Kinda makes that Twinkie stick in the throat after reading this....
Ever wonder why junk food is so cheap, despite having so many ingredients?
It would seem that they require costly refining processes and complex
preparation procedures. So why are Hostess, Little Debbie,
and Twinkie snacks a mere dollar a box sometimes, and why are value meals
called "value" meals? And yet all the health food that contains one tenth
the number of ingredients tends to cost two or three times as much. Some say
it's because the added preservatives in junk food improve shelf life, so
it's cheaper to keep the products on sale for longer periods of time.
But that's only part of the answer. The real reason is that junk food is an
effective method of industrial waste disposal. Many of those unpronounceable
chemicals you see on the ingredient list are byproducts
that some clever chemists have marketed to junk food, soft drink, tobacco,
and cosmetics companies. Waste is normally expensive to dispose of, but with
invented demand it becomes another industry's treasure. Everyone wins except
Even the orthodox medical industry makes billions in blood money from
patients who have gotten cancer, neurological damage, and other ills from
the consumption of these waste products. The low price attracts thrifty
consumers, particularly lower class families.
The elite have never been fond of these, whom they call "useless eaters";
feeding them dangerous chemicals apparently makes them useful as waste
receptacles, though. Next time you pay for junk food, just remember that it
will be paid in two installments: first in cash, then in health. A little
might not hurt, but a consistent diet will take its toll.
The simplest solution is to eat simple: spend more time in the fruits,
vegetable, and cut-meat section of the grocery store than the refined foods
areas. Overall it is cheaper and healthier. Complaining that one doesn't
have time to cook fresh foods is a poor excuse, especially if the time saved
by eating junk food is spent watching TV.
THE DANGERS OF FOOD ADDITIVES
by Dr. William Rice DC, DACBN, CCN, FACCN
A food additive is a substance other than basic foodstuffs, present in a
food as a result of any aspect of processing, production or storage. This
does not include chance contaminants. Some additives are beneficial, some
are harmless, some are even poisonous. Although sometimes enriching,
little or nothing to do with the nutritional value of the food.
Manufacturers are required by law to list the ingredients on the package in
descending order of predominance of the amount used. (Review "Understanding
Food Labels".) There are certain "standard" foods, however, for which no
ingredients need be listed, such as mayonnaise, ketchup and ice cream. For
example, 93 additives may go unlabeled in bakery products, 76 in soft
drinks, 58 in frozen desserts and 31 in cheese.
While additives are subject to a variety of tests for their potential or
immediate toxicity, many additives have not been tested long enough to
determine their safety. The list of damaging effects from long- or
short-term consumption of food additives includes genetic damage, birth
defects, brain damage, retardation, paralysis, cancers of all kinds,
miscellaneous tumors, kidney and liver damage, heart damage, poisoning,
allergic reactions, hyperactivity, migraine headaches and death. There is
evidence to suggest that the allergenic properties of many additives may
cause hyperactivity in children.
The question for the individual then becomes one of common sense. Consumers
should read the package label and then decide, "Is this what I want to put
into my body?"
The following information was designed to make you a more knowledgeable
consumer as well as to encourage you to think more carefully about the value
and content of the food you eat. In this way you can answer the above
question from a more objective perspective.
The most common food additives:
Sodium/Potassium Nitrate and Nitrite -- chemical preservatives used in
meats, cold cuts, frankfurters, sausage, smoked meats and cured fish as a
color fixative. These are extremely toxic substances that destroy nutrients
and vitamins. When combined with protein (amino acids), they form powerful
cancer-causing substances: nitrosamines.
BHA/BHT -- chemical preservatives and antioxidants used in beverages, gum,
ice cream, ices, candy, baked goods, gelatin desserts, soup bases, potatoes,
dry breakfast cereals, dry yeast and shortening. They can cause stress,
liver and kidney disorders and allergic reactions. They are possibly
MSG (Monosodium glutamate) -- use as a flavor enhancer in almost all
processed foods. "Accent" is pure MSG. This is the substance believed
responsible for the "Chinese Restaurant Syndrome" consisting of chest pain,
headache, dizziness or numbness after a Chinese meal. It causes brain damage
in young rodents and other laboratory animals. It can also cause effects in
the reproductive systems and may be carcinogenic.
EDTA -- a sequestrant (a substance that renders metal ions inactive by
absorbing them) in carbonated beverages, canned seafood and salad dressings.
