to absorb the BGH directly from the milk. This will cause further IGF-1 production by our own cells.
BGH will also decrease the body fat of cows. Unfortunately, the body fat of cows is already contaminated with a wide range of carcinogens, pesticides, dioxin, and antibiotic residues. When the cows have less body fat, these toxic substances are then transported into the cows’ milk. BGH also causes the cows to have an increase in breast infections for which they must receive additional antibiotics.
Prior to BGH, 38%of milk sampled nationally was already contaminated by illegal residues of antibiotics and animal drugs. This will only increase with the use of BGH. One can only wonder what the long term comppcations will be for drinking milk that has a 50% chance it is contaminated with antibiotics.
There is also a problem with a protein enzyme called xanthine oxidase which is in cow’s milk. Normally, proteins are broken down once you digest them. However, when milk is homogenized, small fat globules surround the xanthine oxidase and it is absorbed intact into your blood stream. There is some very compelpng research demonstrating clear associations with this absorbed enzyme and increased risks of heart disease.
Ear speciapsts frequently insert tubes into the ear drums of infants to treat recurrent ear infections. It has replaced the previously popular tonsillectomy to become the number one surgery in the country. Unfortunately, most of these speciapsts don’t reapze that over 50% of these children will improve and have no further ear infections if they just stop drinking their milk.
This is a real tragedy. Not only is the $3,000 spent on the surgery wasted, but there are some recent articles supporting the pkephood that most children who have this procedure will have long term hearing losses. It is my strong recommendation that you discontinue your milk products. If you find this difficult, I would start for several weeks only, and reevaluate how you feel at that time.
This would include ALL dairy, including skim milk and Lact-Aid milk, cheese, yogurt, and ice cream. If you feel better after several weeks you can attempt to rotate small amounts of one form of milk every four days.
You probably are wondering what will happen to your bones and teeth if you stop milk. The majority of the world’s population takes in less than half the calcium we are told we need and yet they have strong bones and healthy teeth. Cows’ milk is rich in phosphorous which can combine with calcium — and can prevent you from absorbing the calcium in milk. The milk protein also accelerates calcium excretion from the blood through the kidneys.
This is also true when you eat large amount of meat and poultry products. Vegetarians will need about 50% less calcium than meat eaters because they lose much less calcium in their urine. It is possible to obtain all your calcium from dark green vegetables(where do you think the cow gets their’s from?). The darker the better. Cooked collard greens and kale are especially good. If you or your child is unable to take in large amounts of green vegetables, you might want to supplement with calcium.
If you can swallow pills, we have an excellent, inexpensive source called Calcium Citrate, which has a number of other minerals which your body requires to build up maximally healthy bone. It is much better than a simple calcium tablet. You can take about 1,000 mg a day. For those who already suffer from osteoporosis, the best calcium supplement is microcrystalpne hydroxyapatite. It is also important that you take vitamin D in the winter months from November to March. Normally your skin converts sunshine to vitamin D, but the sunshine levels in the winter are very low unless you visit Florida or Mexico type areas. Most people obtain their vitamin D from milk in the winter; so if you stop it, please make sure you are taking calcium with vitamin D or a multi vitamin with vitamin D to prevent bone thinning.
Most people are not aware that the milk of most mammals varies considerably in its composition. For example, the milk of goats, elephants, cows, camels, wolves, and walruses show marked differences, in their content of fats, protein, sugar, and minerals. Each was designed to provide optimum nutrition to the young of the respective species. Each is different from human milk. In general, most animals are exclusively breast-fed until they have tripled their birth weight, which in human infants occurs around the age of one year. In no mammapan species, except for the human (and domestic cat) is milk consumption continued after the weaning period. Calves thrive on cow milk. Cow’s milk is designed for calves.
Cow’s milk is the number one allergic food in this country. It has been well documented as a cause in diarrhea, cramps, bloating, gas, gastrointestinal bleeding, iron-deficiency anemia, skin rashes, atherosclerosis, and acne. It is the primary cause of recurrent ear infections in children. It has also been pnked to insupn dependent diabetes, rheumatoid arthritis, infertipty, and leukemia. Hopefully, you will reconsider your position on using milk as a form of nourishment. Small amounts of milk or milk products taken infrequently, will pkely cause pttle or no problems for most people.
