DEMONBUSTER.COM

Shocking Victory for Proponents of Alternative Medicine

Organic certification
That particular type of saturated fat, stearic acid, is relatively innocuous compared to the other common types of saturated fat. Bond market speculators like Soros will have a field day. Autolyzed yeast extract is sometimes used to substitute for MSG, but has much lower levels of glutamate so adverse reactions are unlikely. They appear to be safe, except that large amounts of most of them may have a laxative effect erythritol does not cause diarrhea, but may cause nausea. September 16, , Fruit-flavored drinks, candy, lemon-flavored ice-tea mix, ice cream, preserves.

Sponsor Posts

FDA Internet Site Error

While this is one of the most-tested food dyes, the key mouse tests were flawed and inconclusive. An FDA review committee acknowledged problems, but said evidence of harm was not "consistent" or "substantial. Like other dyes, Red 40 is used mainly in junk foods.

Gelatin dessert, candy, pet food, baked goods. The second-most-widely used coloring causes allergy-like hypersensitivity reactions, primarily in aspirin-sensitive persons, and triggers hyperactivity in some children.

It may be contaminated with such cancer-causing substances as benzidine and 4-aminobiphenyl or chemicals that the body converts to those substances. Industry-sponsored animal tests indicated that this dye, the third-most-widely-used, causes tumors of the adrenal gland and kidney. In addition, small amounts of several carcinogens, such as 4-aminobiphenyl and benzidine or chemicals that the body converts to those substances , contaminate Yellow 6. However, the FDA reviewed those data and found reasons to conclude that Yellow 6 does not pose a significant cancer risk to humans.

Yellow 6 may cause occasional, but sometimes-severe, hypersensitivity reactions. Hundreds of chemicals are used to mimic natural flavors; many may be used in a single flavoring, such as for cherry soda. Most flavoring chemicals also occur in nature and are probably safe, but FDA does not review their safety, and a few have been shown to cause cancer in animals and should not be permitted.

These seven carcinogenic flavors provide many different flavor types: Flavors are used almost exclusively in junk foods. Their use indicates that the real thing often fruit has been left out. Companies keep the identity of artificial and natural flavorings a deep secret and are not required to list them on food labels. That secrecy is unfortunate, because some people may be allergic or sensitive to certain flavoring ingredients, such as sesame, or MSG or HVP, and vegetarians and others may not want to consume flavors that are derived from animals.

Artificial sweeteners and other sugar substitutes are used in a wide range of foods to provide sweetness without or with fewer calories. Controversies have swirled around most of the artificial sweeteners.

The artificial sweetener neotame and the natural "high-potency" sweeteners rebiana and thaumatin appear to be safe. But research on all of them is relatively limited. For instance, a study found that artificially sweetened drinks probably caused preterm deliveries; the researchers suspected that aspartame was the culprit.

Synthetic high-potency sweeteners were the rule until about when rebiana, which is purified out of stevia leaves, became marketed widely in the United States. Rebiana, which has "taste challenges," allowed companies to claim "all natural" on their artificially sweetened with a "natural ingredient," that is products.

Sugar alcohols are sugar-free and alcohol-free sweeteners. Some occur in plants, but are typically manufactured. Most have about half as many calories as sugar, though erythritol has one-twentieth as many. They appear to be safe, except that large amounts of most of them may have a laxative effect erythritol does not cause diarrhea, but may cause nausea.

Companies advertise their artificially sweetened foods as being almost magical weight-loss potions. The fact is, though, that losing weight is difficult, and people need to make a real concerted effort to eat fewer calories and exercise more. Artificial sweeteners and other sugar substitutes can make the struggle a little more pleasant. Antioxidant, nutrient, color stabilizer: Cereals, fruit drinks, cured meats.

Vitamin C is also used to pump up the vitamin content of foods like "fruit" drinks and breakfast cereals. It also helps prevent loss of color and flavor in foods by reacting with unwanted oxygen. Though heroic amounts of ascorbic acid were recommended by Dr. Linus Pauling as a cure for common cold, subsequent research found only that it might slightly reduce the severity of colds.

Ascorbyl palmitate is a fat-soluble antioxidant formed by combining ascorbic acid vitamin C with palmitic acid derived from fat. Studies indicate that ascorbyl palmitate is completely metabolized, the ascorbic acid becoming available as vitamin C, and the palmitate portion is converted to energy or fat. Though palmitate from palm and other vegetable oils can increase blood cholesterol levels, the amount derived from this additive is trivial.

Aspartame sometimes marketed under the brand names Equal, NutraSweet, or AminoSweet is a chemical combination of two amino acids and methanol. Questions of cancer and neurological problems, such as dizziness or hallucinations, have swirled around aspartame for decades. A key s industry-sponsored study initially sparked concerns that aspartame caused brain tumors in rats, but the FDA convinced an independent review panel to reverse its conclusion that aspartame was unsafe.

The agency then approved its use in for use as a tabletop packaged sweetener and in breakfast cereals, powdered beverage mixes, and other dry packaged foods. Two years later FDA approved aspartame for use in soft drinks, by far the biggest and most lucrative market. Aspartame dominates the diet soft drink market, and the overall market for artificial sweetener, although its use is declining. The California Environmental Protection Agency and others have urged that independent scientists conduct new animal studies to resolve the cancer question.

In , researchers at the Ramazzini Foundation in Bologna, Italy, conducted the first such study. The study found that rats exposed to aspartame starting at eight weeks of age and continuing through their entire lifetimes developed lymphomas, leukemias, and other tumors, including kidney tumors, which are extremely rare in the strain of rat used. In , the same researchers published a follow-up study that exposed rats to aspartame beginning in the womb and continuing through their entire lifetimes.

Then in , they published a study that exposed mice to aspartame , starting in the womb and continuing throughout their entire lifetimes.

That third study found that aspartame caused liver and lung cancer in male mice. Those new studies may have found problems that earlier company-sponsored studies did not because the newer studies used far more animals and thus were more capable of detecting adverse effects.

Also, the Italian researchers monitored the animals for their entire lifetimes: Two-year-old rats are roughly equivalent to year-old people. Furthermore, two of the new studies included exposure before birth, which increased their ability to detect cancer only one of the industry studies did. The food industry, FDA, and the European Food Safety Authority contest the Italian findings, pointing to what they consider serious flaws in the design and conduct of the study and evaluation of the results.

However, scientists at the Center for Science in the Public Interest and elsewhere , citing evaluations sponsored by the U. As one defense of aspartame, industry and FDA point to a human study by U. National Cancer Institute researchers. That study involved a large number of adults 50 to 71 years of age over a five-year period. The study did not find any evidence that aspartame posed a risk. However, the NCI study had three major limitations: Meanwhile, the most careful long-term study of aspartame in humans , conducted by researchers at the Harvard School of Public Health, found the first human evidence that aspartame poses a slightly increased cancer risk to men, but not women.

The researchers speculated that that might be due to the fact that men have higher levels of an enzyme that converts methanol a breakdown product of aspartame to formaldehyde, a human carcinogen. The Harvard study couldn't prove that aspartame was a carcinogen, but it certainly added to the safety concerns, especially since the cancers observed in the human study multiple myeloma and non-Hodgkin's lymphoma were similar to the cancers observed in two of the three animal studies leukemias and lymphomas.

