TIDBITS SOMETHING OLD AND SOMETHING NEW

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    HERE WILL BE SOME THINGS OLD ( FOR SOME ) AND NEW TO OTHERS

    INFORMATION THAT HAS BEEN AROUND AND EVERYONE SEEMS TO EITHER HAVE FORGOTTEN OR JUST TAKE FOR GRANTED HOPEFULLY YOU WILL ALL GAIN FROM THIS AND WHATEVER YOU USE HOPEFULLY IT WILL ASSIST YOU IN YOUR ENDEAVOR NOT ONLY TO BE HEALTHY BUT TO HAVE AN AUGMENTED LIFE AS WELL

    Fluoride put in drinking water and food by Nazis to make concentration camp inmates docile and apathetic; fluoride experiments on inmates written up and documented; fluoride an integral part of Zyklon gas and nerve agents. It’s all there in IBM-enumerated files, you don’t even need Freedom of Info access and yet the fluoride pushers deny this happened. * Nazi – IG Farben scientists brought to America and allowed to continue fluoride experiments here. Result was addition of fluoride to toothpaste. Yay! Peacetime benefit! Fluoride pushers deny this happened. * Fluoride gas from uranium processing killed and sickened more Manhattan Project workers than radiation ever did. Some of the files were accessed via FI. Documents revealed in various books and articles, most recently The Fluoride Deception by Chris Bryson. Fluoride pushers deny this happened. * Dr. Harold Carpenter Hodge, the “father of fluoridation”, injected hospital patients with plutonium and uranium salts without their knowledge or consent, killing most of them. Top secret Manhattan Project stuff. Some of his papers accessed via FI but others “lost” or “in transit”. Yeah, right. Hodge suspected fluoride was neurotoxic and tried to secure funding for animal studies. Was turned down, so he set about using the American people as his test subjects. Fluoride pushers deny this. Hodge took his secrets to his grave. * Fluoride salts used to treat hyperthyroid diseases right up to the nineteen fifties at about 2-4 mg. per day – less than we now get from drinking fluoridated water, juice, tea, and eating foods grown with fertilizer and pesticides. Thyroid diseases have grown exponentially but there is “no connection” or it is “not credible”. Fluoride pushers deny that fluoride suppresses thyroid. * The first fluoridated cities, Grand Rapids, Newburgh, Brantford, experienced large increases in heart disease, thyroid disease, goiter, diabetes, cancer cases and cancer mortality within five years. Fluoride pushers deny this. Claim there is “no credible science”. However, the same data showing the increase in those diseases shows that fluoridation didn’t reduce cavities, it merely delayed them because it makes teeth erupt later. Fluoride pushers say there was a 50% decrease in cavities but the data show that there were 50% fewer teeth to get cavities. When you compare them tooth for tooth, fluoridated children have just as many (or few) cavities as unfluoridated but a whole lot more dental fluorosis and skeletal defects. Fluoride pushers deny this. “Not credible”. * The first fluoridated cities had an increase in Down’s Syndrome babies in younger women, and premature births. Fluoride pushers deny this. “Not credible”. * Fluoride causes gum inflammation and irritation. The more fluoride you ingest over a lifetime, the more teeth you are likely to lose due to periodontal disease. One bright scientist got the idea to mix aspirin type anti-inflammatory drug with fluoride mouthwash all in one, to mask the fluoride effects. He applied for a patent, and in the application it clearly states that fluoride causes the gum irritation and inflammation. Fluoride pushers deny that fluoride is pro-inflammatory. “Not credible”. * Fluoride is neurotoxic. Dr. Phyllis Mullenix was given a grant to study the neurotoxic effects of cancer therapy on rat brains and developed a sophisticated computerized method (still called the Mullenix Method) to measure neurobehavioral decline from toxins and radiation. She also looked at the rat brain tissue and confirmed the damage. Kids who get cancer treatment suffer the same damage and same intellectual impairment if they survive. Well, then she got a grant to study fluoride and found the same results – rat brains were damaged from low doses of fluoride in water, the same way that they were damaged from radiation, chemo and steroids. If mother rats were given fluoride in pregnancy, the babies were born hyperactive and disorganized with damaged brains. If the baby rats were given fluoride they became lethargic and stupid and couldn’t do rat maze tests etc. and had damage to a different part of the brain that develops later. Fluoride pushers say Mullenix’s science is “not credible” even though it was rigorously peer reviewed and published in an accredited journal. However, her “not credible” science is still in use, as the Mullenix Method is the gold standard to this day. Mullenix however was fired for exposing fluoride as a neurotoxin. * Remember tuberculosis? Well, the same scientist who developed streptomycin that cured TB, used the same lab and same impeccable research methods to show that fluoridation was toxic. “Not credible.” The Nobel prize was awarded for discovery of Streptomycin. * Patients on kidney dialysis die from fluoride accumulation. Says so right on the death certificates. Their kidneys can’t excrete fluoride. Fluoride pushers say there are no side effects from drinking fluoridated water. * 1-2% of people are hypersensitive or allergic to fluoride. We’re talking several million people. Despite fourteen years of dental research and peer reviewed published science, fluoride pushers say we don’t exist. See, cavities are a terrorist threat and therefore human rights can be trampled and ignored.

     

     

     

    VITAMIN C and ASTHMA

    Vitamin C deficiency common in people with severe asthma

    Previous population studies have found an association between with decreased intakes of antioxidants such as vitamin C and incidence of asthma although follow-up studies looking particularly at vitamin C have produced conflicting results. The new study, published in the August issue of the European Respiratory Journal (vol 26, no2), investigated the possibilitythat decreased levels of antioxidants may also contributeto the development of severe asthma. Neil Misso from the Asthma & Allergy Research Institute in Australia and his colleagues compared the dietary intakes and blood concentrations of antioxidants, including vitamin C, in 28 patients with severe asthma compared with 53 mild asthmatic patients and 43 subjects without asthma. Among all subjects the dietary intakes of vitamin C and carotene, which are mainly derived from fruit and vegetables, were lower in males than in females. Men with severe asthma had a particularly low intake of these antioxidants. The blood concentrations of vitamin C were markedly lower in patients with severe asthma compared to subjects with mild asthma or those without asthma,and this difference was observed in both males and females, said the researchers. The study also identified patients with severe asthma as being more overweight, with a higher intake of fat and a higher blood cholesterol concentration compared with the other subjects.

    In addition, lung function was better in subjects with high blood vitamin C and low blood cholesterol concentrations.

     

    FOLIC ACID may protect against stroke independently of homocysteine levels

    FOLIC ACID may offer extra protection against stroke, on top of reducing levels of an amino acid related to the incident
    The B vitamin, found in green leafy vegetables and some bakery products,
    has previously been linked to lower risk of stroke, usually thought to be a result of its impact on homocysteine levels.

    Homocysteine, an amino acid, has been associated with higher risk of stroke and Alzheimer’s disease.

    But the new study showed that folate may actually work independently of homocysteine levels to protect against one type of stroke – haemorrhagic strokes, or those caused by bleeding in the brain.

    Writing in this month’s issue ofStroke (vol 36, issue 7, pp1426-31), Dr Bethany Van Guelpen and colleagues from Umea University in Sweden said they examined blood and dietary levels of folate and vitamin B12 in 62 patients who had a haemorrhagic stroke and 334 who had an ischaemic stroke. Blood levels of folate were inversely associated with the risk of hemorrhagic stroke, even after accounting for homocysteine levels and other risk factors like high blood pressure. They found no association between blood levels of vitamin B12 and either type of stroke. Nor was dietary folate associated with the risk of ischaemic stroke, although it was inversely associated with the risk of haemorrhagic stroke. Van Guelpen’s team notes that the lack of any association with ischemic stroke was unexpected. They point out that the food in Sweden is not fortified with folate and intake of fruit and vegetables is relatively low, so folate levels might not have been high enough to show a protective effect against ischemic stroke.

    folic acid supplements might slow the decline in memory usually seen with ageing,
    The new findings, presented at an Alzheimer’s prevention conference in Washington, give the growing number of elderly an inexpensive and safe way to improve quality of life. The Dutch trial found that middle-aged men and women
    who took 800mcg of folic acid a day over three years scored significantly better in cognitive tests than peers taking a placebo. Their memory was as good as if they were two to five years younger,said the researchers from Wageningen university in the Netherlands. “It’s the first study to convincingly show that folic acid can slow cognitive decline, said lead author Jane Durga. “We showed that folic acid, not a mix of B vitamins, can do the job.” Previous research has suggested that folic acid, as well as other B vitamins, can reduce levels of homocysteine, an amino acid thought to play a role in the onset of Alzheimer’s disease as well as heart disease and stroke. The subjects in this trial had not been diagnosed with Alzheimer’s however and therefore cannot demonstrate that folic acid helped stave off the disease but this is being investigated in other studies. The current study involved 818 men and post-menopausal women aged 50 to 70 years old who had elevated levels of homocysteine at baseline. They were randomized to receive either folic acid or a placebo for three years. Blood folate levels for those in the supplement group increased five-fold and plasma total homocysteine concentrations decreased by around 25 per centby the end of the study. In several cognitive tests, this group performed significantly better than the placebo group. Memory was equivalent to being 5.4 years younger and information processing was that of people two years younger. Sensory motor speed was typical of 1.9 years younger. The research adds to mounting evidence that increasing intake of the B vitamin can offer a variety of health benefits. Folic acid is proven to reduce birth defects and several studies suggest that it may also prevent heart disease and strokes. A new trial sponsored by the US National Institutes of Health is testing whether very high doses of folic acid and vitamins B6 and B12 can slow the rate of mental decline in people with Alzheimer’s. It is expected to be completed in February.

     

    Shugris said to be made from a proprietary blend of erythritol – a sugar alcohol that appears as an odorless white crystalline powder and is approximately 70 percent as sweet as sucrose and has a caloric value of 0.2 calories per gram – and tagatose to provide added sweetness and pre-biotic fiber to aid digestion.

    The product is patent-pending and its ingredients carry a GRAS (Generally Recognized As Safe) designation.

    Loren Miles, the company¡¯s CEO, explained to FoodNavigatorUSA.com that 94-95 percent of the sweetener is made from natural ingredients, meaning that the product is legally classified as natural.

    ¡°We are not stating that the product is all natural, we are legally natural,¡± said Miles.

    In his eyes, the only other sweetener on the market that could be classed as ¡°natural¡± is stavia, but this ingredient is not certified GRAS.

    Shugr is a remarkable new sugar substitute that tastes and cooks like sugar, is tooth friendly and also contains pre-biotic fiber, which assists in healthful digestion. Due to overwhelming demand since its introduction last December, will now be available at major health food and natural products stores starting in March 2005, with expectations to be in mass drug and food stores nationwide by year end.

    Shugr is made from a proprietary blend of erythritol, which occurs naturally in many fruits and vegetables, and tagatose, which provides added sweetness and pre-biotic fiber to aid digestion. This unique formulation results in a sweet taste that is remarkably like cane sugar with none of the aftertaste typically associated with other no calorie sweeteners. formulation is patent pending and its ingredients carry a GRAS (Generally Recognized As Safe) designation for food safety, as determined by the US Food & Drug Administration (FDA).

    ¡°High fructose corn syrup, sugar and artificial sweeteners are major health concerns today,¡± said Loren Miles, CEO of Swiss Research, Inc., the maker of Swiss Diet Shugr. ¡°Health officials and scientists are becoming increasingly alarmed about the possible link between these products and obesity, arguably the major health risk of our time. is the first natural, zero-calorie sweetener to provide consumers with a healthful alternative to what is presently on the market.¡±

    Leading zero-calorie sweeteners available today do not offer consumers a natural alternative. Splenda is made from sucralose, a synthetic ingredient, while Equal is made from aspartame, also a synthetic ingredient.

    ¡°Today marks an important step in the battle against obesity,¡± continued Mr. Miles. ¡°With Shugr, health-conscious people now have a natural, zero-calorie sweetener with a ¡®mouth-feel¡¯ quality that is nearly identical to that of cane sugar. is our Valentine¡¯s Day gift to the world!¡±

    A recent Associated Press article reported that many food and beverage manufacturers may not be able to obtain sucralose this year as a result of a short supply. ¡°We have received a flood of inquiries from food and beverage makers who are giving up on sucralose and wish to switch to Shugr,¡± said Mr. Miles. ¡°We have plenty of r for everyone.¡± is expected to be available in approximately 3,000 retail outlets including health food and other natural product stores as well as mass drug and food stores during the first quarter 2005,¡± continued Miles. ¡°We expect to announce a distribution deal with a major premium coffee house chain and a licensing agreement with a notable beverage and confection company in the coming months.¡±

    Erythritol

    Erythritol is a polyol (sugar alcohol) which is very popular for use in baking and as a general sweetener in low carb diets.

    ·        Low in calories: Erythritol has a very low caloric content; its value is 0.2 calories per gram for food labeling purposes in the United States and 0 (zero) calories per gram for food labeling purposes in Japan. This very low calorie value is due to erythritol¡¯s unique absorption and elimination process which does not require the metabolism of erythritol. Thus, erythritol is uniquely qualified as a very low calorie bulk sweetener for formulating ¡°light¡± and ¡°reduced calorie¡± products which require a 25% or more calorie reduction from the standard formulation. ·        High digestive tolerance: Erythritol is rapidly absorbed in the small intestine due to its small molecular size and structure. Several clinical studies conducted in Europe and Japan have shown that more than 90% of ingested erythritol is absorbed and excreted unchanged in urine within a 24-hour period. This digestive pathway allows less than 5% of ingested erythritol to reach the large intestine and be fermented into volatile fatty acids or metabolized into carbon dioxide. As a result, foods containing substantial amounts of erythritol are very unlikely to cause gaseous and laxation side effects. A recent clinical study concluded daily consumption of 1 gram per kilogram body weight is well tolerated by adults as compared to sucrose containing foods. ·        Safe for people with diabetes: Single dose and 14-day clinical studies demonstrate erythritol does not affect blood serum glucose or insulin levels. Clinical studies conducted in people with diabetes conclude that erythritol may be safely used to replace sucrose in foods formulated specifically for people with diabetes. Of course, those with diabetes should consider the impact on their diet of other ingredients used in foods sweetened with erythritol. ·        Does not cause tooth decay: Erythritol like other polyols is resistant to metabolism by oral bacteria which break down sugars and starches to produce acids which may lead to tooth enamel loss and cavities formation. They are, therefore, non-cariogenic. The usefulness of polyols, including erythritol, as alternatives to sugars and as part of a comprehensive program including proper dental hygiene has been recognized by the American Dental Association. The FDA has approved the use of a “does not promote tooth decay” health claim in labeling for sugar-free foods that contain erythritol or other polyols.

    Erythritol, a polyol (sugar alcohol), is a good-tasting bulk sweetener which is suitable for a variety of reduced- calorie and sugar-free foods. It has been part of the human diet for thousands of years due to its presence in fruits and other foods such as pears, melons and grapes, as well as foods such as mushrooms and fermentation-derived foods such as wine, soy sauce and cheese. Erythritol has a high digestive tolerance (unlike Maltitol’s laxative effects), is safe for people with diabetes, and does not promote tooth decay.

    Erythritol, because it is such a small molecule behaves differently from all other polyols in the way it passes through the human digestive system, and therefore has a unique metabolic profile. The low molecular weight allows more than 90% of the ingested erythritol to be rapidly absorbed from the small intestine. It is not metabolized and is excreted unchanged in the urine.

    Since 1990, erythritol has been commercially produced and added to foods and beverages to provide sweetness, as well as enhance their taste and texture.

    Erythritol is a white crystalline powder that is odorless, with a clean sweet taste that is similar to sucrose. It is approximately 70% as sweet as sucrose and flows easily due to its non-hygroscopic character. Like other polyols, erythritol does not promote tooth decay and is safe for people with diabetes. However, erythritol¡¯s caloric value of 0.2 calories per gram and high digestive tolerance distinguishes it from some other polyols. It has approximately 7 to 13% the calories of other polyols and 5% the calories of sucrose. Because erythritol is rapidly absorbed in the small intestine and rapidly eliminated by the body within 24 hours, laxative side effects sometimes associated with excessive polyol consumption are unlikely when consuming erythritol containing foods.

    Examples of energy values (calories) for polyols (sugar alcohols) in various countries/areas (Kcal/g)

    Sorbitol
    Mannitol
    Isomalt
    Erythritol

    Japan

    3.0
    2.0
    2.0
    2.0
    3.0
    0.0

    USA

    2.6
    1.6
    3.0
    2.0
    2.4
    0.2

    Canada

    2.6
    1.6
    3.0
    2.0
    3.0

    ANZ *

    3.3
    2.1
    3.8
    2.9
    3.3
    0.2

    EU

    2.4
    2.4
    2.4
    2.4
    2.4

    * Australia and New Zealand

     

    A GRAS (Generally Recognized As Safe) affirmation petition submitted by a consortium of erythritol manufacturers (Cerestar Holding B.V., Mitsubishi Chemical Corporation and Nikken Chemicals Co.) was accepted for filing by the U.S. Food and Drug Administration on January 15, 1997. This allows manufacturers to produce and sell erythritol containing foods in the United States. Erythritol is regulated as a direct food ingredient in Japan and since 1990 it has been used in many Japanese food categories.

    Safety

    The safety of erythritol as a food ingredient under conditions of its intended use is substantiated by a number of human and animal safety studies, including short- and long- term feeding, multi-generation reproduction and teratology studies.

    The U.S. GRAS affirmation petition states erythritol is intended for use as flavor enhancer, formulation aid, humectant, nutritive sweetener, stabilizer and thickener, suquestrant and texturizer. The petition lists maximum erythritol use levels of 100% in sugar substitutes, 50% in hard candies, 40% in soft candies, 1.5% in reduced and low calorie beverages, 60% in fat based creams for cookies, cakes and pastries, 7% in dietetic cookies and wafers, and 60% in chewing gum.

    Erythritol has been used in Japan since 1990 in candies, chocolates, soft drinks, chewing gums, yogurts, fillings, cookie coatings, jellies, jams and sugar substitutes. Petitions have been submitted to additional governmental agencies throughout the world to expand the use of erythritol.

    Multiple Ingredient Approach to Calorie Control – Erythritol blends well with other polyols and flavors and can mask off-flavors such as bitterness sometimes associated with other low-calorie sweeteners. Erythritol is synergistic with low-calorie sweeteners such as aspartame and acesulfame potassium, resulting in a sweetener combination which is sweeter than the sum of the individual components and with an improved taste profile with superior taste, economic and stability advantages.

     

    High antioxidant: the future of peanuts?

    Peanuts are in the news again as being healthy – despite their high-fat levels – as researchers suggest that they may be as rich in antioxidants as many fruits.
    Scientists from the University of Florida have found that peanuts often rival fruits in their levels of antioxidant.

    “When it comes to antioxidant content, peanuts are right up there with strawberries,” said Steve Talcott, an assistant professor of food science and human nutrition at UF’s Institute of Food and Agricultural Sciences. “We expected a fairly high antioxidant content in peanuts, but we were a bit shocked to find that they’re as rich in antioxidants as many kinds of fruit.” Antioxidants are chemicals that block the aging effects of free radicals – unstable molecules naturally occurring in the human body that damage living cells. The damage caused by free radicals has been linked to heart disease, stroke, certain cancers and macular degeneration of the eye. The Florida researchers found that peanuts contain high concentrations of polyphenols – particularly p-coumaric acid – and that roasting can increase the level of the compund, boosting overall antioxidant content by as much as 22 percent. “If you compare peanuts to other foods people think of as rich in antioxidants– mostly fruits and berries – peanuts come out somewhere in the middle,”said Talcott. “They’re no match for the foods at the top of the scale, such as pomegranate, but they do rival other foods.” He said roasted peanuts are about as rich in antioxidants as blackberries or strawberries, and richer in the chemicals than fruits such as apples, carrots or beets. The researchers’ findings were part of a broader study designed to measure the nutritional differences between traditional peanut breeds and the growing number of high oleic (“good” fat) peanuts now available to peanut growers. However, the tests showed no significant differences in antioxidant content between high-oleic and traditional peanuts. Agronomy professor Dan Gorbet, heads of the University of Florida’s peanut-breeding program, said it should be possible to breed the nuts with the purpose of creating high antioxidant levels.“The big question is not whether it can be done – the question is whether the demand is there. So far, people haven’t been seeking out peanuts for their antioxidant content, but maybe in the future they will be,” said Gorbet. Last month, a study from Pennsylvania State University suggested that one serving of peanuts or peanut butter a day could help children and adults meet requirements for nutrients often lacking in American diets. Kristen Ciuba, a spokesperson for the The Peanut Institute that part funded the research, that although past studies had shown that peanuts are high in nutrients, this was the first time, to their knowledge, a study had shown that just one portion a day could provide enough nutrients. Moroever, peanut butter and peanut eaters had increased levels of vitamin A, vitamin E, folate, calcium, magnesium, zinc, iron and dietary fiber in their diets. The researchers also concluded that their study “helps to dispel the myth that higher-fat foods automatically lead to weight gain”, noting that the peanut eaters had leaner bodies compared to the non-peanut eaters, as measured by body mass index (BMI), an indicator of body fatness. Peanut eaters also had lower intakes of “bad” saturated fat and cholesterol, and higher intakes of “good” monounsaturated fat and polyunsaturated fat. “Peanuts are higher in fats than other foods, but most of these fats are unsaturated

    Herbs and spices extracts could be natural antioxidants

    Extracts from laurel and basil are promising alternatives to synthetic antioxidants, says new research from Finland.
    Interest is growing in plant-derived food additives as replacements to synthetic antioxidants like butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT) to slow down the oxidative deterioration of food. In the new study, published in the journal Food Chemistry (Vol. 97, pp. 122-129), extracts of nine difference herbs and spices were tested for their antioxidant activity and phenol content, compounds shown to be potent antioxidants. Extracts were obtained for basil, laurel, parsley, juniper, aniseed, fennel, cumin, cardamom and ginger. To make the extracts suitable as food additives, the hydrodistillation method was used to remove the essential oils from the herbs and spices that carry the intrinsic flavour. “The extraction yields range from 88 milligrams per gram (mg/g) of plant material for cardamom to 422 mg/g plant material for juniper. No significant association could be found between the extraction yields and the total phenols,”reported lead author Iris Hinneburg from the University of Helsinki. The extraction of the active compounds was not straightforward for herbs and spices. Parsley leaves produced a jelly-like substance, and cardamom led to filtrations problems. These problems, the researchers proposed, were the cause of the low extraction yields for these herbs. The highest concentrations of phenols were found in basil (147 mg/g) and laurel (92 mg/g). Perhaps unsurprisingly, given the phenol concentrations, the greatest antioxidant activities were for basil and laurel, for all of the assays except the iron chelation assay. “The good correlation between the results form total phenols analysis and the antioxidative assays has been previously reported it is important to characterise the extracts by a variety of antioxidant assays,“One gram of laurel extract was as effective as about 212 mg of Trolox (a water-soluble vitamin E analogue) in the prevention of lipid peroxidation. Basil extract offers the same protection as 177 mg trolox,” reported Hinneburg. The researchers said that optimisation of the extraction process could possibly increas the trolox comparison ratios.

    “As the extracts are better soluble in aqueous media than are the synthetic antioxidants, they offer a promising alternative as food ingredients with antioxidant activity THIS IS A PROFOUND COMMENT…THE POTUGUESE HAVE BEEN USING THIS HERB FOR YEARS IN THERE FATTY FOODS AND DON’T HAVE PROBLEMS WITH CHOLESTEROL A THE WEST DOES ….. NOW YOU CAN SEE WHY, THE BAY PROTESCTS THE BODY BY PRESERVING THE FATS …NOT ALLOWING THEM TO PERIODIZE …OR RATHER TO SLOW DOWN THE PROCESS AND AS A FREE RADICAL SCAVENGER REMOVE THE DAMAGED FATS

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