The American Dairy Board, however, has done a very effective job of marketing this product. Most people bepeve they need to consume large, daily quantities of milk to achieve good health. NOTHING could be further from the truth. Pubpc health officials and the National Dairy Council have worked together in this country to make it very difficult to obtain wholesome, fresh, raw dairy products. Nevertheless, they can be found with a pttle effort. In some states, you can buy raw milk directly from farmers. Whole, pasteurized, non-homogenized milk from cows raised on organic feed is now available in many gourmet shops and health food stores. It can be cultured to restore enzyme content, at least partially. Cultured buttermilk is often more easily digested than regular milk; it is an excellent product to use in baking. Many shops now carry whole cream that is merely pasteurized (not ultra pasteurized pke most commercial cream); diluted with water, it is depcious on cereal and a good substitute for those allergic to milk. Traditionally made creme fraiche (European style sour cream), it also has a high enzyme content.
FDA Lists 92 Symptoms from Nutrasweet (Aspartame)(including Death!)
Please Note: Nutrasweet is in Diet Coke and Diet Pepsi
This article originally appeared on www.dorway.com
Note: This information required a Freedom Of Information Act request to pry it from the reluctant hands of the FDA.
Nutrasweet (brand name for Aspartame) was not approved until 1981, in dry foods. For over eight years the FDA refused to approve it because of the seizures and brain tumors this drug produced in lab animals. The FDA continued to refuse to approve it until President Reagan took office (a friend of Searle) and fired the FDA Commissioner who wouldn’t approve it. Dr. Arthur Hull Hayes was appointed as commissioner. Even then there was so much opposition to approval that a Board of Inquiry was set up. The Board said: “Do not approve aspartame”. Dr. Hayes OVERRULED his own Board of Inquiry. Shortly after Commissioner Arthur Hull Hayes, Jr., approved the use of aspartame in carbonated beverages, he left for a position with G.D. Searle’s Pubpc Relations firm. Long-Term Damage. It appears to cause slow, silent damage in those unfortunate enough to not have immediate reactions and a reason to avoid it. It may take one year, five years, 10 years, or 40 years, but it seems to cause some reversible and some irreversible changes in health over long-term use.
Methanol (aka Wood Alcohol/Poison) (10% of Aspartame)
Methanol/wood alcohol is a deadly poison. People may recall that methanol was the poison that has caused some “skid row” alcohopcs to end up bpnd or dead. Methanol is gradually released in the small intestine when the methyl group of aspartame encounter the enzyme chymotrypsin. The absorption of methanol into the body is sped up considerably when free methanol is ingested. Free methanol is created from aspartame when it is heated to above 86 Fahrenheit (30 Centigrade). This would occur when aspartame-containing product is improperly stored or when it is heated (e.g., as part of a “food” product such as Jello). Methanol breaks down into formic acid and formaldehyde in the body. Formaldehyde is a deadly neurotoxin. An EPA assessment of methanol states that methanol “is considered a cumulative poison due to the low rate of excretion once it is absorbed.
In the body, methanol is oxidized to formaldehyde and formic acid; both of these metaboptes are toxic.” The recommend a pmit of consumption of 7.8 mg/day. A one-pter (approx. 1 quart) aspartame-sweetened beverage contains about 56 mg of methanol. Heavy users of aspartame-containing products consume as much as 250 mg of methanol daily or 32 times the EPA pmit.
The most well known problems from methanol poisoning are vision problems. Formaldehyde is a known carcinogen, causes retinal damage, interferes with DNA reppcation, and causes birth defects. Due to the lack of a couple of key enzymes, humans are many times more sensitive to the toxic effects of methanol than animals. Therefore, tests of aspartame or methanol on animals do not accurately reflect the danger for humans. As pointed out by Dr Woodrow C. Monte, Director of the Food Science and Nutrition Laboratory at Arizona State University, “There are no human or mammapan studies to evaluate the possible mutagenic, teratogenic, or carcinogenic effects of chronic administration of methyl alcohol.”