Another study by researchers with the American Cancer Society, not quite as large as the Harvard study, did not find any link.

A recent review of all of the evidence by the scientists who conducted the three positive animal studies urges governments to re-examine their positions on aspartame, and recommends that pregnant women and children not consume aspartame. The bottom line is that three independent studies have found that consumption of aspartame causes cancer in rodents, and one epidemiology study found evidence that aspartame increases the risk of cancer in men.

That should be reason enough for the FDA and other governments to eliminate aspartame from the food supply. Meanwhile, consumers should read labels carefully and avoid this artificial sweetener. Another concern about aspartame emerged in , when Danish researchers linked the consumption of artificially sweetened soft drinks, but not sugar-sweetened soft drinks, to preterm delivery of babies.

In another study, this time conducted in Norway, corroborated that finding. However, it also found a link between sugar-sweetened beverages and preterm delivery. The fact that two large, independent studies found a link between artificially sweetened beverages and preterm delivery is troubling.

Since aspartame was first used, some people have contended that it causes headaches or dizziness. Some small studies have documented that finding, while others did not. Anyone experiencing such problems should simply avoid aspartame. Autolyzed yeast extract is a flavoring agent made from yeast, usually the same kind used to make bread rise or ferment beer.

Generally, the yeast is heated or otherwise killed in a way that allows enzymes inside the cells break down the yeast, including the proteins. Other types of yeast extracts are made by adding enzymes, rather than using the enzymes already present inside the yeast cell. Some people who have allergic reactions to inhaling molds also react to ingesting yeast or yeast extracts.

All proteins are made up of amino acids, and one amino acid of interest—glutamic acid—is present in autolyzed yeast extract, as well as in many other foods and in our bodies. A small number of people experience headache, numbness, flushing, tingling, or other short-term symptoms when consuming large amounts of MSG. Autolyzed yeast extract is sometimes used to substitute for MSG, but has much lower levels of glutamate so adverse reactions are unlikely.

Foods such as Parmesan cheese, seaweed, dried shitake mushrooms, and dried tomatoes naturally contain relatively high levels of glutamate, and so could also potentially be a problem for individuals sensitive to MSG, although that does not seem to be the case.

Flour improver and bleaching agent: Flour, bread and rolls. Azodicarbonamide ADC has long been used by commercial bakers to strengthen dough, but has been poorly tested. A review published by several United Nations agencies concluded that "There are no adequate data relating to carcinogenic, reproductive, or developmental effects, hence it is not possible to evaluate the risk to human health for these endpoints.

Most of the concern about ADC relates to two suspicious chemicals that form when bread is baked. The first chemical is semicarbazide SEM , which caused cancers of the lung and blood vessels in mice. It did not cause cancer in rats. In the International Agency for Research on Cancer considered SEM to be a carcinogen in mice, but in concluded that the animal data were "limited" and that SEM was "not classifiable" as to its carcinogenicity to humans.

A second breakdown product, urethane, is a recognized carcinogen. ADC used at its maximum allowable level 45 ppm in bread leads to levels of urethane in bread that pose a small risk to humans. Toasting that bread increases the amount of urethane. However, when used at 20 ppm, which may be the amount used by some commercial bakeries, a FDA study found "only a slight increase" in urethane.

Some urethane forms in bread not made with azodicarbonamide. Considering that many breads don't contain azodicarbonamide and that its use slightly increases exposure to a carcinogen, this is hardly a chemical that we need in our food supply. It appears that the Delaney amendment, which bars the use of additives that cause cancer in humans or animals, would require FDA to bar its use.

At the very least, FDA should reduce the amount allowed to be used. Margarine, shortening, non-dairy whiteners, beverages, breakfast cereals, supplements.

Beta-carotene is used as an artificial coloring and a nutrient supplement. The body converts it to Vitamin A, which is part of the light-detection mechanism of the eye and which helps maintain the normal condition of mucous membranes. Large amounts of beta-carotene in the form of dietary supplements increased the risk of lung cancer in smokers and did not reduce the risk in non-smokers.

Smokers should certainly not take beta-carotene supplements, but the small amounts used as food additives are safe. Natural high-potency sweetener Brazzein has not yet been approved as a food additive, but some food manufacturers see it as a better-tasting alternative to stevia-derived rebiana. Brazzein is a small 54 amino acids protein molecule that occurs naturally in the berries of a climbing vine found in West Africa, where it has been consumed by people and animals.

It is about 1, times sweeter than sugar, but, as far as we can determine, it has not been tested for safety. Because it is a protein, it might cause food allergies.

One company is planning to market the sweetener under the name Cweet. BVO keeps flavor oils in suspension, giving a cloudy appearance to citrus-flavored soft drinks such as Mountain Dew and Fanta Orange. Decades later, BVO is still poorly tested and remains on the interim list. Health concerns start with the finding that eating BVO leaves residues in body fat and the fat in brain, liver, and other organs. Indeed, doctors have identified bromine toxicity in two people who drank extremely large amounts of such sodas.

Sensitive, modern studies are urgently needed to better understand the risk, especially at the lower levels typically consumed by large numbers of children. Meanwhile, BVO should not be used it is not permitted in Europe. Cereals, chewing gum, potato chips, vegetable oil. BHA retards rancidity in fats, oils, and oil-containing foods. While some studies indicate it is safe, other studies demonstrate that it causes cancer in rats, mice, and hamsters.

Those cancers are controversial because they occur in the forestomach, an organ that humans do not have. However, a chemical that causes cancer in at least one organ in three different species indicates that it might be carcinogenic in humans. That is why the U. This synthetic chemical can be replaced by safer chemicals e.

Cereals, chewing gum, potato chips, oils, etc. BHT retards rancidity in oils. It either increased or decreased the risk of cancer in various animal studies. Residues of BHT occur in human fat. Avoid it when possible. Naturally occurring in coffee, tea, cocoa, coffee-flavored yogurt and frozen desserts. Additive in soft drinks, energy drinks, chewing gum, and waters.

Caffeine is one of only two drugs that are present naturally or added to widely consumed foods quinine is the other drug used in foods. It is mildly addictive, one possible reason that makers of soft drinks add it to their products. Many coffee drinkers experience withdrawal symptoms, such as headaches, irritability, sleepiness, and lethargy, when they stop drinking coffee.

Because caffeine appears to increase the risk of adverse pregnancy outcomes, including miscarriages, preterm delivery, stillbirth, and childhood leukemia and possibly birth defects and inhibits fetal growth, women who are pregnant or may become pregnant should avoid caffeine. Caffeine also may make it harder to get pregnant.

The less those women consume, the lower the risk. Caffeine also keeps many people from sleeping, causes jitteriness, and affects calcium metabolism. However, on the positive side, drinking a couple of mugs cups per day of regular but not decaf coffee appears to reduce the risk of Parkinson's disease, Alzheimer's disease, gallstones, and even suicide.

