Showing posts with label additives in your food. Show all posts
Showing posts with label additives in your food. Show all posts
Tuesday, October 16, 2007
Study linking Hyperactivity in kids to food additives
A study in the UK linking ADHD and food additives. Way to go UK!
Thursday, October 11, 2007
How to tell if MSG is in your food
MSG is in everything.
Here is a list of foods that contain MSG
Everything!
Here is a list of foods that contain MSG
Everything!
Aspatame can make your hungry
Here is a doctor who says that aspartame makes you hungry. Eat a chemical that has less calories to help you lose weight. It makes you eat more. Mix it with MSG which also makes you eat more, and makes the food taste better and you get a society full of disease and wonder why people can't lose weight. So, suppose that we blame the disease on the weight gain.
Think about it. You eat MSG and aspartame, you eat more you gain more weight, now you have problems with your body and it is blamed on being over weight.
You eat aspartame it makes you hungry, so the food you eat to make you skinny, makes you eat more. Society says your illness is because of your weight, so you eat more aspartame and MSG and you gain more weight.
Still, it's your fault for not having good willpower? Then you get glaucoma from the MSG and they give you a a glutamate blocker which blocks the affect of the MSG and your glaucoma gets better.
Someone is making a lot of Money. MSG minus MSG makes you feel better, then you eat it again and take the drug again.
Think about it. You eat MSG and aspartame, you eat more you gain more weight, now you have problems with your body and it is blamed on being over weight.
You eat aspartame it makes you hungry, so the food you eat to make you skinny, makes you eat more. Society says your illness is because of your weight, so you eat more aspartame and MSG and you gain more weight.
Still, it's your fault for not having good willpower? Then you get glaucoma from the MSG and they give you a a glutamate blocker which blocks the affect of the MSG and your glaucoma gets better.
Someone is making a lot of Money. MSG minus MSG makes you feel better, then you eat it again and take the drug again.
Thursday, October 4, 2007
Additives banned in food but allowed in children's medicine
Here is an article stating that additives in children's medicines banned for children under 3 in the child's food, are still in their medicine.
These additives are not banned in the US but should be. The United States doesn't ban them in the foods OR the medicines. Why Not?
At least the UK has a good start. Here in the US we have a lot to learn.
These additives are not banned in the US but should be. The United States doesn't ban them in the foods OR the medicines. Why Not?
At least the UK has a good start. Here in the US we have a lot to learn.
They Are What You Feed Them By Alex Richardson
This is a website connecting food and behavior in the UK. There is a book listed there called They are What you Feed Them. By Alex Richardson. There is an excerpt from this book in fabresearch.org. I read the excerpt but not the whole book yet. It describes the problem in the UK but I have been to the UK and it's far worse in the US. I think it's the reason so many poor people have learning difficulties and behavior issues is because junk food is cheap and available. There are more brands with no nutrients and not even real food cheap and available in the UK. There are also some additives banned in the UK but available easily in the US.
I have to go. I'll find some later.
I have to go. I'll find some later.
Wednesday, October 3, 2007
Aluminum in soy. I didn't know.
This is a good article about soy. If you have thyroid issues or fertility issues. Avoid the Soy.
SAY IT AIN'T SOy!
We Americans hear something is good for us and we gobble it up. If a little is good, then a lot must be great, right? But just because it says "soy" on the label, doesn't mean it's good for us. True that soy is versatile and lends itself to everything from milk and yogurt to soy dogs, from snack nuts to tofu. It is low in saturated fat, high in polyunsaturated fatty acids (PUFA) (good fat) and low in cholesterol. It is full of essential amino acids, is a good source of B Vitamins, has Phytochemicals, is a source of protein , and in certain forms, it may even be a source of calcium. But for many, soy must be avoided and labels must be read carefully as soy is an allergen. Most people who have food allergies, have an allergy to soy. This can be difficult because many common foods contain some form of soy. Most snacks, baked foods, breads, canned tuna in oil, cereals, crackers, infant formulas, sauces, soups and even some nut butters, including peanut butter, contain soy.
The next problem is that soy crops are heavily doused with pesticides. Therefore, if buying soy products, make sure they are always organic. In addition, most soy beans are now GMO and the genetically engineered soy beans have less of the good and more of the bad parts of soy. The bad part of soy? Read on...