It is used to retard crystal formation and promote color retention. It can
cause muscle cramps and kidney and gastrointestinal disorders.
Sodium/Calcium Propionate -- a mold and fungus inhibitor in bread and rolls,
also used in poultry stuffing, chocolate products, processed cheeses, cakes,
cupcakes and artificially sweetened fruit jelly and preserves. It has been
used as an antifungal medication for the skin. It can cause allergic
Sodium Benzoate -- used as a flavoring and as a preservative in margarine,
codfish, bottled soft drinks, mince meat, fruit juices, pickles,
confections, fruit jelly, preserves and jams. It is also used in the ice
used to keep fish cold. It can cause intestinal upset and allergic
Mono- and diglycerides -- emulsifying and defoaming agents used in bakery
products to maintain softness, in beverages, ice cream, ices, ice milk,
milk, chewing gum base, shortening, oleomargarine, confections, chocolate
and whipped toppings. The diglycerides are being studied for possible
(causing genetic changes) and teratogenic (causing changes in the developing
Food colors -- some are coal tar derivatives used in soft drinks, ice cream,
candy, baked goods, snack foods, cereals and cosmetics. They can cause
allergic reactions, hives and asthmatic symptoms and are possibly
Sulfur Dioxide -- used to bleach vegetable colors and to preserve fruits and
vegetables, as a disinfectant in breweries and food factories, a bleaching
agent in gelatin and beet sugar, an antioxidant, and as a preservative and
anti-browning agent in wine, corn syrup, table syrup, jelly and dried
fruits, beverages, dehydrated potatoes, soup and condiments. It destroys
Vitamin A and is very poisonous and highly irritating. Inhalation of the gas
produces respiratory irritation and death when sufficiently concentrated.
Aspartame aka Nutrasweet is the most recent low-calorie sweetener to
be perpetrated on the American consumer seeking to lose weight. This
substance is a combination of two amino acids. Together, they may alter
nerve tissue function and cause memory loss, panic attacks and many other
nervous disorders. In addition, it may mimic several chronic degenerative
disorders or aggravate them; multiple sclerosis, alzheimerâ's, fibromyalgia,
arthritis, parkinson's disease, lupus , multiple chemical sensitivities
(MCS), diabetes, epilepsy, chronic fatigue syndrome, lyme disease, attention
deficit disorder (ADD and
ADHD), panic disorder, depression and other psychological disorders.
For more information, read A Consumer's Dictionary of Additives by Ruth
Winter (Crown Publishing Co., NY).
Back to Basics
Knowing “Body Basics” exposes illogic of drug and
vaccine solutions to a flu pandemic
This column was started to teach people how basic
healthcare should be when one understands how the body works and what steps
one should take when experiencing any type of dis-ease. I firmly believe
that the current CDC and Bush administration promoted avian flu hysteria can
only happen due to this general ignorance of basic health principles. Let’s
face it: Our public education system has been controlled by social engineers
whose goals do not include preparing our youth for responsible adulthood by
becoming independent-thinking citizens. How many graduating high school
seniors know their current legal status as a citizen, the basics of our
legal system, how banking really works, how a healthy economic system
functions, and the fundamentals of how their body works? So far I haven’t
met any young adults who know this foundational information and, sadly, most
home-schoolers do not know such vital information either.
Proper Digestion and Whole Foods Diet - keys to
Due to years of eating processed, pre-packaged cooked
foods, most Americans have accumulated fecal material in their small and
large intestines. Much of this brown sludge is a result of partially
digested cooked food and is a perfect breeding ground for parasites.
Your body will also accumulate waste if it is not
getting the proper nutrients it needs and lacks sufficient oxygen, creating
the acidic condition that is necessary for pathogens to thrive.
The first step is to do a colon cleanse. There are many
out there. I still recommend the 7-day colon cleanse devised by Dr. Bernard
Jensen and memorialized in his book, Tissue Cleansing Through Bowel
Management (c.1981). Since then, several innovations in colon cleansing have
come my way. Dr. Richard Schulze at
www.HerbDoc.com or 1-800-HerbDoc
has written the best newsletter on this topic, “Your Colon: Knowing what
goes on in the last 5 feet can save your life!” March 2002 Get Well!
newsletter, and provides his clients with a very easy to follow colon
cleanse that produces amazing results. (See April 2002 Back to Basics
column.) Recently I was made aware of an even easier 13-day cleanse that is
disguised for food addicts as a 13-day whole food nutritional event called
the Tri-Decathlon, and described as “an inner run down the full length of
the alimentary canal every day for 13 days”. (See Whole Food Farmacy ad on
According to ASH founder Vickie Barker, who assists
thousands in reclaiming their health, the latest medical scam is to perform
a colostomy, the complete removal of the entire colon. According to the 2005
World Almanac, approximately 150,000 cases of colon cancer will be diagnosed
this year with about 60,000 people dying of colon cancer in this country
If you have never done any fasting or cleansing in your
life, you will much more vulnerable to getting whatever flu bug our
government has decided to unleash upon us. Colon cleansing is the first step
to take in eliminating the breeding ground for a wide range of pathogens as
well as parasites. Once you decide to do a colon cleansing program, it is
easier to make the transition to a whole foods diet. Once you are eating
raw, enzyme-rich whole foods, you need to learn how to eat properly. Master
herbalist and naturopath John Christopher taught his students to “drink
their solid food and chew their liquids”. This means that every thing we put
into our mouth should be thoroughly mixed with saliva before swallowing it.
Our bodies produce one and a half pints of saliva for digesting each and
every meal we eat. Our saliva is what stimulates the production of our other
digestive juices such as hydrochloric acid. After years of coffee drinking
and washing our food down with water or milk while eating, most Americans
have extremely poor digestion. (Have you ever seen kernels of corn appear in
your stool?) Dr. Christopher’s simple solution for restoring our body’s
ability to digest our food properly is to drink 20-30 minutes before each
meal a beverage made with one tablespoon of organic and raw apple cider and
a half a teaspoon of honey in 8 oz. of warm water. Each mouthful of this
beverage needs to be swished in the mouth, mixing it thoroughly with saliva
before swallowing. This simple remedy works wonders for chronic indigestion
Your Liver – master filter of your
Your bloodstream and lymphatic system are barometers
of your state of health. It is the liver that detoxifies the blood
circulating throughout your body. Most Americans have gallbladders filled
with gallstones and livers that are so “diseased” that they can no longer
properly filter the many chemicals and toxins we are exposed to through our
food, air and water. And many Americans have undergone gallbladder surgery,
having this important organ completely eliminated from their body. For those
who have no gallbladder at all, stones end up forming in the liver itself,
further compromising its function as our body’s master filter.
Dr. Schulze also describes the liver as our life force
and the main source of our energy. The liver synthesizes the sugar glucose
from carbohydrates that we eat. Glucose could be called “pure energy” since
it is used by our brain and our cells for the energy needed to run our
bodies. Excess glucose is stored by our liver as glycogen and can be
converted back to glucose whenever energy is needed. The liver is a virtual
natural chemical factory, making vitamins, clotting factors, amino acids and
the cholesterol needed to produce steroid (sex) hormones and other important
metabolic chemicals. It even makes vital lipoproteins. The liver also stores
such energy nutrients vitamin B-12 and iron as well as vitamins A, D, E and
As you can see, keeping your liver and gallbladder in
good working order are major keys in boosting immune function. There are a
variety of liver and gallbladder cleanses that can be done to ensure the
optimal functioning of these organs. Due to the constant barrage of
chemicals and known toxins we are exposed to daily, periodic liver cleansing
is essential to restoring and maintaining our health. (See May 2002 Back to
How clean is your bloodstream?
Naturopath Carol Geck uses live blood cell analysis
and iridology as a means of giving her patients an accurate diagnosis,
revealing which body systems need healing and are the likely source for
their ailments. One friend of mine was experiencing ill health for the first
time in her life after returning from Peru. Since she was fanatical about
eating organic foods, raising some food in her garden, and keeping
pharmaceutical drugs and vaccines away from herself and children, I too was
puzzled as to what could be the source of her ailments. I suggested she go
on a fast that incorporated colon cleansing, a parasite flush and
gallbladder flush. She did a modified fast and cleanse but didn’t feel that
this was the source of her problems. Exasperated, I sent her to Carol Geck
for a more thorough diagnosis. Carol told her that the live blood cell
analysis revealed in extremely toxic bloodstream – one of the worse she had
seen! My friend didn’t want to hear this, having a difficult time believing
this could be the case. Later I found out that she was pressured into
receiving the Hepatitis A and B vaccines prior to traveling to Peru.
How much sense does it make to inject a cocktail of
pathogens, heavy metals, and known poisons into the lymphatic system where
these toxins can access every cell in your body while polluting your
bloodstream in the process? John Christopher always told his students that
the bloodstream is the river of life. A bloodstream that is polluted by
chemicals, drugs and vaccines cannot produce health.
Another friend of ours who sees Carol Geck once or
twice a year was told recently that his bloodstream was one of the cleanest
she has ever seen. She asked him what he was doing. He told her that he
takes vitamin C and oil of oregano daily.
So there you have it. One of the best ways to “protect”
one from the flu or cold bug is to take 1,000 mg. of vitamin C daily (in
powdered form mixed with juice) and taking a dropper full of oil of oregano
that has been diluted with pure olive oil. (See February 2003 Back to Basics
A good check to see where your body is in terms of
being “susceptible” to an infestation of parasites or pathogens such as a
flu virus, is the Ph test that can be done first thing in the morning before
eating or drinking anything. For our convenience, we keep test strips by the
toilet in the bathroom. You can purchase a roll of Ph test strips at your
local drug store or online at
www.azurestandard.com If your
body is over acid by registering a Ph of 5.5 or lower, you are in need of a
cleanse, a better diet and nutrients that will support your body’s ability
to heal itself.
With the current flu hysteria being hyped by the media
and our federal government, it is important now more than ever before to get
our body “temple” in order through colon cleansing, liver cleansing, a whole
foods diet, plenty of purified water and the power of prayer.
Dr. Richard Schulze, Healing Liver and Gallbladder Disease
Dr. Richard Schulze, Health and Healing: 20 Simple, Easy and
Powerful Steps to Create a New Healthy Life, 2002.
Dr. Richard Schulze’s newsletter, Get Well! March and May
2002. Available online at
Note to homeschoolers: Make sure the above books and
newsletters are part of your curriculum.
Did you know that the FDA has
acknowledged that benzene, a carcinogen, has been found in U.S. soft drinks
at four times the limit considered safe for drinking water? This contradicts
earlier FDA statements that the levels of benzene were insignificant.
Organizations such as the Environmental Working Group have accused the FDA
of concealing information about benzene in soft drinks. Benzene has
been linked to leukemia. It can form in soft drinks made with vitamin C and
sodium or potassium benzoate. America's Food and Drug Administration (FDA)
said last week an ongoing investigation, also known as work by independent
scientist James Neal-Kababick, showed its tests for benzene in drinks over
the last 15 years may be faulty.
Kababick has now announced his Flora Research Laboratories in California
have developed a new procedure that would minimise the formation of benzene
during testing by halving the time and temperature needed to measure benzene
levels in drinks.
Current FDA tests for benzene involved heating up the beverage, a process
likely to increase benzene formation in the drink during testing and,
therefore, risk unrealistic results. Recent FDA testing has found some
soft drinks containing benzene, a known carcinogen, above the maximum level
allowed in US drinking water. The suspected source is two common ingredients
- sodium benzoate and ascorbic acid (vitamin C) - in the drinks. The
FDA and soft drinks industry have known for 15 that these two ingredients
could react to form benzene in drinks, as well as that exposing such a drink
to heat could significantly raise benzene levels. Kababick said that,
bearing this in mind, "it took me 10 minutes to realise the problem with
their [FDA] testing method".
His new method has now been contracted by the US government's Office of
Dietary Supplements to help it examine benzene formation in liquid
supplements and vitamin drinks that also contain sodium benzoate. It could
also help soft drinks firms, and producers of other liquid foods or
supplements containing the two ingredients, to examine their own products.
Kababick said: "A different sampling technique to remove benzene means we
can measure levels down to 500 parts per trillion, which makes it more
sensitive than the FDA method. It is important for producers to see benzene
formation before it hits the EU or FDA limits for water."
The flaw identified in FDA testing for benzene does not, however, mean the
agency and soft drinks firms are out of the woods. It was unclear why
the FDA had apparently not altered its testing method for benzene in the 15
years since it first made the link between benzene and the sodium
benzoate-ascorbic acid combination, in 1990. "They have lots of labs all
over the country and there could be a lot of factors involved, but I'm not
sure why the FDA did not address this
matter," said Kababick. And, he added, the new testing procedure should not
be used to belittle the issue of benzene forming in drinks containing sodium
benzoate and ascorbic acid. Recent tests on drinks conducted by
Kababick found a bottled lemon concentrate drink with 50 parts per billion
benzene, five times above the World Health Organisation's limit for
benzene in tap water.
"Actually I would grade that as fairly accurate," said Kababick, despite the
result coming from what he termed a transition testing model. Other tests
done by Kababick's Flora labs revealed "fairly low" levels of benzene in
various different kinds of soft drinks. But, he said, all the samples
had been refrigerated prior to testing, and the effect of heat on benzene
formation should not be discounted.
Industry testing on soft drinks 15 years ago is thought to have found that
temperatures of 30°C and exposure to UV light for several hours were enough
to more than triple benzene residues in some drinks. Both Kababick and a
food scientist who worked on those industry tests said it was essential for
authorities and companies to test for benzene in soft drinks exposed to a
range of different storage and transport conditions.
"Not all consumers are buying their beverages from refrigerators in grocery
stores. And sometimes when the drinks are brought home they are left
standing in the sun on a porch or in a hot car," said Kababick. Data
reported by America's soft drinks industry association in the 1980s showed
that soft drinks could be exposed to between 32°C and 49°C in US summer
months. Kababick said his new testing procedure merely aimed to
provide greater accuracy during tests on drinks from a range of different
conditions. He expected to publish a journal article on the procedure,
together with tests on drinks, within six months.
The stakes are high following recalls of drinks in the UK, and the launch
last week of the first lawsuits against soft drinks firms over benzene in
Law firm McRoberts, Roberts & Rainer LLP joined forces with tobacco
litigation veteran Tim Howard to file class action lawsuits against In Zone
Brands, who make Bellywashers drinks, and Polar Beverages. They
alleged independent tests showed both companies had drinks contaminated with
benzene above the limit for drinking water in the US.
The FDA has repeatedly said that none of the benzene levels it had found in
drinks so far were considered a health risk for consumers.
The continuing presence of the issue 15 years after it was discovered,
however, suggests a communication breakdown. Soft drinks firms pledged in
1990 to "get the word out and reformulate". The American Beverage
Association said reformulation did take place, but that some brands may not
be aware of the potential for sodium benzoate and ascorbic acid to form
benzene. "15 years ago it was under control, but this is a
fast-growing industry. There are a lot of new companies, a lot of new brands
and things have changed," association spokesperson Kevin Keane said.
Robert this is just another piece of information I had to share with you. I
hope that you take this info to heart and choose nice, clean, pure water the
next time you think about a "soft drink".
Until next time, drink lots of water!
The 59 ingredients in a fast-food
To make one at home, you need four fresh ingredients. The processed version
isn't so simple ...
Monday April 24, 2006
Britons now spend more than £52bn on food every year - and more than 90% of
that money is spent on processed food. But the canning, freezing and
dehydrating techniques used to process food destroy most of its flavour.
Since the end of the second world war, a vast industry has arisen to make
processed food taste good.
During the past two decades the flavour industry's role in food production
has become so influential that many children now like man-made flavours more
than the real thing. As marketing to children has become more and more
important to processed food companies and fast food chains, flavourists have
increased their efforts to discover what children like. The flavour
companies constantly run "taste tests" for kids - focus groups in which new
products are piloted.
Fresh fruit and vegetables often have complicated, unpredictable flavours
that combine bitterness with sweetness. When flavourists create additives
for adult foods, they try to imitate nature as closely as possible. When
flavourists create additives for kids' foods, they usually get rid of the
bitterness and increase the sweetness. Children's flavours are often twice
as sweet as those made for adults.
"Children's expectation of a strawberry is completely different," says one
flavourist. "They want something that is strong and that has something like
The phrase "artificial strawberry flavour" offers little hint of the
scientific wizardry that can make a highly processed food taste like a
strawberry. For example, if you wanted to make a strawberry milkshake at
home, here's all you'd need: ice, cream, strawberries, sugar and a touch of
Now take a look at the ingredients you might find in a fast-food strawberry
milkshake: milkfat and nonfat milk, sugar, sweet whey, high-fructose corn
syrup, guar gum, monoglycerides and diglycerides, cellulose gum, sodium
phosphate, carrageenan, citric acid, E129 and artificial strawberry flavour.
And what does that "artificial strawberry flavour" contain?
Just these few yummy chemicals: amyl acetate, amyl butyrate, amyl valerate,
anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid,
cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl,
dipropyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl
heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl
propionate, ethyl valerate, heliotropin, hydroxyphrenyl- 2-butanone (10%
solution in alcohol), ionone, isobutyl anthranilate, isobutyl butyrate,
lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate,
methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl
ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin,
neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether,
undecalactone, vanillin and solvent.
The chicken nuggets and hamburgers at fast food restaurants are usually the
least profitable things on the menu. Selling French fries is profitable -
and selling soft drinks is incredibly profitable. "We at McDonald's are
thankful," a top executive once said, "that people like drinks with their
sandwiches." Today, McDonald's sells more Coca-Cola than anyone else in the
The fast food chains buy Coca-Cola syrup for about 53p a litre. They add the
syrup to bubbly water and serve it in a paper cup. A medium Coke that sells
for 75p contains about 5p worth of syrup. Buying a large Coke for 85p
instead, as the worker behind the counter always suggests, will add another
2p worth of syrup - and another 8p in pure profit.
Thanks in large part to the marketing efforts of the fast food chains,
Americans now drink about twice the amount of soft drinks as they did 30
years ago. In 1975, the typical American drank about 120 litres of soft
drinks a year. Today, the typical American drinks about 240 litres of soft
drinks a year. That's well over 500 340ml cans of soft drink, per person,
Even toddlers are now drinking soft drinks. About 20% of American children
between the ages of one and two drink soft drinks every day.
Guardian Unlimited © Guardian News and Media Limited 2007
Food Additives Could Fuel
Hyperactivity in Kids
Study makes first link between colorings, preservatives and behavioral woes.
By Steven Reinberg
(SOURCES: David Katz, M.D., M.P.H., director, Prevention Research Center,
Yale University School of Medicine, New Haven, Conn.; Sept. 6, 2007, The
THURSDAY, Sept. 6 (HealthDay News) -- Some common food colorings and
preservatives appear to increase the risk of hyperactive behavior among
children, British researchers report. The link between food additives and
hyperactivity has long been suspected, but this is the first study to show a
direct connection. The findings have already caused the British government's
Food Standards Agency, which funded the study, to issue a warning to parents
about food additives.
"Attention-deficit hyperactivity disorder (ADHD) is an increasingly common
problem, and theories abound to account for that," said Dr. David Katz,
director of the Prevention Research Center at Yale University School of
Medicine. "Among them is the notion that food additives induce
hyperactivity." Despite this apparent connection, Katz cautioned that the
increasing number of children with ADHD cannot be blamed on food additives
alone. "No one factor is solely responsible for rising rates of ADHD," Katz
said. "Along with the hazards of a highly processed food supply, children
are getting less and less physical activity as a means of dissipating their
In the study, Jim Stevenson, a professor of psychology at the University of
Southampton, and his colleagues gave drinks containing additives to 297
children. The children were in two groups: 3-year-olds and 8- and
9-year-olds. The drinks contained artificial food coloring and additives
such as sodium benzoate, a preservative. These concoctions were similar to
the drinks that are commercially available. The amount of additives were
also similar to what is found in one or two servings of candy a day,
according to the report.
As a control, some children were given drinks without additives, according
to the report in the Sept. 6 issue of The Lancet. Over the six weeks of the
trial, Stevenson's team found that children in both age groups who drank the
drinks containing additives displayed significantly more hyperactive
behavior. These children also had shorter attention spans. However, which
specific additives caused specific behavioral problems is not known, the
One of the additives, sodium benzoate, has been linked to cell damage in a
previous study, and to an increased for cancer. Sodium benzoate is found in
Coca-Cola, Pepsi Max and Diet Pepsi, and in many fruit drinks. Other
additives assessed in the study include a number of colorings -- sunset
yellow (E110), found in fruity drinks; carmoisine (E122), a red coloring
often added to jams; ponceau 4R (E124), a red food coloring; tartrazine
(E102), found in lollipops and carbonated drinks; quinoline yellow (E104), a
food coloring; and allura red AC (E129), and orange-red food dye.
"Although the use of artificial coloring in food manufacture might seem to
be superfluous, the same cannot be said for sodium benzoate, which has an
important preservative function. The implications of these results for the
regulation of food additive use could be substantial," the researchers
Based on these findings, the British government's Food Standards Agency
cautioned parents to be on the lookout for hyperactive behavior linked to
"Parents of children showing signs of hyperactivity are being advised that
cutting out certain artificial food colors from their diets might have some
beneficial effects on their behavior," the agency said on its Web site.
"However, we need to remember that there are many factors associated with
hyperactive behavior in children. These are thought to include genetic
factors, being born prematurely, or environment and upbringing," Dr, Andrew
Wadge, chief scientist at the Food Standards Agency, said in a statement.
Insights about the causes of ADHD should help parents implement preventive
strategies which are urgently needed, Katz noted. "A healthful,
unadulterated diet and regular physical activity seem like a good place to
start," he added.
For more information on food additives, visit the U.S. Food and
<http://www.cfsan.fda.gov/%7Elrd/foodaddi.html>> Drug Administration.
Rats on American diet died early fought continually and
were heavily diseased while those who ate raw lived longer, healthier and
were never diseased right to old age.
NaturalNews.com printable article
Originally published June 10 2008
Raw Foods vs. Cooked Foods - The Great American Rat Experiment
by Paul Eilers (see all articles by this author)
(NaturalNews) The following is an account of an interesting three-part
experiment comparing the effects of raw foods versus cooked foods in rats.
This account is taken from a book titled Goldot, by Lewis E. Cook, Jr. and
"It has been found that a group of rats who were fed diets of raw
vegetables, fruits, nuts and grains from birth grew into completely healthy
specimens and never suffered from any disease. They were never ill. They
grew rapidly, but never became fat, mated with enthusiasm, and had healthy
offspring. They were always gently affectionate and playful and lived in
perfect harmony with each other. Upon reaching an old age, equivalent to 80
years in humans, these rats were put to death and autopsied. At that
advanced age, their organs, glands, tissues and all body processes appeared
to be in perfect condition without any sign of aging or deterioration.
A companion group of rats were fed a diet comparable to that of the average
American and included white bread, cooked foods, meats, milk, salt, soft
drinks, candies, cakes, vitamins and other supplements, medicines for their
ailments, etc. During their lifetime, these rats became fat and from the
earliest age, contracted most of the diseases of modern American society
including colds, fever, pneumonia, poor vision, cataracts, heart disease,
arthritis, cancer, and many more.
Most of this group died prematurely at early ages, but during their
lifetime, most of them were vicious, snarling beasts, fighting with one
another, stealing one another's food and attempting to kill each other. They
had to be kept apart to prevent total destruction of the entire group. Their
offspring were all sick and exhibited the same general characteristics as
As this group of rats died one by one or in epidemics of various diseases,
autopsies were performed revealing extensive degenerative conditions in
every part of their bodies. All organs, glands, and tissues were affected,
as were the skin, hair, blood, and nervous system. They were all truly total
physical and nervous wrecks. The same conditions existed in the few which
survived the full duration of the experiment.
A third companion group of rats was fed the same diet as the second group to
an age equivalent to about forty years in humans. They displayed the same
general symptoms as the second group. They were sick and vicious so that
they had to be separated to prevent them from killing each other and
stealing one another's food. At the end of this initial period, all rats in
this group then received the natural (raw) diet of the first group of rats.
Within one month, the behavioral pattern had changed completely so that the
now docile, affectionate, playful creatures were once again able to live
together in a harmonious society and from this point on never suffered any
Several rats were put to death and autopsied at the end of the initial
period revealing the same general deterioration as that exhibited in the
second group of rats. However, the remaining rats lived out the full
duration of the experiment, to the equivalent of 80 years in humans, and
when they were autopsied there were no signs of aging or deterioration or
disease just as those in the first group. The obvious disease, degeneration,
and deterioration of body parts evident in their first half of life had been
completely reversed and excellent health restored.
The same principles apply to human life as there is only one Truth! Thus, it
may be concluded that sick people may be restored to health simply by
choosing the proper diet and observing the other rules of health. There is
no mystery. There is no external force that will help -- all healing is
accomplished within the body, by the body, in accordance with the laws of
organic life and health."
About the author
About the Author:
Paul F. Eilers is an independent nutrition researcher and writer. His main
interest is in cutting-edge nutrition that improves health and reverses
illness. For further information, visit
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