It also can relieve headache pain, increase endurance, such as on a treadmill, and improve alertness. The caffeine in a standard cup or two of coffee is harmless to most people. But be aware that a middle-size 16 oz. That is equivalent to three old-fashioned 5-ounce-cups' worth of caffeine. Click here for a list of the caffeine content of beverages and foods. If you drink more than a couple of cups of coffee or several cans of caffeine-containing soda per day and experience insomnia or jitters, are at risk of osteoporosis, or are pregnant, you should rethink your habit.

Bread, rolls, pies, cakes. Calcium propionate prevents mold growth on bread and rolls. The calcium is a beneficial mineral; the propionate is safe. Sodium propionate is used in pies and cakes, because calcium alters the action of chemical leavening agents. Dough conditioner, whipping agent: Bread dough, cake fillings, artificial whipped cream, processed egg whites. These additives strengthen bread dough so it can be used in commercial bread-making machinery and help produce a more uniform grain and greater volume.

They act as whipping agents in dried, liquid, or frozen egg whites and artificial whipped cream. Colas, baked goods, pre-cooked meats, soy and Worcestershire sauces, chocolate-flavored products, beer. Caramel coloring is made by heating a sugar compound usually high-dextrose corn syrup , often together with ammonium compounds, acids, or alkalis.

It is the most widely used by weight coloring added to foods and beverages, with hues ranging from tannish-yellow to black, depending on the concentration and the food. Caramel coloring may be used to simulate the appearance of cocoa in baked goods, make meats and gravies look more attractive, and darken soft drinks and beer. Caramel coloring, when produced with ammonia, contains contaminants, 2-methylimidazole and 4-methylimidazole.

In , studies by the U. National Toxicology Program found that those two contaminants cause cancer in male and female mice and possibly in female rats. In , the International Agency for Research on Cancer, a division of the World Health Organization, concluded that 2- and 4-methylimidazole are "possibly carcinogenic to humans.

The state lists chemicals when they pose a lifetime risk of at least 1 cancer per , people. California warned that as of January 7, , widely consumed products, such as soft drinks, that contained more than 29 micrograms of 4-methylimidazole per serving would have to bear a warning notice. In March , when CSPI published the results of a study that found levels up to micrograms per can of Coca-Cola and Pepsi-Cola purchased in Washington, DC, the soft-drink giants announced that they had reduced the contaminant to below California's threshold for action in products distributed in California.

They said they would market the less-contaminated products throughout the country, which Coca-Cola did in and PepsiCo did by The FDA has a limit that is 10 times as strict as California's for regulating chemicals that are contaminated with cancer-causing chemicals. Even that much lower level might exceed the FDA's threshold for action of 1 cancer per million consumers.

It would be worth avoiding or drinking less colas and other ammonia-caramel-colored beverages not only because of risk from the 4-methylimidazole, but, of course, because the products contain about 10 teaspoons of sugar per 12 ounces and promote obesity and tooth decay.

Soy sauces, baked goods, and other foods that contain ammoniated caramel coloring are much less of a problem, because the amounts consumed are small. Improve texture, stabilize foam beer , prevent fruit from settling, prevent sugar from crystallizing cake icings , bind water: Ice cream, beer, pie fillings and jellies, cake icings, diet foods. It is also called cellulose gum. CMC has long been considered safe, but a study funded by the National Institutes of Health raised some doubts. In mice that were predisposed to colitis, the emulsifiers promoted the disease.

It is possible that polysorbates, CMC, and other emulsifiers act like detergents to disrupt the mucous layer that lines the gut, and that the results of the study may apply to other emulsifiers as well.

Research is needed to determine long-term effects of these and other emulsifiers at levels that people consume. Carbon dioxide, a harmless gas, is responsible for the bubbles in beer, soda pop, mineral water, and the like.

Cochineal extract is a coloring obtained from the cochineal insect, which lives on cactus plants in Peru, the Canary Islands, and elsewhere. Carmine is a more purified coloring made from cochineal, but in both cases, carminic acid actually provides the color.

These colorings, which are extremely stable, are used in some red, pink or purple candy, yogurt, ice cream, beverages, and other foods, as well as in drugs and cosmetics. They appear to be safe, except that a small percentage of consumers suffer allergic reactions ranging from hives to life-threatening anaphylactic shock. Carmine and cochineal have long been listed on labels simply as "artificial coloring" or "color added. Food and Drug Administration gave the food industry until January 1, , to clearly identify the colorings as carmine or cochineal extract on food labels to help consumers identity the cause of their allergic reaction and avoid the colorings in the future.

Unfortunately, sensitive individuals must endure any number of allergic reactions before identifying the cause. The FDA rejected CSPI's request for labels to disclose that carmine is extracted from insects so vegetarians and others who want to avoid animal products could do so. Thickening, gelling, and stabilizing agent: Dairy and non-dairy products, including ice cream, sorbet, frozen desserts, chocolate milk, soy milk, almond milk, yogurt, cottage cheese, whipping cream; jelly, infant formula, salad dressings, deli meat, frozen dinners.

Carrageenan is a family of indigestible large molecules obtained from certain seaweeds. It is used as a thickening or texturing agent in a wide variety of foods and beverages. Large amounts of carrageenan have harmed test animals' colons. The amounts in food are too small to be a concern for most people, but an independent committee of the World Health Organization WHO concluded that it is unclear whether people with episodes of gastrointestinal disease might absorb some carrageenan, which presumably could cause gastrointestinal or immune system problems.

Some people have reported that eliminating carrageenan from their diet diminished or eliminated their gastrointestinal discomfort. Carrageenan—at least in its natural, undegraded form—does not cause cancer in animals. In animal studies, high doses of carrageenan increase the potency of chemicals that cause cancer, and there has been controversy over whether it could do so at the low levels that people consume. The FDA and the WHO committee have concluded that food-grade carrageenan does not pose either a direct or an indirect cancer risk.

Some experts have been concerned about the safety of carrageenan for infants, given that the GI tract of the infant is still developing. In , however, the WHO committee reviewed new animal studies and concluded that infant formula made with carrageenan is safe.

Thickening and whitening agent: Ice cream, ice milk, sherbet, coffee creamers. Casein, the principal protein in milk, is a nutritious protein containing adequate amounts of all the essential amino acids. Only about 1, pounds of the product are used annually, so it really isn't a significant part of the food supply, nor should it pose any risk.

The FDA considers it to be "generally recognized as safe. Beavers mix castoreum with urine to mark their territories and make their fur and tail more water-resistant. The food industry finds it strong, tar-like, musky odor to be useful in flavorings.

Of course, you'll never see "castoreum from anal sacs of beavers" on food labels; instead, it is just included in the broad term "natural flavorings. Prevents caking and clumping, binds water used in diet foods , improves texture, thickens, emulsifies, used as a filler: Grated cheese, breads, diet foods, frozen dinners, sauces, salad dressings. Cellulose is a safe and inexpensive carbohydrate that comprises the woody parts and cell walls of plants.

It is a type of dietary fiber found naturally in fruits, vegetables, and cereals. Acid, flavoring, chelating agent: Ice cream, sherbet, fruit drink, candy, carbonated beverages, instant potatoes. Citric acid is versatile, widely used, cheap, and safe. It is an important metabolite in virtually all living organisms and is especially abundant naturally in citrus fruits and berries.