There is quite a debate about whether soy is good for us or even bad for us. The problem is that isoflavones mimic estrogen. There are conflicting reports about it decreasing or increasing the risk of breast cancer, for example. There are reports about lower prostate cancer in men and at the same time reports about it increasing the risk of Alzheimer's. If choosing soy, choose it in moderation because the verdict is still out on the benefits or possible disadvantages of soy, especially in the amounts we are eating it in the U.S. There are clear warnings that isoflavones, a flavanoid found in soy, should never top 25 milligrams (the FDA's maximum safe amount) in any one day. This is easy to reach with a big glass of soy milk, soy yogurt, and since soy IS in almost everything processed we eat and in many supplements.
The fact is that we just don't know how soy, especially in the quantities we are consuming, affects our bodies. And each of us is unique: our genetics, our health background, our current health status; soy affects each differently. As John Robbins states, "We are eating soy products today at levels never before seen in history." We are walking experiments with all the soy (just like we are with HFCS and GMO).
All reports that I've read indicate that fermented soy products like miso, nato, fermented tofu, soymilk from fermented beans, soy or tamari or shoyu sauce, and tempeh, are fine in moderation. The long fermentation process neutralizes the natural toxins found in soy. Soy is said to inhibit our bodies from absorbing calcium, protein, magnesium, zinc and iron because they are quite high in phytic acid. Phytate is a salt that makes calcium, zinc, iron and other nutrients insoluble so that they are not absorbed by the body properly. The fermentation process (for miso, tempeh, and sauces) reduces the phytates. In addition, eating meat or fish with the soy product (like miso soup with some chicken , tofu in a fish broth, meat with tofu) also reduces the phytates and allows our bodies to absorb these essential minerals.
Up for debate is the value of soy milk, soy yogurt, soy dogs and other products made from soy in it's unfermented state.
One thing is clear, The Green Guide, Dr. Mercola, John Robbins, and Dr. Weil all agree that certain derivatives of soy, such as soybean oil, soy lecithin, hydrolyzed vegetable protein, hydrolyzed soy protein, and soy protein isolates should be avoided. Many milks and tofu-based ice creams are from SPI. SPI is a cheap way for companies to add protein to energy bars to make them seem healthful. The soy protein isolate is actually the left over by-product of creating soy oil so instead of throwing it away, it gets added to processed foods to add protein. In order to extract the protein and reduce the enzyme inhibitors in soy, they must be treated with a high temperature chemical process. Toxins and carcinogens are created during this process including nitrates, MSG, and lysinoalanine. Read your ingredients well and avoid foods that contain:
Hydrolyzed Soy Protein
Hydrolyzed Vegetable Protein
Soy Flour
Soy Oil (also look for Vegetable Oil - most is actually soy oil)
Soy Lecithin (GMO especially)
Soy Protein Isolates (SPI)
Textured Vegetable Protein (TVP)
In order to create SPI, they first place the soy beans in a chemical alkaline bath which removes the fiber. Then the soy is separated in an acid wash. This is usually done in aluminum tanks (cheaper than other materials and good at conducting heat) and the aluminum does leach into the soy product. Soy Protein Isolate and many processed soy products, including some brands of Tofu , are regularly made by heating and chemically treating the soy in aluminum vats. This treatment leaches aluminum into the soy product as well as carcinogens and toxins. Then it is neutralized in an alkalaline bath once again. Toxic Lysinoalanine is created during this process. The curds are then spray dried at high temperatures to create SPI. During this process, nitrates are formed. Then extruded at high temperature and high pressure to produce the TVP (textured vegetable protein). MSG and Artificial flavors may be added to SPI or TVP to mask the soybeany flavor.
The irony is that the high temperatures used to create the SPI (and to get rid of most of the phytates) also makes it difficult to impossible for our bodies to absorb the protein.
When we eat soy, we need more Vitamin D, E, K, and B12 for normal health and growth. Soy has been said to negatively affect thyroid function. Since soy mimics estrogen, studies have indicated that it can cause fertility problems. Soy has been linked to a number of illnesses and symptoms including fatigue, fertility and reproductive problems, Alzheimer's, and other mental problems. At the same time soy has been praised for lowering the risk of colon cancer, retaining bone mass, reducing hot flashes in menopausal women, and inhibiting prostate cancer. In one study, women are been advised to eat soy and then another cautions against it. Soy formula for babies has been under controversial debate for some time now. Children and soy are of greater concern because their bodies are growing. There could be long term health effects from eating soy as a baby or a child that we are still yet unaware. The safe amount of soy? Who knows, for some of us it is more than for others of us. Personally, our family chooses to avoid processed soy products and soy protein isolates and only eat fermented soy in moderation.