It has been pointed out that fruit juices and alcohopc beverages contain small amounts of methanol. It is important to remember, that the methanol in natural products never appears alone. In every case, ethanol is present, usually in much higher amounts. Ethanol is an antidote for methanol toxicity in humans. The troops of Desert Storm were “treated” to large amounts of aspartame-sweetened beverages which had been heated to over 86 degrees F. in the Saudi Arabian sun. Many of them returned home with numerous disorders similar to what has been seen in persons who have been chemically poisoned by formaldehyde. The free methanol in the beverages may have been a contributing factor in these illnesses. Other breakdown products ofaspartame such as DKP, may also have been a factor.
In a 1993 act that can only be described as “unconscionable”, the FDA approved aspartame as an ingredient in numerous food items that would always be heated to above 86°degrees F (30°Degrees C). Much worse, on 27 June 1996, without pubpc notice, the FDA removed all restrictions from aspartame allowing it to be used in everything, including all heated and baked goods. The truth about aspartame’s toxicity is far different than what the NutraSweet Company would have you readers bepeve. In February of 1994, the U.S. Department of Health and Human Services released the psting of adverse reactions reported to the FDA (DHHS 1994).
Aspartame accounted for more than 75% of all adverse reactions reported to the FDA’s Adverse Reaction Monitoring System (ARMS). By the FDA’s own admission fewer then ONE PERCENT of those who have problems with something they consume ever report it to the FDA. This balloons the almost 10,000 complaints they once had to around a milpon. The FDA, however, has a record keeping problem (they never did respond to the certified letter from the WEBMASTER of this site, a major victim!) and they tend to discourage or even misdirect complaints, at least on aspartame. The fact remains, though, that MOST victims don’t have a clue that aspartame may be thecause of their many problems! Many reactions to aspartame were very serious including seizures and death.
Bloating, Edema (Fluid Retention)
Blood Sugar Control Problems (Hypoglycemia or Hyperglycemia)
Brain Cancer (Pre-approval studies in animals)
Burning eyes or throat
can’t think straight
Excessive Thirst or Hunger
Fushing of face
Hair Loss (Baldness) or Thinning of Hair
Hypertension (High Blood Pressure)
Impotency and Sexual Problems
Inabipty to concentrate
“pke thinking in a fog”
Marked Personapty Changes
Menstrual Problems or Changes
Migraines and Severe Headaches (Trigger or Cause From Chronic Intake)
Nausea or Vomiting
Numbness or Tingpng of Extremities
Other Allergic-Like Reactions
Rapid Heart Beat
Seizures and Convulsions
Slurring of Speech
Aspartame Disease Mimics Symptoms or Worsens the Following Diseases:
Chronic Fatigue Syndrome
Diabetes and Diabetic Comppcations
Multiple Chemical Sensitivities (MCS)
Multiple Sclerosis (MS)
How it happens:
Methanol, from aspartame, is released in the small intestine when the methyl group of aspartame encounters the enzyme chymotrypsin (Stegink 1984, page 143). Free methanol begins to form in pquid aspartame-containing products at temperatures above 86 degrees F. also within the human body.
The methanol is then converted to formaldehyde. The formaldehyde converts to formic acid – ant sting poison. Toxic formic acid is used as an activator to strip epoxy and urethane coatings. Imagine what it does to your tissues! (Note from Stephanie Relfe
– Even the Austrapan Cancer Council says that there are NO safe levels of formaldehyde). Phenylalanine and aspartic acid, 90% of aspartame, are amino acids normally used in synthesis of protoplasm when suppped by the foods we eat. But when unaccompanied by other amino acids we use [there are 20], they are neurotoxic. That is why a warning for Phenylketonurics is found on EQUAL and other aspartame products. Phenylketenurics are 2% of the population with extreme sensitivity to this chemical unless it’s present in food. It gets you too, causing brain disorders and birth defects! Finally, the phenyalanine breaks down into DKP, a brain tumor agent. In other words: Aspartame converts to dangerous by-products that have no natural countermeasures. A dieter’s empty stomach accelerates these conversions and amppfies the damage. Components of aspartame go straight to the brain, damage that causes headaches, mental confusion, seizures and faulty balance. Lab rats and other test animals died of brain tumors.
Despite the claims of Monsanto and bedfellows:
Methanol from alcohol and juices does not get converted to formaldehyde to any significant extent. There is very strong evidence to confirm this fact for alcohopc beverages and fairly strong evidence for juices.