It is used as a strong acid, a tart flavoring, and an antioxidant. Sodium citrate, also safe, is a buffer that controls the acidity of gelatin desserts, jam, ice cream, candy, and other foods.

Candy, marshmallows, syrups, snack foods, imitation dairy foods. Corn syrup, which consists mostly of dextrose, is a sweet, thick liquid made by treating cornstarch with acids or enzymes.

It may be dried and used as corn syrup solids in coffee whiteners and other dry products. Corn syrup contains no nutritional value other than calories, promotes tooth decay, and is used mainly in foods with little intrinsic nutritional value. Banned in the United States. Allowed as a packaged tabletop sweetener in Canada, and also in diet soft drinks and foods in some other countries.

This controversial high-potency sweetener was used in the United States in diet foods until , at which time it was banned because animal studies suggested that it caused cancer. It is still permitted in Canada, Europe, and some other countries. Now, based on animal studies, cyclamate or a byproduct is believed not to cause cancer directly, but to increase the potency of other carcinogens and to harm the testes.

Cysteine, an amino acid, is a natural constituent of protein-containing foods. It is added to foods to prevent oxygen from destroying vitamin C. Bakers use cysteine to reduce the mixing time for dough. This safe emulsifier is used to build a strong gluten network to improve bread volume and keep dough from getting sticky or collapsing. Prevents sugar from crystallizing, encapsulates flavor oils, thickening agent: Dextrin is the mixture of fragments that results from treating starch with acid, alkali, or enzymes.

It is as safe as starch. Bread, caramel, soda pop, cookies, many other foods. Dextrose is an important chemical in every living organism. A sugar, it is a source of sweetness in fruits and honey. Added to foods as a sweetener, it represents empty calories and contributes to tooth decay. Dextrose turns brown when heated and contributes to the color of bread crust and toast. Diacetyl is one of the many chemicals that give butter its characteristic flavor.

Low levels are present in butter including unsalted butter, to which extra diacetyl is added to prolong its shelf life. Much higher levels have been used in butter-flavored popcorn, margarine, and butter-flavored cooking oils and sprays.

The low levels are safe, but workers in factories that produce microwave popcorn learned the hard way that long-term exposure to diacetyl causes obstructive lung disease, which is potentially fatal. Widespread publicity around to and several lawsuits persuaded most major American food manufacturers to protect their workers and restaurant cooks by switching to supposedly safer ingredients.

But more recent studies indicate that one substitute, 2,3-pentanedione, chemically similar to diacetyl also called 2,3-butanedione , may be just as damaging to the respiratory tract. This is the diglyceride part of the long-used emulsifier, mono- and diglycerides. The manufacturer claims that it can help people lose weight and reduce triglyceride levels.

Don't count on this little-used ingredient providing any real benefit. Salad dressing, margarine, sandwich spreads, mayonnaise, processed fruits and vegetables, canned shellfish, soft drinks.

Modern food-manufacturing technology, which involves rollers, blenders, and containers made of metal, results in trace amounts of metal contamination in food. EDTA ethylenediamine tetraacetic acid traps metal impurities, which would otherwise promote rancidity and the breakdown of artificial colors. Low calorie sugar-free sweetener: Drinks, hard candy, chocolate milk, frozen desserts, baked goods, packaged sweeteners sometimes mixed with stevia leaf extract, monk fruit extract, or other sweeteners.

This sugar alcohol, which was first used commercially in the United States in about , is about 60 to 70 percent as sweet as sugar, but provides at most only one-twentieth as many calories. Small amounts occur naturally in such fruits as pears, melons, and grapes, but virtually all of the erythritol used as a food additive is produced by fermenting glucose with various yeasts.

Companies also value erythritol because it provides the bulk that sugar has and which high-potency sweeteners lack, plus it adds to the "mouthfeel" of low-sugar beverages. Because it is not digested by bacteria, it does not promote tooth decay.

Other than occasional allergic reactions, the only safety concern about erythritol is that eating too much of it could cause nausea. Individual sensitivities vary greatly, but most adults can safely consume up to about 50 grams of erythritol per day. For comparison, there are 12 grams in Blue Sky Zero Cola, 4 grams of erythritol in a ounce can of Zevia soda.

That's safer than most other sugar alcohols, such as sorbitol, mannitol, and lactitol. Erythritol's relative safety is due to its being mostly absorbed into the bloodstream and excreted unchanged in urine. Other sugar alcohols stir up trouble in the colon where they attract water leading to laxation or diarrhea or are digested by bacteria causing gas. Used by the olive industry to generate a uniform jet-black color and in pills as a source of iron.

Fructose also called levulose is a sugar that is a little sweeter than table sugar. Modest amounts of fructose occur naturally in fruits and vegetables, which also contain other sugars.

When table sugar is digested, it breaks down into equal amounts of fructose and glucose dextrose. Another major source of fructose in the typical diet is high-fructose corn syrup HFCS , which typically contains about half fructose and half glucose.

Fructose itself is used as a sweetener in a small number of foods whose labels often imply, deceptively, that such foods are healthier than competing products that are sweetened with sugar or HFCS. The fructose that occurs in fruits and vegetables is certainly safe. However, the large amounts that come from added fructose, sucrose ordinary table sugar , and high-fructose corn syrup increase triglyceride fat and small, dense LDL "bad" cholesterol levels in blood and may thereby increase the risk of heart disease.

Also, recent studies show that consuming 25 percent of one's calories from fructose or high-fructose corn syrup which is about half fructose leads to more visceral deep belly fat or liver fat. Those changes may increase the risk of diabetes and heart disease.

Finally, large amounts consumed on a regular basis also may affect levels of such hormones as leptin and ghrelin, which help regulate appetite, thereby contributing to weight gain and obesity. The Dietary Guidelines for Americans America's basic nutrition policy , American Heart Association, and other health authorities recommend that people consume no more than about 3 to 8 percent of calories in the form of refined sugars. That's far less than the current average of 14 percent of calories.

Powdered drinks, pudding, pie fillings, gelatin desserts. A solid at room temperature, inexpensive, and highly acidic, fumaric acid is the ideal source of tartness and acidity in dry food products. Thickening and gelling agent: Powdered dessert mixes, marshmallows, yogurt, ice cream, cheese spreads, beverages.

Gelatin is a protein obtained from animal hides and bones. It has little nutritional value, because it contains little or none of several essential amino acids. Companies add small amounts of Ginkgo biloba to beverages because it supposedly boosts memory and thinking, but most studies in healthy people show little or no benefit at levels greater than what's added to foods and beverages.

Since Ginkgo appears to interfere with blood clotting, it should not be consumed before or after surgery, during labor and delivery, or by those with bleeding problems such as hemophilia. Importantly, in , the U. Government's National Toxicology Program published the first study that could evaluate Ginkgo 's ability to cause cancer.

The study found "clear evidence" that Ginkgo biloba caused liver cancer in male and female mice and "some evidence" that Ginkgo caused thyroid cancer in rats. Companies add small amounts to foods because of ginseng's reputation for boosting energy, sexual stamina, and mental effort, but there's little evidence for those claims even at much higher levels than what is found in foods. The amount in foods and beverages is not likely to pose a safety risk. Sequestrant, acidifier, leavening agent, curing agent: Nonalcoholic beverages, processed fruit and fruit juices, baked goods, dairy products, cured meats.

Gluconic acid is a metabolite of glucose. Glucono delta-lactone is the most widely used of this family of compounds and is used to adjust the acidity or as a leavening agent in baked goods, processed fruits, and dairy products.

It is also used in some cured meats to speed the formation of the pink color. Candy, fudge, baked goods. In nature, glycerin forms the backbone of fat and oil molecules. The body uses it as a source of energy or as a starting material in making more-complex molecules. GMP and inosine monophosphate IMP are used together to enhance the meaty umami flavor of soups and other foods. They are usually used together with monosodium glutamate MSG , because they enhance its potency.

Guarana is a plant that has seeds high in caffeine. Companies add guarana to beverages as a "natural" source of caffeine, but its effect is the same as the caffeine in coffee or tea. Include guarana when you're keeping track of the caffeine in your diet.

Too much caffeine from any source can cause insomnia, anxiety, and other problems see discussion of caffeine. Beverages, ice cream, frozen pudding, salad dressing, dough, cottage cheese, candy, drink mixes. Gums are derived from natural sources bushes, trees, seaweed, bacteria and are poorly tested, though probably safe.

They are not absorbed by the body. They are used to thicken foods, prevent sugar crystals from forming in candy, stabilize beer foam arabic , form a gel in pudding furcelleran , encapsulate flavor oils in powdered drink mixes, or keep oil and water mixed together in salad dressings. Gums are often used to replace fat in low-fat ice cream, baked goods, and salad dressings. Tragacanth has caused occasional severe allergic reactions. The FDA warns against giving a product called SimplyThick, which contains xanthan gum, to infants, since it may cause a life-threatening condition called necrotizing enterocolitis.

It is not clear whether the gum itself, bacterial contamination of the gum, or some other cause is to blame. Balloons or pressurized containers.

Helium is an inert, safe gas that is used to float balloons or sometimes to force foods out of pressurized containers. Our consumption of high-fructose corn syrup HFCS has soared since around HFCS and sugar are equally harmful.

HFCS starts out as cornstarch. Companies use enzymes or acids to break down most of the starch into its glucose subunits. Then other enzymes convert different proportions of the glucose to fructose. In , about 59 pounds of corn sweeteners, mostly HFCS, and 68 pounds of cane and beet sugar were produced per capita in the United States.

A total of pounds of all caloric sweeteners, down 15 percent from the high of pounds, was produced per person. Much of that decline resulted from declining soft drink consumption thanks to increased health consciousness and to the popularity of bottled water , while the rest reflects food manufacturers switching back to ordinary sugar. Actual consumption as opposed to production of caloric sweeteners, according to the U.

Department of Agriculture, was 76 pounds per person in Some people think that HFCS is mostly fructose, which does probably play a significant role in obesity. However, HFCS, on average, is about half fructose and half glucose—the same as ordinary table sugar sucrose when it is metabolized by the body.

When sugar is used in soft drinks, much of it is broken down to glucose and fructose right in the bottle. Modest amounts of HFCS are safe. However, large amounts promote tooth decay, as well as increase triglyceride fat levels in blood, thereby increasing the risk of heart disease. Also, recent studies show that consuming 25 percent of calories from HFCS or fructose leads to more visceral deep belly fat or liver fat.

Those changes may increase the risk of diabetes or heart disease. Finally, large amounts of fructose from HFCS or sugar consumed on a regular basis also may affect levels of such hormones as insulin, leptin, and ghrelin that regulate appetite, thereby contributing to weight gain and obesity. The HFCS 55 that is used in most soft drinks contains about 10 percent more fructose than sucrose. That makes most soft drinks a bit more harmful than if they were made with sugar.

The American Heart Association has a stricter recommendation: Sweetener, improves shelf life, inhibits bacterial growth, fermentation, other purposes: Candy, baked goods, beer. Acids or enzymes are used to break down cornstarch into a syrup rich in the sugar maltose 35 percent or more. Maltose is composed of two units of glucose. High-maltose corn syrup, corn syrup solids, and maltodextrin are similar, in that each contain glucose but not fructose, and each is produced in a wide variety of formulations for different applications.

Fortunately, not much is used in foods. Candy, chocolates, chewing gum, baked goods. HSH, like sorbitol and other sugar alcohols, is slightly sweet and poorly absorbed by the body.

As with most sugar alcohols, eating significant amounts of HSH may cause intestinal gas and diarrhea. Instant soups, frankfurters, sauce mixes, beef stew. HVP consists of vegetable usually soybean protein that has been chemically broken down to the amino acids of which it is composed.

HVP is used to bring out the natural flavor of food and, perhaps, to enable companies to use less real food. It contains MSG and may cause adverse reactions in sensitive individuals.

IMP and guanosine monophosphate GMP are used together to enhance the meaty umami flavor of soups and other foods. They are often used together with monosodium glutamate MSG , because they enhance its potency. These safe 5'-ribonucleotides are produced together. One such substitute is inter-esterified oil.

The oil is produced by chemically combining a polyunsaturated oil like soybean oil with fully hydrogenated soybean oil. Fully hydrogenated oils do not contain trans fat, but consist largely of saturated fatty acids. That particular type of saturated fat, stearic acid, is relatively innocuous compared to the other common types of saturated fat. By varying the proportions of normal and fully hydrogenated oil, companies can obtain oils that have the desired consistency.

Fiber and fat substitute: Margarine, baked goods, fillings, dairy foods, frozen desserts, salad dressing. It's a naturally occuring soluble fiber. Inulin doesn't raise blood sugar levels, so it may help people with diabetes. It also stimulates the growth of friendly bacteria in the large intestine. Candy, soft drinks, many other foods.

Invert sugar, a mixture of two sugars, dextrose and fructose, is sweeter and more soluble than sucrose table sugar. Invert sugar forms when sucrose is split in two by an enzyme or acid. It provides "empty calories," contributes to tooth decay, and should be avoided. Isolated soy protein is simply protein purified from soybeans. Textured vegetable protein is soy protein that has been combined with chemical additives and processed into granules, chunks, or strips that resemble meat.

These proteins are used in some imitation meat products, which are generally healthful, but may contain flavor enhancers, thickening agents, emulsifiers, and artificial colorings. Hard candies, chocolates, chewing gum, baked goods. This slightly sweet ingredient is manufactured from sugar and does not promote tooth decay.

It is often mixed with artificial sweeteners, such as sucralose, to provide more sweetening power. Isomalt is poorly absorbed by the body, and thus has only about half the calories of sugar. Chemically, it is a disaccharide sugar-alcohol consisting of glucose and mannitol or sorbitol sub-units. Like many other sugar alcohols, large amounts can cause diarrhea.

Spanish olives, cheese, frozen desserts, carbonated beverages. This safe acid occurs in almost all living organisms. It inhibits spoilage in Spanish-type olives, balances the acidity in cheese-making, and adds tartness to frozen desserts, carbonated fruit-flavored drinks, and other foods. Candy, chocolates, baked goods, ice cream, other sugar-free foods. Lactitol is a sugar alcohol.

It is made from lactose milk sugar. Like most other sugar alcohols, lactitol is not absorbed well by the body which means it has only about half the calories of sugar , and it does not promote tooth decay. However, large amounts above 20 to 30 grams may cause loose stools or diarrhea.

Whipped topping mix, fortified breakfast pastry. Lactose, a carbohydrate that is found only in milk, is nature's way of delivering calories to infant mammals. One-sixth as sweet as sugar, it is used as a slightly sweet source of carbohydrate. The intestine secretes an enzyme that splits lactose into its two principal sugars: Children suffering from galactosemia, a rare genetic disease, can suffer serious harm by consuming lactose.

Most Asians and people of black African heritage cannot tolerate as much lactose as Caucasians after early childhood. Some people are acutely lactose intolerant, but most people with lactose intolerance can safety eat smaller amounts of dairy products or foods with added lactose. Baked goods, margarine, chocolate, ice cream. A common constituent of animal and plant tissues, lecithin is a source of the nutrient choline.

It keeps oil and water from separating out, retards rancidity, reduces spattering in a frying pan, and leads to fluffier cakes. Major natural sources are egg yolk and soybeans. Anticaking agent, alkali, nutrient, water corrective.

Magnesium is a mineral that is a crucial component of many enzymes in the human body and plays a unique role in muscle contraction. We get about half our magnesium from nuts, beans, whole grains, fruits, and vegetables, but it's also in many other foods. About half of the body's magnesium is stored in bone. Fruit-flavored drinks, candy, lemon-flavored ice-tea mix, ice cream, preserves. L-Malic acid is an important metabolite present in all living cells and is abundant in apples.

It is sometimes called "apple acid. While adults can probably utilize D-malic acid the unnatural form , infants may not, so synthetic DL-malic acid should not be added to baby food. Candy, chocolates, jams, and other sugar-free foods. Maltitol, a sugar alcohol, is made by hydrogenating maltose, which is obtained from corn syrup. Unlike hydrogenated oils, no trans fat forms when maltose is hydrogenated. Like other sugar alcohols, maltitol is not absorbed well by the body which means it has only about half as many calories as sugar , and it does not promote tooth decay.

However, large amounts above 20 to 30 grams may have a laxative effect. Texturizer in processed foods. This ingredient is made from starch and consists of short chains of glucose molecules. Normal maltodextrins are easily digested and absorbed by the body. But companies also use "resistant maltodextrin" to simulate dietary fiber. That form of maltodextrin is made by treating starch with enzymes, heat, or acids and cannot be broken down by digestive enzymes.

That makes the additive an "isolated fiber. Maltodextrin is usually made from starch from corn, potato, or rice, but is sometimes made from wheat starch. If maltodextrin is made from wheat, food labels will indicate that fact to protect people who are allergic to wheat.

A blend of neotame and maltodextrin that one company calls maltotame. Some food manufacturers illegally state maltotame in the ingredient lists on their products instead of identifying the actual additives. CSPI rates maltodextrin, an ingredient made from corn starch, as safe. Mannitol, like most other sugar alcohols, is not as sweet as sugar, not absorbed well by the body which means it provides only less than half as many calories per gram as table sugar , and does not promote tooth decay.

However, large amounts may have a laxative effect and may even cause diarrhea. The FDA requires foods "whose reasonably foreseeable consumption may result in a daily ingestion of 20 grams of mannitol" to bear this warning: Natural high-potency sweetener Monatin is not yet used as a food additive, but Cargill, PepsiCo, and other companies see that as a possibility in the future.

Like stevia-derived rebiana, monatin was first identified in a plant—in this case the root bark of a shrub that grows in South Africa, where the plant has been consumed by people. The substance, which can be synthesized more efficiently in a factory, is about 3, times sweeter than sugar and supposedly does not have the unpleasant aftertaste that most current stevia extracts have.

Monatin has undergone only rudimentary safety testing. Frozen desserts, soft drinks, packaged sweeteners, other sugar-free foods. This high potency sweetener is about times sweeter than sugar. Like artificial sweeteners and stevia leaf extracts rebiana , monk fruit extract can be used to replace some or all of the added sugars in a wide range of foods and beverages.

This product has not been well tested in animals. It is derived from a fruit that has been consumed in China for at least several hundred years and used as an herbal medicine for the past several decades, so it may well be safe, although any chronic adverse effects might easily have escaped detection. Monk fruit extract contains several intensely sweet substances called mogrosides. One company's purest product contains more than 50 percent mogroside V. Labels may call the ingredient monk fruit, but don't think you're getting any whole fruit; manufacturers use a multi-step process to extract just the sweet mogrosides.

Baked goods, margarine, candy, peanut butter. Makes bread softer and prevents staling, improves the stability of margarine, makes caramels less sticky, and prevents the oil in peanut butter from separating out. Mono- and diglycerides are safe, though most foods they are used in are high in refined flour, sugar, or fat.

Soup, salad dressing, chips, frozen entrees, restaurant foods. This amino acid brings out the flavor in many foods. While that may sound like a treat for taste buds, the use of MSG allows companies to reduce the amount of real ingredients in their foods, such as chicken in chicken soup. In the s, it was discovered that large amounts of MSG fed to infant mice destroyed nerve cells in the brain.

After that research was publicized, public pressure forced baby-food companies to stop adding MSG to their products it was used to make the foods taste better to parents. Careful studies have shown that some people are sensitive to large amounts of MSG. Reactions include headache, nausea, weakness, and burning sensation in the back of neck and forearms.

Some people complain of wheezing, changes in heart rate, and difficulty breathing. Some people claim to be sensitive to very small amounts of MSG, but no good studies have been done to determine just how little MSG can cause a reaction in the most-sensitive people.

To protect the public's health, manufacturers and restaurateurs should use less or no MSG and the amounts of MSG should be listed on labels of foods that contain significant amounts. People who believe they are sensitive to MSG should be aware that other ingredients, such as natural flavoring, Torula yeast, and hydrolyzed vegetable protein, also contain glutamate. Also, foods such as Parmesan cheese and tomatoes contain glutamate that occurs naturally, but no reactions have been reported to those foods.

Mycoprotein, the novel ingredient in Quorn-brand frozen meat substitutes, is made from processed mold Fusarium venenatum and can cause serious reactions in some people. Rather, the mold is grown in liquid solution in large tanks. Quorn foods have been sold in the United Kingdom since the s and also in continental Europe.

Quorn foods have been marketed in the United States since and in Scandinavia, Australia, and New Zealand more recently. The chunks of imitation meat are nutritious, but the prepared foods in which they are used may be high in fat or salt. Typical adverse reactions are to Quorn products are vomiting, nausea, and diarrhea. Hives, breathing difficulties, and potentially fatal anaphylactic reactions are less common. Many people have gone to emergency rooms for treatment of Quorn-related reactions.

The British and American governments acknowledge that people are allergic or intolerant to Quorn foods, but so far have rejected CSPI's recommendations to require Quorn foods to bear a label warning of possible severe adverse reactions. In fact, when Quorn-containing "vegetarian" products are served at restaurants, cafeterias, and other foodservice locations, there may not even be a label to inform consumers that they are eating Quorn foods.

There have been rare cases of allergic reactions to products that contain mycoprotein. It concluded that more people suffered from sometimes severe GI reactions nausea, vomiting, diarrhea, abdominal cramps than allergic reactions hives, itchy skin, swelling of the throat or mouth area, breathing difficulties , and that some people experienced both. This antimicrobial agent is produced by bacteria and used to prevent mold growth in cheese.

Neotame brand name Newtame , produced by NutraSweet Co. Neotame is chemically related to aspartame, but the difference confers greater chemical stability, enabling the new sweetener to be used in baked foods, and it is handled differently by the body. All of the above should be done free of charge because "freely you have received, freely give". If you change your eating habits, you could be on your road to better health. This information is some years old, and I have no address for Dr.

My humble effort will be to help you remove the mystery that surrounds health and the prevention of disease. Toward this goal, we will search the scripture together to find a way of life that will assure us of good health.

Those things which I have been allowed to see and understand these past 40 years plus, as a physician and surgeon, have taught me to trust Almighty God, our Creator, for those things I have not been allowed to see or understand. They have caused me to realize that Christianity is a relevant faith, a realty, and an ethic for every aspect of our daily lives. My final years in medicine were devoted to an attempt to understand the prevention of disease as I served as the medical director of the wellness program at our local hospital.

This world is drowning in information but starved for knowledge, wisdom and understanding; "Truth has fallen in the street" Isaiah Too many have abandoned their search for truth and are looking for a comfortable fantasy. The time is now to make the ideal a reality.

We must accept the facts, as discovered by science, in the light of God's word, properly understood. Truth is completely explained throughout God's word. However, real meaningful prevention is being ignored, when we now have discovered that nutrition is the major factor in good health and disease.

We are truly what we eat and our immune system really works. Our body is self-healing when furnished with the basic needs of life, oxygen, water, proper food fuel , exercise and love. Love is the soil in which we grow. Good health does not come in capsules. The responsibility for your health is yours A healthy heart is just a walk away.

You can eliminate the major killer diseases now, with no new knowledge, no new drugs, no money, no doctors office visits, and the results will be very rapid regardless of your health now Daniel 1: You don't need to be sick to get better and you are not at the mercy of your genes. This is not written to replace your doctor, he is important to monitor your progress.

Our purpose is to cause you to take the responsibility for your own health and the Lord shall be your confidence. God, our Creator, is still in control. He understands what fuel will keep this flesh body in good health and what fuel will cause us disease. Will you accept the truth or must you suffer the consequences in disease? He will not have a separate set of rules for each generation. Research has recently come together too compelling to cause the medical profession to discover that is to say, uncover facts which previously existed but were unknown to doctors generally that all ingested Fat is your 1 health enemy.

Some Fats cause coronary heart disease, some cause CANCER, all Fats cause arteriosclerosis the so-called hardening of the arteries which is the cause of all degenerative disease. It is so simple that many of you will refuse to believe it. This Christian guide to better health requires belief. In order for it to work you must be a doer; knowledge is only of value if it is applied.

Ben Franklin once reminded us that it will amaze you how long a truth is known before it is acted upon. Our Father and Creator, brought this prevention of disease to our personal attention in The Letter written to each and every one of us some 4, years ago. It is called His Word, the Holy Bible, our handbook for daily living. Christ is that Living Word. Early He pointed out to us, His children, in Leviticus 3: These things have led me to the Christian's Guide To Better Health which will follow in the simplicity in which Christ taught 2 Corinthians So very simple you won't believe it even though God has allowed man to prove such things to himself.

First, let us look at a few of the health promises our Father gave us in return for obedience. These promises are as real today as when they were given to the children of Israel. God promises us none of the evil diseases of the Egyptians in Exodus Egypt had all the diseases we have today except we are able to afford them for everyone today Lest someone misunderstand these and other health food laws summarized in Leviticus 11 and Deuteronomy 14, these health rules have nothing to do at all with our salvation and eternal life.

Christ redeemed us once for all on the cross. Sin against these rules for good health are sins to the flesh and against God's laws of nature, and you are sure to develop disease against the flesh body as you break them.

This is not a Pharisee doctrine God forbid , just good advise our Father gives to his children that they may remain in good health.

Follow these rules as to the fuel you place in His creation, this flesh body. Realistically, all fat is your 1 health enemy. Together they cause high blood pressure, diabetes, and other degenerative diseases, especially atherosclerosis. All animal products have the fats that contains cholesterol. No other fats contain cholesterol. Cholesterol is present in all meat, eggs, cheese, butter, and milk.

However, other saturated fats which contain no cholesterol themselves, but they furnish the raw materials for your body to manufacture cholesterol. Such oils as coconut oil, palm oil, and avocado. These products are as bad for you as products that contain cholesterol for they stimulate its production by your liver and other cells.

Your body produces far more cholesterol than you eat. It is okay to eat all vegetables but when we concentrate the oil they cause us trouble. For example, it takes 14 ears of corn to make one tablespoon of corn oil. Eat all vegetables as grown. CANCER of the colon, breast, ovaries, uterus, prostate and pancreas are the direct result of ingested fat. All you need to remember is that fat is bad. Think fat, not cholesterol. In moderation, cholesterol is good in that it is essential to the brain, nerve cell coverings and all cell membranes.

Olive oil, a mono-unsaturated oil, compared to other fats is a good oil to use in moderation. Olive oil is the oil of our people, the oil of anointing, oil of light, oil of health to this flesh and eternal life. Use cold pressed olive oil in moderation in baking, as a salad dressing and on pasta.

Other oils do just the opposite but are you surprised that cold pressed olive oil should have such marvelous benefits to our bodies? Fish with their oils, the Omega III factor which is very beneficial in preventing coronary artery disease, the 1 killer disease in the USA today. God admonishes us to exercise in this flesh body.

Exercise profiteth us throughout this flesh age, but spiritual exercise profits us into eternal life. In the sweat of thy face shall you eat bread till you die in the flesh. Six days shalt thou labor and do all thy work. Recent research has shown us in the medical profession that lack of exercise is our 2 health enemy. Exercise reduces the death from all diseases but will not burn up cholesterol once it is ingested. Exercise to energize; it tones the muscles, tunes the heart rhythm and increases lung capacity and increases endurance.

The HDL good cholesterol rises. Beta endorpines flow and general health improves. The most powerful, most exciting discovery of my medical career is that we truly are what we eat.

Our Father God knows the best fuel for the health of our flesh bodies. Your proper food is first, carbohydrates starches, complex sugars, food as grown.

This includes all fruits, vegetables, grains pasta, whole grain breads, oatmeal, rice, cream of wheat etc. They digest without waste products that stress our vital organs; only carbon dioxide CO2 and water H20 which are easily disposed of by kidneys, skin and lungs and cause no disease.

You don't need to be sick to get better, Daniel 1: Eat all the carbohydrates you want. Protein in excess is harmful to your health. It is more difficult to digest, requiring 8 times as much water to dilute the waste products, urea, ammonia, etc.

Whole grain breads have more protein per calorie than most meats. Beans have more protein per dollar expanded than meats. Fish is your best meat source of protein, containing very little fat. We need only as much meat protein daily as is used to replace the muscle we wear out daily. This amounts to only 4 ounces of meat per day. That is why we have the diseases I have written you about. God is still in control, obey His Word. Eat no foods that are filled with fat, such as donuts, Danish pastries, cookies, french fries, milk shakes, ice cream, etc.

Substitute olive oil whenever possible in baking, on green salads and pasta, in moderation of course, for other oils. Broil meats to burn away excess fats and cholesterol after you have trimmed away all visible fat. It is so simple there is danger you might not believe it.

Our Father God gave us these simple rules for health of the flesh body just as he had written in Ecclesiastes to help us be happy in this flesh body and the Proverbs to rule our lives in wisdom and common sense, that we might live in peace of mind, governing our lives with the wisdom of God. In the flesh our job is obedience and He rewards us handsomely. Never be pre-occupied with your health, rather be pre-occupied with the Word of God.

His Word is our soul food. He is our confidence, our strength, our guide, and our protector. He is the Great Physician. He will heal us. Only He has all the answers. God bless you all Hebrews Designed after much research to: Promote Health, a high energy level, vitality, endurance. Help you look and feel younger and live longer. Help prevent atherosclerosis hardening of the arteries and resultant degenerative diseases of old age, CANCER, gout, heart disease, high blood pressure, strokes, diabetes, osteoporosis.

Diet composition - Very low fat, low protein, high fiber, high carbohydrate starch. Dietary fat from all sources is your 1 health enemy. Fat clogs the arteries to your vital organs heart, brain, kidneys, liver, pancreas preventing their functioning properly.

Both animal fats cholesterol and vegetable fats - 1. Dietary protein is needed in small amounts to rebuild your body as you wear it out daily. Dietary protein is a poor energy source.

Excess causes leaching of calcium and other minerals in the bones, causing osteoporosis thinning of bones. Complex sugars burn slow best food. Only CO2 and H2O as waste product of digestion. Does not stress vital organs during digestion. Provides vim, vigor, vitality and energy for daily living and working. Eat carbohydrates when you are hungry and don't worry about weight, it is used up for your energy needs. Prime sources of complex carbohydrates are: Fruits except coconut , vegetables except avocado , grains, rice, oatmeal, cream of wheat, shredded wheat, grape-nuts, nutri-grain, puffed rice, wheat millet, non-fat breads tzizel, pita, pumpernickel, bagels , beans, peas, potatoes Irish and sweet boiled or baked , salads non-fat dressings , pastas, whole grains, spaghetti, macaroni.

Skim milk, meat broiled, baked or boiled , fish best , chicken skinned white meat , 3 ounces a day. All fried foods, all fats, nuts, seeds, vegetable oils, sugar, honey, syrups, caffeine, salt, cheese, eggs, butter, oleo margarine, olives, coconut, red meat beef once a week , no PORK. In order to avoid weight loss, eat more potatoes, pasta, breads, rice, oatmeal and fruit. Vegetables, raw or cooked except avocados , beans, peas, salads non-fat dressings , vegetable soup without fat. Potatoes, grains, rice, oatmeal, cream of wheat, skim milk, shredded wheat, grape-nuts, nutri-grain flakes, non-fat breads tzizel, pita, pumpernickel, bagels , pastas, whole grain spaghetti, macaroni, fruits no coconut , fish broiled or baked , chicken skinned white meat.

All fried foods, all fats, nuts, seeds, vegetable oils, sugar, honey, syrups, caffeine, salt, cheese, eggs, butter, oleo, olives, avocado, coconut, red meats beef one time per week , no PORK. These vegetables are high in fiber and contain a natural cancer preventative agent. Cooked carrots are better absorbed by the body than raw ones. The value of a Cadillac for the price of a Ford. Oats are a rich source of protein, and fiber in oats--the stuff that makes oatmeal gummy--helps reduce cholesterol and normalize blood sugar.

If you prepare your oatmeal with skim milk rather than water, you get a protein and calcium bonus. Instant oatmeal is not as good as cooked oatmeal because it's made with lots of salt and sometimes lots of sugar. Cauliflower, brussel sprouts, kale, kohlrabi: Not just for cole slaw. A natural cancer preventive substance reduces the risk of colon cancer, a major cancer killer in the United States. Another super nutrient bargain. For calories in a 5 oz. Potato fewer than in many "diet" foods you get high percentages of vitamin C, protein, iron, riboflavin, thiamine, niacin, phosphorus and magnesium.

Don't cook potatoes in fat or add sour cream or butter. Sometimes I just put my cooked vegies on a potato--it's nutritious and attractive. Brown rice with vegies or beans cooked and placed on top of rice is great, pure energy. Baked sweet potatoes are great Milk contains protein, and the calcium helps to prevent weakening of the bones.

Yogurt has some advantages over milk, although it's more expensive. Since it takes time to consume, you really feel that you've eaten something. You can eat it with fruit or vegies and use it as a thickening agent in soups and other recipes. In desserts that traditionally are loaded with whipped cream or cream cheese, yogurt is a good, and unnoticeable substitute. Yogurt is a perfect ingredient for dips and salad dressings. Frozen yogurt is better than ice cream from a fat standpoint--but it still has quite a bit of sugar.

But watch out for the sauce! Pasta is not a fattening food. It contains protein, vitamins and minerals. Even white pastas are a good source of essential nutrients. You can make pasta sauces that are very low fat and calories. For the pasta gourmet: All varieties of fish have an ingredient that protects against heart disease by helping to lower blood cholesterol levels and prevent blood clots.

Sardines are among the easiest fish to buy and if eaten with the bones, are very high in calcium as good as milk. Do not add saturated animal fat in preparation. In restaurants order fish broiled without butter. Poached fish is a good no-fat choice--order the fatty, high-calorie sauce on the side.

Salmon is excellent as a really clean fish. The staff of life. I think the reason millions of Americans limp around all day is because they don't eat enough bread. Bread should be a part of every meal, and it's a good snack food.

Of course, I prefer whole grain bread it has 18 more nutrients than white bread. Bread that isn't white in color is not necessarily whole wheat. The first ingredient should be a whole grain, such as oats or usually whole wheat. If you eat a slice of bread with calories, you absorb only 70 calories. You get something for nothing. Brown rice is high in fiber and other nutrients. Very nutritious and versatile.

An excellent source of vegetable protein, the lentil family has a cholesterol-protective substance. Lentils are high in fiber which is why dried beans leave a gassy legacy, a testimony to the fact that you are eating a healthful diet.

Try them in soups, salads and casseroles. For the lentil novice, lentil soup is the best place to start. Beans over brown rice are a great meal. By calling fresh fruit natural means to say that refined sugar is not natural -- it is.

Related Posts