Proponents all point to the fact that the Japanese tend to be a healthier group of people. But when you look more deeply, you see that they eat 7 to 10 grams (that's only about 2 teaspoons!!) of whole soy foods including tofu, edamame, tempeh, soy sauce, and miso each day as well as a diet rich in vegetables, fish, fruits, ginger, sea vegetables, and green tea. They do not eat processed foods with SPI, like cookies, milk, crackers, protein bars, and soy dogs.
Food and eating, weight and energy, it all comes back to the basics. Eat greens to prevent cancer instead of the latest cure craze. Eat more organic fruits and vegetables. Live a healthy lifestyle. Get your 9 a day!
Books:
The Whole Soy Story is the book that tells the the whole soy story that scientists know, that we need to know, and that the soy industry has tried to suppress. Not all types of soy foods are good for us. Even good soy products must be eaten in appropriate quantities. Dozens of respected scientists have issued warnings stating that the possible benefits eating soy should be weighed against proven risks. This book will change your diet and may save your life.
SAY IT AIN'T SOy!
We Americans hear something is good for us and we gobble it up. If a little is good, then a lot must be great, right? But just because it says "soy" on the label, doesn't mean it's good for us. True that soy is versatile and lends itself to everything from milk and yogurt to soy dogs, from snack nuts to tofu. It is low in saturated fat, high in polyunsaturated fatty acids (PUFA) (good fat) and low in cholesterol. It is full of essential amino acids, is a good source of B Vitamins, has Phytochemicals, is a source of protein , and in certain forms, it may even be a source of calcium. But for many, soy must be avoided and labels must be read carefully as soy is an allergen. Most people who have food allergies, have an allergy to soy. This can be difficult because many common foods contain some form of soy. Most snacks, baked foods, breads, canned tuna in oil, cereals, crackers, infant formulas, sauces, soups and even some nut butters, including peanut butter, contain soy.
The next problem is that soy crops are heavily doused with pesticides. Therefore, if buying soy products, make sure they are always organic. In addition, most soy beans are now GMO and the genetically engineered soy beans have less of the good and more of the bad parts of soy. The bad part of soy? Read on...
There is quite a debate about whether soy is good for us or even bad for us. The problem is that isoflavones mimic estrogen. There are conflicting reports about it decreasing or increasing the risk of breast cancer, for example. There are reports about lower prostate cancer in men and at the same time reports about it increasing the risk of Alzheimer's. If choosing soy, choose it in moderation because the verdict is still out on the benefits or possible disadvantages of soy, especially in the amounts we are eating it in the U.S. There are clear warnings that isoflavones, a flavanoid found in soy, should never top 25 milligrams (the FDA's maximum safe amount) in any one day. This is easy to reach with a big glass of soy milk, soy yogurt, and since soy IS in almost everything processed we eat and in many supplements.
The fact is that we just don't know how soy, especially in the quantities we are consuming, affects our bodies. And each of us is unique: our genetics, our health background, our current health status; soy affects each differently. As John Robbins states, "We are eating soy products today at levels never before seen in history." We are walking experiments with all the soy (just like we are with HFCS and GMO).
All reports that I've read indicate that fermented soy products like miso, nato, fermented tofu, soymilk from fermented beans, soy or tamari or shoyu sauce, and tempeh, are fine in moderation. The long fermentation process neutralizes the natural toxins found in soy. Soy is said to inhibit our bodies from absorbing calcium, protein, magnesium, zinc and iron because they are quite high in phytic acid. Phytate is a salt that makes calcium, zinc, iron and other nutrients insoluble so that they are not absorbed by the body properly. The fermentation process (for miso, tempeh, and sauces) reduces the phytates. In addition, eating meat or fish with the soy product (like miso soup with some chicken , tofu in a fish broth, meat with tofu) also reduces the phytates and allows our bodies to absorb these essential minerals.
Up for debate is the value of soy milk, soy yogurt, soy dogs and other products made from soy in it's unfermented state.
One thing is clear, The Green Guide, Dr. Mercola, John Robbins, and Dr. Weil all agree that certain derivatives of soy, such as soybean oil, soy lecithin, hydrolyzed vegetable protein, hydrolyzed soy protein, and soy protein isolates should be avoided. Many milks and tofu-based ice creams are from SPI. SPI is a cheap way for companies to add protein to energy bars to make them seem healthful. The soy protein isolate is actually the left over by-product of creating soy oil so instead of throwing it away, it gets added to processed foods to add protein. In order to extract the protein and reduce the enzyme inhibitors in soy, they must be treated with a high temperature chemical process. Toxins and carcinogens are created during this process including nitrates, MSG, and lysinoalanine. Read your ingredients well and avoid foods that contain:
Hydrolyzed Soy Protein
Hydrolyzed Vegetable Protein
Soy Flour
Soy Oil (also look for Vegetable Oil - most is actually soy oil)
Soy Lecithin (GMO especially)
Soy Protein Isolates (SPI)
Textured Vegetable Protein (TVP)
In order to create SPI, they first place the soy beans in a chemical alkaline bath which removes the fiber. Then the soy is separated in an acid wash. This is usually done in aluminum tanks (cheaper than other materials and good at conducting heat) and the aluminum does leach into the soy product. Soy Protein Isolate and many processed soy products, including some brands of Tofu , are regularly made by heating and chemically treating the soy in aluminum vats. This treatment leaches aluminum into the soy product as well as carcinogens and toxins. Then it is neutralized in an alkalaline bath once again. Toxic Lysinoalanine is created during this process. The curds are then spray dried at high temperatures to create SPI. During this process, nitrates are formed. Then extruded at high temperature and high pressure to produce the TVP (textured vegetable protein). MSG and Artificial flavors may be added to SPI or TVP to mask the soybeany flavor.
The irony is that the high temperatures used to create the SPI (and to get rid of most of the phytates) also makes it difficult to impossible for our bodies to absorb the protein.
When we eat soy, we need more Vitamin D, E, K, and B12 for normal health and growth. Soy has been said to negatively affect thyroid function. Since soy mimics estrogen, studies have indicated that it can cause fertility problems. Soy has been linked to a number of illnesses and symptoms including fatigue, fertility and reproductive problems, Alzheimer's, and other mental problems. At the same time soy has been praised for lowering the risk of colon cancer, retaining bone mass, reducing hot flashes in menopausal women, and inhibiting prostate cancer. In one study, women are been advised to eat soy and then another cautions against it. Soy formula for babies has been under controversial debate for some time now. Children and soy are of greater concern because their bodies are growing. There could be long term health effects from eating soy as a baby or a child that we are still yet unaware. The safe amount of soy? Who knows, for some of us it is more than for others of us. Personally, our family chooses to avoid processed soy products and soy protein isolates and only eat fermented soy in moderation.
Proponents all point to the fact that the Japanese tend to be a healthier group of people. But when you look more deeply, you see that they eat 7 to 10 grams (that's only about 2 teaspoons!!) of whole soy foods including tofu, edamame, tempeh, soy sauce, and miso each day as well as a diet rich in vegetables, fish, fruits, ginger, sea vegetables, and green tea. They do not eat processed foods with SPI, like cookies, milk, crackers, protein bars, and soy dogs.
Food and eating, weight and energy, it all comes back to the basics. Eat greens to prevent cancer instead of the latest cure craze. Eat more organic fruits and vegetables. Live a healthy lifestyle. Get your 9 a day!
Books:
The Whole Soy Story is the book that tells the the whole soy story that scientists know, that we need to know, and that the soy industry has tried to suppress. Not all types of soy foods are good for us. Even good soy products must be eaten in appropriate quantities. Dozens of respected scientists have issued warnings stating that the possible benefits eating soy should be weighed against proven risks. This book will change your diet and may save your life.
Thursday, September 6, 2007
Popcorn Lung
Popcorn lung patient inhaled fumes daily
By P. SOLOMON BANDA, Associated Press Writer 34 minutes ago
CENTENNIAL, Colo. - Wayne Watson loved microwave popcorn so much he would eat at least two bags each night, breathing in the steam from the just-opened package, until doctors told him it may have made him sick.
ADVERTISEMENT
Click here to find out more!
Watson, whose case of "popcorn lung" is the sole reported case of the disease in a non-factory worker, said he is convinced his heavy consumption of popcorn caused his health problems.
In an interview with The Associated Press on Wednesday, the 53-year-old furniture salesman had a message to convey: "America: Read the labels, and just be careful about what we put into our bodies and always practice moderation," Watson said. "Don't go crazy."
Popcorn flavoring contains the chemical diacetyl, which has been linked to lung damage in factory workers testing hundreds of bags of microwave popcorn per day and inhaling its fumes. The chemical is a naturally occurring compound that gives butter its flavor and is also found in cheese and even wine, according to the National Institute of Occupational Safety and Health.
It's been approved by the Food and Drug Administration as a flavor ingredient, but hundreds of workers have sued flavoring makers in recent years for lung damage.
There are no warnings from federal regulators, nor is there medical advice on how consumers should treat news of the rare, life-threatening disease, bronchiolitis obliterans, also known as popcorn lung.
Dr. Cecile Rose, a lung specialist at the National Jewish Medical and Research Center in Denver who diagnosed Watson's case in February, told the AP that no definite link has been established between Watson's heavy popcorn consumption and his lung disease, but that "the possibility raises public health concerns."
Doctors tested Watson's home for levels of diacetyl fumes and found that while popcorn was microwaved in the kitchen, peak levels of the fumes were similar to those measured in factories, Rose said.
While she still lets her kids microwave popcorn at home, Rose said she is concerned that the high levels of fumes measured at Watson's home could be present anytime consumers microwave popcorn, and that these high levels — and not just the cumulative effect of exposures in the factory — could be a factor in causing the disease.
"We don't know yet. We think it's a possibility," said Rose, who recommended the popcorn bags be tested further.
On Wednesday, the nation's largest microwave popcorn maker, ConAgra, said it would stop using diacetyl within a year out of concern for its workers — not because of risks to consumers. ConAgra makes Act II and Orville Redenbacher brands.
The Flavor and Extract Manufacturers Association said that Rose's finding does not suggest a risk from eating microwave popcorn.
Watson said he still craves popcorn but has taken his doctors' advice and snacks now on fruits and vegetables. He said his breathing has improved and he's lost 35 pounds. He no longer uses an inhaler or takes steroids.
By P. SOLOMON BANDA, Associated Press Writer 34 minutes ago
CENTENNIAL, Colo. - Wayne Watson loved microwave popcorn so much he would eat at least two bags each night, breathing in the steam from the just-opened package, until doctors told him it may have made him sick.
ADVERTISEMENT
Click here to find out more!
Watson, whose case of "popcorn lung" is the sole reported case of the disease in a non-factory worker, said he is convinced his heavy consumption of popcorn caused his health problems.
In an interview with The Associated Press on Wednesday, the 53-year-old furniture salesman had a message to convey: "America: Read the labels, and just be careful about what we put into our bodies and always practice moderation," Watson said. "Don't go crazy."
Popcorn flavoring contains the chemical diacetyl, which has been linked to lung damage in factory workers testing hundreds of bags of microwave popcorn per day and inhaling its fumes. The chemical is a naturally occurring compound that gives butter its flavor and is also found in cheese and even wine, according to the National Institute of Occupational Safety and Health.
It's been approved by the Food and Drug Administration as a flavor ingredient, but hundreds of workers have sued flavoring makers in recent years for lung damage.
There are no warnings from federal regulators, nor is there medical advice on how consumers should treat news of the rare, life-threatening disease, bronchiolitis obliterans, also known as popcorn lung.
Dr. Cecile Rose, a lung specialist at the National Jewish Medical and Research Center in Denver who diagnosed Watson's case in February, told the AP that no definite link has been established between Watson's heavy popcorn consumption and his lung disease, but that "the possibility raises public health concerns."
Doctors tested Watson's home for levels of diacetyl fumes and found that while popcorn was microwaved in the kitchen, peak levels of the fumes were similar to those measured in factories, Rose said.
While she still lets her kids microwave popcorn at home, Rose said she is concerned that the high levels of fumes measured at Watson's home could be present anytime consumers microwave popcorn, and that these high levels — and not just the cumulative effect of exposures in the factory — could be a factor in causing the disease.
"We don't know yet. We think it's a possibility," said Rose, who recommended the popcorn bags be tested further.
On Wednesday, the nation's largest microwave popcorn maker, ConAgra, said it would stop using diacetyl within a year out of concern for its workers — not because of risks to consumers. ConAgra makes Act II and Orville Redenbacher brands.
The Flavor and Extract Manufacturers Association said that Rose's finding does not suggest a risk from eating microwave popcorn.
Watson said he still craves popcorn but has taken his doctors' advice and snacks now on fruits and vegetables. He said his breathing has improved and he's lost 35 pounds. He no longer uses an inhaler or takes steroids.
Tuesday, September 4, 2007
Peter Jennings and food subsidies
This is a series of videos about how high fructose corn syrup is making the world obese. The farm subsidy program is geared toward the processed food industry. Over 90 percent of the food you would buy is from the processed food industry. This is the highest profit margin. It's also making us fat.
They seem to say that it's our fault for buying it. Okay, let's not buy any more high fructose corn syrup. The Real Food Diet.
They seem to say that it's our fault for buying it. Okay, let's not buy any more high fructose corn syrup. The Real Food Diet.
Tuesday, June 19, 2007
Symptoms caused by Aspartame
Those reactions included:
Abdominal Pain
Anxiety attacks
arthritis
asthma
Asthmatic Reactions
Bloating, Edema (Fluid Retention)
Blood Sugar Control Problems (Hypoglycemia or Hyperglycemia)
Brain Cancer (Pre-approval studies in animals)
Breathing difficulties
burning eyes or throat
Burning Urination
can't think straight
Chest Pains
chronic cough
Chronic Fatigue
Confusion
Death
Depression
Diarrhea
Dizziness
Excessive Thirst or Hunger
fatigue
feel unreal
flushing of face
Hair Loss (Baldness) or Thinning of Hair
Headaches/Migraines dizziness
Hearing Loss
Heart palpitations
Hives (Urticaria)
Hypertension (High Blood Pressure)
Impotency and Sexual Problems
inability to concentrate
Infection Susceptibility
Insomnia
Irritability
Itching
Joint Pains
laryngitis
"like thinking in a fog"
Marked Personality Changes
Memory loss
Menstrual Problems or Changes
Migraines and Severe Headaches (Trigger or Cause From Chronic Intake)
Muscle spasms
Nausea or Vomiting
Numbness or Tingling of Extremities
Other Allergic-Like Reactions
Panic Attacks
Phobias
poor memory
Rapid Heart Beat
Rashes
Seizures and Convulsions
Slurring of Speech
Swallowing Pain
Tachycardia
Tremors
Tinnitus
Vertigo
Vision Loss
Weight gain
Aspartame Disease Mimics Symptoms or Worsens the Following Diseases
Alzheimer's Disease
Arthritis
Birth Defects
Chronic Fatigue Syndrome
Diabetes and Diabetic Complications
Epilepsy
Fibromyalgia
Lupus
Lyme Disease
Lymphoma
Multiple Chemical Sensitivities (MCS)
Multiple Sclerosis (MS)
Parkinson's Disease
How it happens:
See the link for a good explanation of the problems from aspartame
Abdominal Pain
Anxiety attacks
arthritis
asthma
Asthmatic Reactions
Bloating, Edema (Fluid Retention)
Blood Sugar Control Problems (Hypoglycemia or Hyperglycemia)
Brain Cancer (Pre-approval studies in animals)
Breathing difficulties
burning eyes or throat
Burning Urination
can't think straight
Chest Pains
chronic cough
Chronic Fatigue
Confusion
Death
Depression
Diarrhea
Dizziness
Excessive Thirst or Hunger
fatigue
feel unreal
flushing of face
Hair Loss (Baldness) or Thinning of Hair
Headaches/Migraines dizziness
Hearing Loss
Heart palpitations
Hives (Urticaria)
Hypertension (High Blood Pressure)
Impotency and Sexual Problems
inability to concentrate
Infection Susceptibility
Insomnia
Irritability
Itching
Joint Pains
laryngitis
"like thinking in a fog"
Marked Personality Changes
Memory loss
Menstrual Problems or Changes
Migraines and Severe Headaches (Trigger or Cause From Chronic Intake)
Muscle spasms
Nausea or Vomiting
Numbness or Tingling of Extremities
Other Allergic-Like Reactions
Panic Attacks
Phobias
poor memory
Rapid Heart Beat
Rashes
Seizures and Convulsions
Slurring of Speech
Swallowing Pain
Tachycardia
Tremors
Tinnitus
Vertigo
Vision Loss
Weight gain
Aspartame Disease Mimics Symptoms or Worsens the Following Diseases
Alzheimer's Disease
Arthritis
Birth Defects
Chronic Fatigue Syndrome
Diabetes and Diabetic Complications
Epilepsy
Fibromyalgia
Lupus
Lyme Disease
Lymphoma
Multiple Chemical Sensitivities (MCS)
Multiple Sclerosis (MS)
Parkinson's Disease
How it happens:
See the link for a good explanation of the problems from aspartame
Wednesday, May 16, 2007
Nutrasweet produced by Monsanto
Here is an article about the dangers of Nutrasweet made by Monsanto.
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