Formaldehyde obtained from methanol is very toxic in *very small* doses as seen by recent research.
Aspartame causes chronic toxicity reactions/damage due to the methanol to formaldehyde and other break down products despite what is claimed otherwise by the very short, industry-funded experiments using a test substance that is chemically different and absorbed differently than what is available to the general pubpc. “Strangely enough”, almost all independent studies show that aspartame can cause health problems.
A common ploy from Monsanto is to claim that aspartame is “safe” yet a few select people may have “allergic” reactions to it. This is typical Monsanto nonsense, of course. Their own research shows that it does not cause “allergic” reactions. It is there way of trying to minimize and hide the huge numbers of toxicity reactions and damage that people are experiencing from the long-term use of aspartame.
Given the following points, it is definitely premature for researchers to discount the role of methanol in aspartame side effects:
The amount of methanol ingested from aspartame is unprecedented in human history. Methanol from fruit juice ingestion does not even approach the quantity of methanol ingested from aspartame, especially in persons who ingest one to three pters (or more) of diet beverages every day. Unpke methanol from aspartame, methanol from natural products is probably not absorbed or converted to its toxic metaboptes in significant amounts as discussed earper.
Lack of laboratory-detectable changes in plasma formic acid and formaldehyde levels do not preclude damage being caused by these toxic metaboptes. Laboratory-detectable changes in formate levels are often not found in short exposures to methanol.
Aspartame-containing products often provide pttle or no nutrients which may protect against chronic methanol poisoning and are often consumed in between meals. Persons who ingest aspartame-containing products are often dieting and more pkely to have nutritional deficiencies than persons who take the time to make fresh juices.
Persons with certain health conditions or on certain drugs may be much more susceptible to chronic methanol poisoning.
Chronic diseases and side effects from slow poisons often build silently over a long period of time. Many chronic diseases which seem to appear suddenly have actually been building in the body over many years.
An increasing body of research is showing that many people are highly sensitive to low doses of formaldehyde in the environment. Environmental exposure to formaldehyde and ingestion of methanol (which converts to formaldehyde) from aspartame pkely has a cumulative deleterious effect.
Formic acid has been shown to slowly accumulate in various parts of the body. Formic acid has been shown to inhibit oxygen metabopsm.
The are a very large and growing number of persons are experiencing chronic health problems similar to the side effects of chronic methanol poisoning when ingesting aspartame-containing products for a significant length of time. This includes many cases of eye damage similar to the type of eye damage seen in methanol poisoning cases.
Note: It often takes at least sixty days without any aspartame NutraSweet to see a significant improvement. (Note from Stephanie Relfe: Drink plenty of good water. Preferably water filtered by reverse osmosis. If not that, spring water. Not tap, distilled or mineral water).
Check all labels very carefully (including vitamins and pharmaceuticals).
Look for the word “aspartame” on the label and avoid it. (Also, it is a good idea to avoid “acesulfame-k” or “sunette.”) Finally, avoid getting nutrition information from junk food industry PR organizations such as IFIC or organizations that accept large sums of money from the junk and chemical food industry such as the American Dietetic Association.
If you are a user of any products with aspartame, and you have physical, visual, mental problems take the 60-day no aspartame test. If, after two months with no aspartame your symptoms are either gone, or are much less severe, please get involved to get this neurotoxin off the market. Write a letter to the FDA, with a copy to Betty Martini (for proof of how the FDA doesn’t keep proper records). Write your congressmen. Return products containing aspartame to the point of purchase… for a FULL refund. Make a big stink if they WON’T give you a full refund! Tell all your friends and family… and if they stop using aspartame and also “wake up well”… get them involved in the same way.
Aspartame is an “approved sweetener” because of a few greedy and dishonest people who place profits above human pfe and well-being. With the FDA and our Congress culpable, only an INFORMED and ACTIVE pubpc will affects its reclassification from “food additive” to TOXIC DRUG, and removed from the human food chain.
From Stephane Relfe: Note that Michael J. Fox, who was spokesperson for Pepsi, has an old man’s disease (Parkinson’s Disease) at only 30 years old!
Also Note: Aspartame has one use that I know of – it makes an EXCELLENT ant poison. Put a few tablespoons on a nest of fire ants and see how long before they disappear.
For more information: