Monday, February 11, 2013

If You Know What's Good For You ... (Part 12)

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Human Tissue Found in Meats - but eating it is "no threat"
The horse meat fiasco in Europe has prodded scientists to look a bit deeper into what else we might be consuming. A team of South African scientists have just found traces of human tissue in meat meant for public consumption from 9 provinces.
The issue was revealed to parliament, almost as a side note, during meat inspection briefings on Tuesday.
A University of Stellenbosch scientist and his team conducted a microbial analysis that revealed traces of human elements, but said that slaughterhouse workers sometimes cut themselves . . . or other things . . . which could lead to the findings.
If I walked into a factory and the sample I randomly selected to test was a meat sample of which the person de-boning the meat had just picked his nose and then touched the meat, I would get a totally different microbial reading," he said
Delicious. Beyond the findings themselves, it brings up the global hot-button topic of the moment: food labeling. How much should we know about what we are consuming?
In addition to the troubling statements above, scientist Louw Hoffman noted that only 15% of the meat being sold in South Africa is correctly labeled, revealing other potentially harmful attributes of which consumers are currently unaware:
"In the labelling regulations it clearly states that allergens have to be mentioned and noted," said Hoffman.
Allergens like . . . other people's genetic signature?
Yet, Hoffman and his team of scientists concluded that the incorrect labeling poses "no threat" to the consumers who eat it, despite some more gems uncovered:
Meat Musical Chairs
Briefing parliament's portfolio committee on agriculture, forestry and fisheries, University of Western Cape forensic scientist Dr Eugenia D'Amato said nearly 43% of samples she had tested which were labelled as game, were, in fact, beef.
D'Amato said horse meat had also been used as a substitute for springbok in biltong, and pork was found in ostrich sausages.
There was also a smaller proportion of kangaroo in samples.
Despite the overall findings that consumers have absolutely no idea what they are eating - including human remnants - in 85% of the products, SA's Department of Agriculture, Forestry and Fisheries deputy director-general downplayed it by asserting that we are not becoming unwitting cannibals:
It is possible that (if tested) we could find traces of human DNA in meat. However, even if we do find human DNA, it does not mean we are eating human flesh.
Great. Unfortunately, we are evidently eliminating healthy microorganisms in the processing of
foods, but since there is an acceptable standard of nasty foreign entities, thanks to our regulatory agencies - we have introduced a variety of contaminants into now weakened guts and immune systems.
We'd like to think that these food scandals are safe from us - overseas, it's their problem. But, big problems are usually systemic and many of the developed nations are on the same platform. As with most food scandals, they go on for years unnoticed before the beans are spilled.
It doesn't sound like anyone's literally being run through the meat grinder just yet, but it's a startling fact that we don't know much about what our food comes into contact with. And we have scientists and regulatory agencies continually asserting how safe our food supply is.
Are you unsettled at the prospect of ingesting someone else's particles and blood? Do you wonder what else will be found when the ext scientific investigation is conducted in your country?
Perhaps we should be asking ourselves before each meal, "Hey, who's in there? How'd they get in there? Anyone missing?"
Sources:

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Why Cooking with a Microwave Kills Cancer-Fighting Nutrients
Mar 09, 2013
(NaturalNews) Microwaves absolutely decimate the nutritional value of your food, destroying the very vitamins and phytonutrients that prevent disease and support good health. Previous studies have shown that as much as 98% of the cancer-fighting nutrients in broccoli, for example, are destroyed by microwaving.
To understand why, you have to understand the nature of vitamins and phytonutrients (plant-based nutrients). These are very delicate molecules which are fragile. They are easily destroyed by heat, which is why raw plant foods contain more plant nutrients than cooked foods. Carotenoids, antioxidants and other molecules like DIM (in broccoli) or anthocyanins (in purple corn) are all easily destroyed by microwave energy.
Microwaves "nuke" your food at a cellular levelMicrowaving is the worst way to cook foods because microwaves excite the water molecules inside whatever you're cooking, causing heat to be formed from the inside out. This results in a cell-by-cell "nuking" of the food (such as broccoli, carrots, etc.), causing the near-total molecular decomposition of the vitamins and phytonutrients that promote disease.
Microwaved food is not merely "dead" food at every level, it is food that has been molecularly deconstructed, leaving nothing but empty calories, fiber and minerals. Virtually the entire vitamin and phytonutrient content has been destroyed.
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Reclaim your brain - naturally!
by: Mark Towse
Saturday, March 02, 2013
(NaturalNews) Our Brains are under siege from all angles. From the dumbing down of the education system, toxins and hormones in food and water, the covert reduction of people's attention spans and information saturation, to endless stimulant induced peaks and troughs - times are hard for your grey matter. Over stimulated, under nourished minds can lead to stress, mental problems and a lower overall quality of life. Thankfully, there are some easy ways to nourish your nous, feed your thoughts and realign your mind.
All major organs are vital for the successful functioning of your organism, but few would disagree that the processing center is the most important, yet most are completely unaware of how the brain works and ignorant of ways to protect the brain and help it function more efficiently. These steps will help you regain control.
Can the caffeine
Caffeine is a CNS (Central Nervous System) stimulant, and it's highly addictive. Caffeine binds to
receptors in the brain normally stimulated by the neurotransmitter "adenosine," which keeps dopamine and glutamate, the brains "happy" compounds in check. Caffeine stops adenosine from regulating these neurotransmitters, giving you extra concentration and an energetic high. The problem? You are actually in a drug induced state, with a harsh come-down that stops your natural ability to concentrate. Furthermore, after the high is over, adenosine is still blocked and you need more and more caffeine to get a rapidly diminishing buff. Expect 10 days of hell to filter
caffeine from your system, after which concentration will improve and your thoughts will become clearer. The same goes for cigarettes.
Flood yourself with oxygen
The brain "eats" oxygen to function and that oxygen is supplied through the blood. This means there are two easy ways to instantly increase the brain's ability to process information, and concentrate better.
1) Exercise instantly increases blood flow, directly increasing oxygen in the brain. The body will also release endorphins, another "happy" neurotransmitter - meaning you get healthier, feel good and your brain will continue to function better for around 24 hours, just about until your next exercise session.
2) Eating foods and food supplements that increase circulation can directly boost concentration and focus. Think the three "Gs", Ginseng, Ginger and Ginkgo Biloba. Unlike caffeine, they stimulate via boosting blood flow to the brain - adding more oxygen and making the brain literally work harder, faster and more efficiently. This boost is 100 percent natural and won't lead to negative side effects.
Nature's nutrient for neurons
You can actually support the fundamental structure of the brain as well, not just its functioning. Hericium Erinaceus, commonly known as the Lion's Mane Mushroom, increases NGF (Nerve Growth Factor) in the body. NGF plays an essential role in stimulating new growth of nerves in the body and neurons (the bits the electrical signals zoom between) in the brain. More NGF, fewer brain cells die, new ones can be created and last longer. Low levels of NGF have been linked to the early stages of Alzheimer's disease and dementia, so supporting your brain's physical structure by increasing NGF can be a great insurance policy.
The information you introduce your mind to is also important; reading quality magazine articles, books, playing chess or sudoku help to lengthen attention spans and improve focus and cognitive function. Swap soundbite culture, fast paced "instant reward" computer games and small snippets of information for depth and breadth, add in some meditation or other deep relaxation and you too can reclaim your brain.
Sources for this article include:
http://www.chemistryexplained.com/Bo-Ce/Caffeine.html
http://www.ncbi.nlm.nih.gov/pubmed/18844328
http://www.cornermark.com/ginseng/ginseng_research_benefits.html
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10 Lies and Misconceptions Spread By Mainstream Nutrition
By Dr. Mercola
February 25, 2013
There's no shortage of health myths out there, but I believe the truth is slowly but surely starting to seep out there and get a larger audience. For example, two recent articles actually hit the nail right on the head in terms of good nutrition advice.
Shape Magazine features a slide show on "9 ingredients nutritionists won’t touch," and authoritynutrition.com listed “11 of the biggest lies of mainstream nutrition."
These health topics are all essential to get "right" if you want to protect your health, and the health of your loved ones, which is why I was delighted to see both of these sources disseminating spot-on advice. I highly recommend reading through both of them.
Here, I will review my own top 10 lies and misconceptions of mainstream nutrition—some of which are included in the two featured sources, plus a few additional ones I believe are important.
Lie # 1: 'Saturated Fat Causes Heart Disease'

As recently as 2002, the "expert" Food & Nutrition Board issued the following misguided statement, which epitomizes this myth:
"Saturated fats and dietary cholesterol have no known beneficial role in preventing chronic disease and are not required at any level in the diet."

Similarly, the National Academies’ Institute of Medicine recommends adults to get 45–65 percent of their calories from carbohydrates, 20-35 percent from fat, and 10-35 percent from protein. This is an inverse ideal fat to carb ratio that is virtually guaranteed to lead you astray, and result in a heightened risk of chronic disease.
Most people benefit from 50-70 percent healthful fats in their diet for optimal health, whereas you need very few, if any, carbohydrates to maintain good health... Although that may seem like a lot, fat is much denser and consumes a much smaller portion of your meal plate.
This dangerous recommendation, which arose from an unproven hypothesis from the mid-1950s, has been harming your health and that of your loved ones for about 40 years now.
The truth is, saturated fats from animal and vegetable sources provide the building blocks for cell membranes and a variety of hormones and hormone-like substances, without which your body cannot function optimally. They also act as carriers for important fat-soluble vitamins A, D, E and K. Dietary fats are also needed for the conversion of carotene to vitamin A, for mineral absorption, and for a host of other biological processes.
In fact, saturated is the preferred fuel for your heart! For more information about saturated fats and the essential role they play in maintaining your health, please read my previous article The Truth About Saturated Fat.
Lie # 2: 'Eating Fat Makes You Gain Weight'
 The low-fat myth may have done more harm to the health of millions than any other dietary recommendation as the resulting low-fat craze led to increased consumption of trans-fats, which we now know increases your risk of obesity, diabetes and heart disease—the very health problems wrongfully attributed to saturated fats...
To end the confusion, it's very important to realize that eating fat will not make you fat!
The primary cause of excess weight and all the chronic diseases associated with it, is actually the consumption of too much sugar -- especially fructose, but also all sorts of grains, which rapidly convert to sugar in your body. If only the low-fat craze had been a low-sugar craze... then we wouldn't have nearly as much chronic disease as we have today. For an explanation of why and how a low-fat diet can create the very health problems it's claimed to prevent, please see this previous article.
Lie # 3: 'Artificial Sweeteners are Safe Sugar-Replacements for Diabetics, and Help Promote Weight Loss'
 
Most people use artificial sweeteners to lose weight and/or because they’re diabetic and need to avoid sugar. The amazing irony is that nearly all the studies that have carefully analyzed their effectiveness show that those who use artificial sweeteners actually gain more weight than those who consume caloric sweeteners. Studies have also revealed that artificial sweeteners can be worse than sugar for diabetics.
In 2005, data gathered from the 25-year long San Antonio Heart Study showed that drinking dietsoft drinks increased the likelihood of serious weight gain, far more so than regular soda.3 On average, each diet soft drink the participants consumed per day increased their risk of becoming overweight by 65 percent within the next seven to eight years, and made them 41 percent more likely to become obese. There are several potential causes for this, including:
Sweet taste alone appears to increase hunger, regardless of caloric content.
Artificial sweeteners appear to simply perpetuate a craving for sweets, and overall sugar consumption is therefore not reduced—leading to further problems controlling your weight.
Artificial sweeteners may disrupt your body's natural ability to "count calories," as evidenced in studies such as this 2004 study at Purdue University,5 which found that rats fed artificially sweetened liquids ate more high-calorie food than rats fed high-caloric sweetened liquids.
There is also a large number of health dangers associated with artificial sweeteners and aspartame in particular. I've compiled an ever-growing list of studies pertaining to health problems associated with aspartame, which you can find here. If you're still on the fence, I highly recommend reviewing these studies for yourself so that you can make an educated decision. For more information on aspartame, the worst artificial sweetener, please see my aspartame video.
Lie # 4: 'Your Body Cannot Tell the Difference Between Sugar and Fructose'

Of the many health-harming ingredients listed in the featured article by Shape Magazine—all of which you're bound to get in excess if you consume processed foods—fructose is perhaps the greatest threat to your health. Mounting evidence testifies to the fact that excess fructose, primarily in the form of high fructose corn syrup (HFCS), is a primary factor causing not just obesity, but also chronic and lethal disease. In fact, I am convinced that fructose is one of the leading causes of a great deal of needless suffering from poor health and premature death.
Many conventional health "experts," contend that sugar and fructose in moderation is perfectly okay and part of a normal "healthy" diet, and the corn industry vehemently denies any evidence showing that fructose is metabolically more harmful than regular sugar (sucrose). This widespread denial and sweeping the evidence under the carpet poses a massive threat to your health, unless you do your own research.
As a standard recommendation, I advise keeping your total fructose consumption below 25 grams per day. For most people it would also be wise to limit your fructose from fruit to 15 grams or less. Unfortunately, while this is theoretically possible, precious few people are actually doing that.
Cutting out a few desserts will not make a big difference if you're still eating a "standard American diet"—in fact, I've previously written about how various foods and beverages contain far more sugar than a glazed doughnut. Because of the prevalence of HFCS in foods and beverages, the average person now consumes 1/3 of a pound of sugar EVERY DAY, which is five ounces or 150 grams, half of which is fructose.
That's 300 percent more than the amount that will trigger biochemical havoc. Remember that is the AVERAGE; many actually consume more than twice that amount. For more details about the health dangers of fructose and my recommendations, please see my recent article Confirmed—Fructose Can Increase Your Hunger and Lead to Overeating.
Lie # 5: 'Soy is a Health Food'

The meteoric rise of soy as a "health food" is a perfect example of how a brilliant marketing strategy can fool millions. But make no mistake about it, unfermented soy products are NOT healthful additions to your diet, and can be equally troublesome for men and women of all ages. If you find this recommendation startling then I would encourage you to review some of the many articles listed on my Soy Index Page.
Contrary to popular belief, thousands of studies have actually linked unfermented soy to malnutrition, digestive distress, immune-system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility—even cancer and heart disease.
Not only that, but more than 90 percent of American soy crops are genetically modified, which carries its own set of health risks. I am not opposed to all soy, however. Organic and, most importantly, properly fermented soy does have great health benefits. Examples of such healthful fermented soy products include tempeh, miso and natto. Here is a small sampling of the detrimental health effects linked to unfermented soy consumption:
Breast cancer Brain damage Infant abnormalities
Thyroid disorders Kidney stones Immune system impairment
Severe, potentially fatal food allergies Impaired fertility Danger during pregnancy and breastfeeding
 Lie # 6: 'Eggs are a Source of Unhealthy Cholesterol'Eggs are probably one of the most demonized foods in the United States, mainly because of the misguided idea implied by the lipid hypothesis that eating egg yolk increases the cholesterol levels in your body. You can forget about such concerns, because contrary to popular belief, eggs are one of the healthiest foods you can eat and they do not have a detrimental impact on cholesterol levels. Numerous nutritional studies have dispelled the myth that you should avoid eating eggs, so this recommendation is really hanging on by a very bare thread...
One such study, conducted by the Yale Prevention Research Center and published in 2010, showed that egg consumption did not have a negative effect on endothelial function – a measure of cardiac risk – and did not cause a spike on cholesterol levels. The participants of the Yale study ate two eggs per day for a period of six weeks. There are many benefits associated with eggs, including: 
Choose range organic eggs, and avoid “omega-3 eggs” as this is not the proper way to optimize your omega-3 levels. To produce these omega-3 eggs, the hens are usually fed poor-quality sources of omega-3 fats that are already oxidized. Omega-3 eggs are more perishable than non-omega-3 eggs.
Lie # 7: 'Whole Grains are Good for Everyone'

The use of whole-grains is an easy subject to get confused on especially for those who have a passion for nutrition, as for the longest time we were told the fiber in whole grains is highly beneficial. Unfortunately ALL grains, including whole-grain and organic varieties, can elevate your insulin levels, which can increase your risk of disease. They also contain gluten, which many are sensitive to, if not outright allergic. It has been my experience that more than 85 percent of Americans have trouble controlling their insulin levels -- especially those who have the following conditions:
Overweight
Diabetes
High blood pressure
High cholesterol
Protein metabolic types
In addition, sub-clinical gluten intolerance is far more common than you might think, which can also wreak havoc with your health. As a general rule, I strongly recommend eliminating or at least restricting grains as well as sugars/fructose from your diet, especially if you have any of the above conditions that are related to insulin resistance. The higher your insulin levels and the more prominent your signs of insulin overload are, the more ambitious your grain elimination needs to be.
If you are one of the fortunate ones without insulin resistance and of normal body weight, then grains are fine, especially whole grains—as long as you don’t have any issues with gluten and select organic and unrefined forms. It is wise to continue to monitor your grain consumption and your health as life is dynamic and constantly changing. What might be fine when you are 25 or 30 could become a major problem at 40 when your growth hormone and level of exercise is different.
Lie # 8: 'Milk Does Your Body Good'

Unfortunately, the myth that conventional pasteurized milk has health benefits is a persistent one, even though it’s far from true. Conventional health agencies also refuse to address the real dangers of the growth hormones and antibiotics found in conventional milk. I do not recommend drinking pasteurized milk of any kind, including organic, because once milk has been pasteurized its physical structure is changed in a way that can actually cause allergies and immune problems.
Important enzymes like lactase are destroyed during the pasteurization process, which causes many people to not be able to digest milk. Additionally, vitamins (such as A, C, B6 and B12) are diminished and fragile milk proteins are radically transformed from health nurturing to unnatural amino acid configurations that can actually worsen your health. The eradication of beneficial bacteria through the pasteurization process also ends up promoting pathogens rather than protecting you from them.
The healthy alternative to pasteurized milk is raw milk, which is an outstanding source of nutrients including beneficial bacteria such as lactobacillus acidophilus, vitamins and enzymes, and it is, in my estimation, one of the finest sources of calcium available. For more details please watch the interview I did with Mark McAfee, who is the owner of Organic Pastures, the largest organic dairy in the US.
However, again, if you have insulin issues and are struggling with weight issues, high blood pressure, diabetes, cancer or high cholesterol it would be best to restrict your dairy to organic butter as the carbohydrate content, lactose, could be contribute to insulin and leptin resistance. Fermented organic raw dairy would eliminate the lactose issue and would be better tolerated. But if you are sensitive to dairy it might be best to avoid these too.
Lie # 9: 'Genetically Engineered Foods are Safe and Comparable to Conventional Foods'

Make no mistake about it; genetically engineered (GE) foods may be one of the absolute most dangerous aspects of our food supply today. I strongly recommend avoiding ALL GE foods. Since over 90 percent of all corn grown in the US is GE corn, and over 95 percent all soy is GE soy, this means that virtually every processed food you encounter at your local supermarket that does not bear the "USDA Organic" label likely contains one or more GE components. To avoid GE foods, first memorize the following list of well-known and oft-used GE crops:
Fresh zucchini, crookneck squash and Hawaiian papaya are also commonly GE. It’s important to realize that unless you're buying all organic food, or grow your own veggies and raise your own livestock, or at the very least buy all whole foods (even if conventionally grown) and cook everything from scratch, chances are you're consuming GE foods every single day... What ultimate impact these foods will have on your health is still unknown, but increased disease, infertility and birth defects appear to be on the top of the list of most likely side effects. The first-ever lifetime feeding study also showed a dramatic increase in organ damage, cancer, and reduced lifespan.
Lie # 10: 'Lunch Meats Make for a Healthy Nutritious Meal'

Lastly, processed meats, which includes everything from hot dogs, deli meats, bacon, and pepperoni are rarely thought of as strict no-no’s, but they really should be, if you’re concerned about your health. Virtually all processed meat products contain dangerous compounds that put them squarely on the list of foods to avoid or eliminate entirely. These compounds include:
Heterocyclic amines (HCAs): a potent carcinogen, which is created when meat or fish is cooked at high temperatures.
Sodium nitrite: a commonly used preservative and antimicrobial agent that also adds color and flavor to processed and cured meats.
Polycyclic Aromatic Hydrocarbons (PAHs): Many processed meats are smoked as part of the curing process, which causes PAHs to form.
Advanced Glycation End Products (AGEs): When food is cooked at high temperatures—including when it is pasteurized or sterilized—it increases the formation of AGEs in your food. AGEs build up in your body over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease.
This recommendation is backed up by a report commissioned by The World Cancer Research Fund (WCRF). The review, which evaluated the findings of more than 7,000 clinical studies, was funded by money raised from the general public, so the findings were not influenced by vested interests. It's also the biggest review of the evidence ever undertaken, and it confirms previous findings: Processed meats increase your risk of cancer, especially bowel cancer, and NO amount of processed meat is "safe." A previous analysis by the WCRF found that eating just one sausage a day raises your risk of developing bowel cancer by 20 percent, and other studies have found that processed meats increase your risk of:
Colon cancer by 50 percent
Bladder cancer by 59 percent
Stomach cancer by 38 percent
Pancreatic cancer by 67 percent
Processed meats may also increase your risk of diabetes by 50 percent, and lower your lung function and increase your risk of chronic obstructive pulmonary disease (COPD). If you absolutely want or need a hot dog or other processed meats once in awhile, you can reduce your risk by:
Looking for "uncured" varieties that contain NO nitrates
Choosing varieties that say 100% beef, 100% chicken, etc. This is the only way to know that the meat is from a single species and does not include byproducts (like chicken skin or chicken fat or other parts)
Avoiding any meat that contains MSG, high-fructose corn syrup, preservatives, artificial flavor or artificial color
Ideally, purchase sausages and other processed meats from a small, local farmer who can tell you exactly what's in their products. These are just some of the health myths and misconceptions out there. There are certainly many more. The ones listed above are some of the most important ones, in my view, simply because they’re so widely misunderstood. They’re also critical to get "right" if you want to protect your health, and the health of your loved ones. For more great advise, please review the two featured sources.
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Think twice before eating that ham sandwich or triple meat pizza! Toxins in processed meat cause serious food-borne illnesses
by: JB Bardot
Sunday, February 24, 2013
(NaturalNews) Unless you eat organic foods and prepare them at home, you've probably purchased packaged, processed meats at some time. Non-organic versions contain added preservatives, chemicals and GMOs; and, many harbor bacterial toxins that harm the body. Even their organic counterparts may be similarly contaminated during processing. Most processed meats are treated to stop the growth of molds and to prevent spoilage. Those that have not been chemically treated, such as organic meats, are still potential breeding grounds for unwelcome micro-organisms.
Processed meat
Fresh meat contains one ingredient, meat. Processed meats contain numerous ingredients, and not all are meat. Additives prolong shelf life, enhance flavors, stabilize colors, and inhibit bacterial growth.
Processed meats include sliced deli meats, sausage, jerky, pepperoni, bacon, lunch meats, hot dogs, and meats used on pizzas, in canned foods, and in packaged products.
Bacterial toxins
Salmonella bacteria is common in processed meats. Organic meats are no exception. Consuming salmonella-contaminated foods can produce illness in the form of fever, vomiting, chills and severe diarrhea -- leading to dehydration and death in sensitive individuals. The primary form of transmission is through contaminated hands spreading bacteria during packaging. Washing hands thoroughly and sterilizing cooking surfaces and utensils help prevent contamination. Onset of salmonella poisoning is generally experienced 12 to 36 hours after consumption of contaminated meats.
Campylobacter jejuni or C. jejuni is another dangerous bacteria found primarily in chicken, raw 
ground meat, and raw shellfish. Although C. jejuni are easily destroyed with the application of heat during processing, the bacteria can still be passed to humans through cross-contamination. Symptoms of infection appear several days after ingestion of foods. C. jejuni is often experienced as a neurotoxin and complications such as meningitis, Guillain-Barre syndrome, arthritic pains, urinary tract infections and colitis may occur.
Staphylococcus bacteria are commonly found in dormant colonies in the nose, the throat, and on the skin as acne, infected sores, boils, or wounds. Staphylococcus is common, and in some cases can be highly destructive to human tissue. The bacteria are heat resistant and produce a toxin that forms on warm foods left uncovered in open air. When processed
meats are handled and left uncovered, they encourage the growth of staphylococcus. Initial symptoms of staphylococci contamination include vomiting, diarrhea, cramping and extreme exhaustion. Additional symptoms that may later include boils, infected skin lesions, and MRSA.
Clostridium perfringens belongs in the same genus as is the botulinum bacteria. Although C. perfringens causes less severe symptoms than botulisim, it remains a dangerous toxin found in processed meats. Foods that have not been properly cooled or covered are prone to contamination. Symptoms appear as painful cramping and diarrhea that disappear in several days.
Chemical toxins
Nitrates and nitrites.
Potassium nitrate and sodium nitrite are used as preservatives in processed meats and are known toxins to humans, according to the American Meat Institute. Symptoms include vomiting, headaches, breathing difficulties, allergies and death. Additionally, the presence of nitrates and nitrites in processed meats has been linked to cancer.
Sulfites, or sulfur dioxide is used as a fungicide and preservative to prevent spoilage. Sulfur dioxide bleaches rotten sections of meat, hiding it from view and destroying vitamins.
Artificial sweeteners. Many processed meats are sweetened artificially with aspartame, saccharin and other chemicals. These have been linked to various allergies, headaches, behavioral disorders and neurological problems. Additionally, saccharin is linked to cancer.
Emulsifiers and thickeners are used to change the texture of processed meats and prevent ingredients from separating. One common emulsifier, propylene glycol, is a synthetic solvent. It damages the skin and causes neurological side effects.
Flavorings. The most common flavor enhancer in processed meat is MSG, whose side effects are many. They include headaches, dizziness, allergic reactions, cognitive dysfunction, neurological changes, depression, chest pains, confusion and mood swings.
Sources for this article include:
Colorado State University: Bacterial Food-Borne Illness
http://www.ext.colostate.edu/pubs/foodnut/09300.html
Puristat Digestive Wellness Center: U.S.A.=
Processed Food Nation -- The Harmful Effects of Eating Processed Foods
http://www.puristat.com/standardamericandiet/processedfoods.aspx
AgriLife Extension -- Texas A&M System: Bacterial Food Poisoning
http://www.extension.umn.edu/distribution/nutrition/DJ0974.html
American Meat Institute: Chemical Hazard Analysis for Sodium Nitrite in Meat Curing
http://meatsci.osu.edu/borca2.htm
University of Minnesota Extension: Nitrite in Meat
http://www.extension.umn.edu/distribution/nutrition/DJ0974.html
JB Bardot is an herbalist and a classical homeopath, and has a post graduate degree in holistic nutrition. Bardot cares for both people and animals, using alternative approaches to health care and lifestyle. She writes about wellness, green living, alternative medicine, holistic nutrition, homeopathy, herbs and naturopathic medicine. You can find her on Facebook at
http://www.facebook.com/profile.php?id=100001364941208&ref=tn_tnmn or on Twitter at jbbardot23 or https://twitter.com/jbbardot23
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Aspartame Pathway
By Dr. Mercola
February 18, 2013
The Coca-Cola Company Beverage Institute for Health & Wellness (an oxymoron if I’ve ever heard one), has released an “aspartame safety” page that is described as a “resource for professionals.”
The only problem is that it claims
aspartame is safe for use by nearly all populations, except for those born with the genetic disorder phenylketonuria (PKU). In reality, research suggests this artificial sweetener may be implicated in health risks ranging from cancer to seizures and even death.
Coca-Cola’s Misleading Aspartame Information

Aspartame is used in more than 6,000 products worldwide, including Diet Coke products, which may contain up to 190 milligrams (mg) of aspartame per 8.3 fluid ounce serving.
Coca-Cola notes that “when aspartame is digested, the body breaks it down into aspartic acid, phenylalanine and methanol” – and it is methanol that is one of the root problems with aspartame.
However, Coca-Cola (and many other food and beverage manufacturers) often misleadingly counter the claims of methanol being a harmful aspect of aspartame by pointing out that it also occurs naturally in fruits and vegetables. For instance, Coca-Cola writes:
“Compared to amounts obtained from an aspartame-sweetened beverage, these components are consumed in much greater amounts from a variety of foods, including milk, meat, dried beans, fruits and vegetables... a serving of tomato juice provides about six times more methanol, compared to an equivalent serving of a beverage sweetened with aspartame.”
So why would methanol cause a problem in aspartame?
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Methanol in Fruits and Veggies Differs From Methanol in Aspartame...
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Aspartame is primarily made up of aspartic acid and phenylalanine. The phenylalanine has been synthetically modified to carry a methyl group, which provides the majority of the sweetness.
That phenylalanine methyl bond, called a methyl ester, is very weak, which allows the methyl group on the phenylalanine to easily break off and form methanol. This is in sharp contrast to naturally occurring methanol found in certain fruits and vegetables, where it is firmly bonded to pectin, allowing the methanol to be safely passed through your digestive tract.
(However, the methyl alcohol can be liberated by putrefying bacteria that spoil fruits and vegetables and in fact methanol is an indication of spoilage in fruits and vegetables.
Dr. Monte recommends cutting off all spoiled parts before eating your fruits and veggies. I believe most people avoid eating spoiled produce. If not, it would be a wise move. It's the putrefaction that liberates the methyl alcohol.)
Methanol acts as a Trojan horse; it's carried into susceptible tissues in your body, like your brain and bone marrow, where the alcohol dehydrogenase (ADH) enzyme converts it into formaldehyde, which wreaks havoc with sensitive proteins and DNA.
All other animals have a protective mechanism that allows methanol to be broken down into harmless formic acid, but according to aspartame expert Dr. Woodrow Monte, there's a major biochemical problem with methanol in humans, because of the difference in how it's metabolized compared to in all other animals. This is why toxicology testing on animals is a flawed model. It doesn't fully apply to humans.
Aspartame Poses Major Biochemical Problems in Human
Coca-Cola also misleadingly challenges the link between aspartame and headaches, stating:
“Most studies investigating a relationship between aspartame and headaches show no effect. However, results from some small studies have shown a positive connection between aspartame intake and headaches, suggesting a susceptible population subset, although there is no biological explanation. Inconsistent findings may be caused by lack of objective measurements for headache onset or duration.”
This simply isn't true. There is, in fact, an obvious biological explanation according to Dr. Monte:
"'Here is the story: there is a major biochemical problem here,' he says. 'Methyl alcohol is known now, and has been known since 1940, to be metabolized differently by humans from every other animal.'"

Both animals and humans have small structures called peroxisomes in each cell. There are a couple of hundred in every cell of your body, which are designed to detoxify a variety of chemicals. Peroxisome contains catalase, which help detoxify methanol. Other chemicals in the peroxisome convert the formaldehyde to formic acid, which is harmless, but this last step occurs only in animals.
When methanol enters the peroxisome of every animal except humans, it gets into that mechanism. Humans do have the same number of peroxisomes in comparable cells as animals, but human peroxisomes cannot convert the toxic formaldehyde into harmless formic acid.
So to recap: In humans, the methyl alcohol travels through your blood vessels into sensitive areas, such as your brain, that are loaded with ADH, which converts methanol to formaldehyde. And since there's no catalase present, the formaldehyde is free to cause enormous damage in your tissues.
Symptoms from methanol poisoning are many, and include headaches, ear buzzing, dizziness, nausea, gastrointestinal disturbances, weakness, vertigo, chills, memory lapses, numbness and shooting pains in the extremities, behavioral disturbances, and neuritis. The most well known problems from methanol poisoning are vision problems including misty vision, progressive contraction of visual fields, blurring of vision, obscuration of vision, retinal damage, and blindness. Formaldehyde is a known carcinogen that causes retinal damage, interferes with DNA replication and may cause birth defects.
Aspartame May Be More Toxic in Men than Women
In one recent study, the health statistics for nearly 48,000 men and over 77,000 women over the age of 20 were reviewed, in which they found that men who consumed more than one diet soda per day had an increased risk of developing multiple myeloma and non-Hodgkin's lymphoma. This was the longest-ever human aspartame study, spanning 22 years. Interestingly enough, this association was not found in women. Leukemia was associated with diet soda intake in both sexes.
I first found out about this study when ABC News contacted me and requested that I provide them with a comprehensive analysis of this 40-page study within an hour. Fortunately, I have extensively reviewed this topic and was able to provide their requested review.
One hypothesis for the difference between the sexes is that men have a higher activity of the enzyme ADH (explained above), which metabolizes methanol and converts it to formaldehyde. More formaldehyde circulating in your blood would naturally have more opportunity to cause greater damage.
Although the authors' summary conclusion mentions they do not rule out the possibility of chance for this association, it's worth noting that this is because they could not offer a conclusive explanation for the difference between the sexes. I carefully reviewed this study in its entirety, and found it to be extremely well executed. While the mechanism responsible for the difference between the sexes for certain cancers need to be studied further, Dr. Monty’s research demonstrates a perfectly viable mechanism of harm, including cancer.
The long-term nature of this study is really crucial because one of the primary tricks companies use to hide the toxicity of their products is short-term tests. The longest study prior to this one was only 4.5 months, far too short to reveal any toxicity from chronic exposure. Unfortunately, because there are so many of these short-term trials, manufacturers get away with saying that aspartame is one of the most studied food additives ever made and no health concerns have ever been discovered. As Coca-Cola put it on their page:
"Aspartame is one of the most thoroughly studied food ingredients, with more than 200 scientific studies confirming its safety."
Researchers Downplayed Aspartame’s Toxic Effects...
Unfortunately, even though Harvard University researchers originally put out a press release alerting of these potential cancer dangers, they soon caved to pressure from industry and issued a second press release that minimized the impact of the study. Even the study’s authors offered only a milquetoast conclusion:
"Although our findings preserve the possibility of a detrimental effect of a constituent of diet soda, such as aspartame, on select cancers, the inconsistent sex effects... do not permit the ruling out of chance as an explanation."
One hypothesis for the difference between the sexes is that men have a higher activity of the enzyme ADH, as I mentioned earlier, which metabolizes methanol and converts it to formaldehyde. More formaldehyde circulating in your blood would naturally have more opportunity to cause greater damage. It's possible that there is some hormonally mediated protection against the adverse effects of aspartame in women, in addition to men having higher ADH activity, but the study was not designed to answer that question. All in all however, I believe the study offers significant supporting evidence of the danger that aspartame-sweetened and other "diet" drinks and foods pose.
Alcohol with Diet Soda Accelerates Intoxication
In a related study, researchers found that mixing alcohol with diet soda, compared to regular soda, gets you drunk faster. The study compared Smirnoff Red Label with Squirt (a lemon-lime soda) against the same vodka mixed with Diet Squirt. The diet drink increased breath-alcohol content (BAC) by 18 percent — the near-equivalent of one additional standard drink, and enough to push you over the legal limit for driving. As reported by Counsel & Heal:
“While diet drinks save calorie intake, they actually accelerate the intoxication. The reason is that since diet drinks have less sugar in them, they get digested faster in the intestine and the alcohol in the drink gets mixed in the blood faster. So it is always a good idea to have alcohol with regular soft drinks, as alcohol with diet soft drinks accelerates the intoxication process.”
A Historical Timeline of Aspartame
Aspartame is the number one source of side-effect complaints to the U.S. Food and Drug Administration (FDA), with over 10,000 complaints filed and over 91 symptoms documented that are related to its consumption. With that many reports of adverse effects, it's hard to believe aspartame is still allowed on the market. Unfortunately, aspartame's approval was and still is largely a political affair. Many readers have long forgotten what the 60-Minutes' correspondent Mike Wallace stated in his 1996 report on aspartame – available to view in this 2009 article – that the approval of aspartame was "the most contested in FDA history."
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Aspartame, Brain Cancer & the FDA Approval Process
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And for good reason. At the time, independent studies had found it caused brain cancer in lab animals, and the studies submitted by G.D. Searle to the FDA for the approval were quickly suspected of being sloppy at best. To get an idea of of how aspartame made it through the FDA approval process despite warning signs of potential health hazards and alleged scientific fraud, take a look at the historical timeline of aspartame: http://articles.mercola.com/sites/articles/archive/2013/02/18/aspartame-toxic-effects.aspx?e_cid=20130218_DNL_art_1&utm_source=dnl&utm_medium=email&utm_campaign=20130218

Food Industry Undermines Health Policy, Study Finds

According to a recent international analysis of the involvement by “unhealthy commodity" companies in health policy-making, researchers warn that self-regulation was failing, calling for more stringent industry regulations by outside parties. The analysis, which was published in the journal Lancet,7 points out that aggressive marketing of health harming foods by multinational food companies is the driving factor behind global epidemics of chronic diseases like heart disease, diabetes, and cancer. Even more importantly, the researchers cited industry documents that reveal how companies are actively trying to affect health legislation and avoid regulation that might harm their bottom lines. As reported by Reuters:
“This is done by 'building financial and institutional relations' with health professionals, non-governmental organizations and health agencies, distorting research findings, and lobbying politicians to oppose health reforms... They cited analysis of published research which found systematic bias from industry funding: articles sponsored exclusively by food and drinks companies were between four and eight times more likely to have conclusions that favored the companies than those not sponsored by them.
'Regulation, or the threat of regulation, is the only way to change these transnational corporations,' wrote the researchers, led by Rob Moodie from the University of Melbourne in Australia. Ian Gilmore, special adviser on alcohol to Britain's Royal College of Physicians said the findings were 'a final nail in the coffin' of the idea that involving the alcohol industry in public health measures could work. 'Any government serious about public health should in future divorce its public health activities from industry involvement,' Gilmore, who was not involved in study, said in a statement.”

The Most Dangerous Food Additive on the Market: Are You Being Affected?

Unfortunately, aspartame toxicity is not well known by physicians, despite its frequency. Diagnosis is also hampered by the fact that it mimics several other common health conditions. It’s quite possible that you could be having a reaction to artificial sweeteners and not even know it, or be blaming it on another cause. To determine if you're having a reaction to artificial sweeteners, take the following steps:
  • Eliminate all artificial sweeteners from your diet for two weeks.
  • After two weeks of being artificial sweetener-free, reintroduce your artificial sweetener of choice in a significant quantity (about three servings daily).
  • Avoid other artificial sweeteners during this period.
  • Do this for one to three days and notice how you feel, especially as compared to when you were consuming no artificial sweeteners.
  • If you don't notice a difference in how you feel after re-introducing your primary artificial sweetener for a few days, it's a safe bet you're able to tolerate it acutely, meaning your body doesn't have an immediate, adverse response. However, this doesn't mean your health won't be damaged in the long run.
  • If you've been consuming more than one type of artificial sweetener, you can repeat steps 2 through 4 with the next one on your list.
If you do experience side effects from aspartame, please report it to the FDA (if you live in the United States) without delay. It's easy to make a report — just go to the FDA Consumer Complaint Coordinator page, find the phone number for your state, and make a call reporting your reaction.

Are You Addicted to Artificial Sweeteners?

Artificial sweeteners tend to trigger enhanced activity within your brain's pleasure centers, yet at the same time provide less actual satisfaction. This separation of the taste of sweetness from caloric content means that when you consume artificial sweeteners, your brain actually craves more of it because your body receives no satisfaction on a cellular level by the sugar imposter. This can actually contribute to not only overeating and weight gain, but also an addiction to artificial sweeteners.
In order to break free, be sure you address the emotional component to your food cravings using a tool such as the Emotional Freedom Technique (EFT). More than any traditional or alternative method I have used or researched, EFT works to overcome food cravings and helps you reach dietary success. If diet soda is the culprit for you, be sure to check out Turbo Tapping, which is an extremely effective and simple tool to get rid of your soda addiction in a short amount of time.
If you still have cravings after trying EFT or Turbo Tapping, you may need to make some changes to your diet. My free nutrition plan can help you do this in a step-by-step fashion.
If you’re searching for a safer sweetener option, you could use stevia or Lo Han, both of which are safe natural sweeteners. Remember, if you struggle with high blood pressure, high cholesterol, diabetes or extra weight, then you have insulin sensitivity issues and would likely benefit from avoiding ALL sweeteners.  
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Surprising Health Hazards Associated with All-Fruit Diet
By Dr. Mercola
February 11, 2013
http://articles.mercola.com/sites/articles/archive/2013/02/11/all-fruit-diet.aspx?e_cid=20130211_DNL_art_1&utm_source=dnl&utm_medium=email&utm_campaign=20130211
Fruits are loaded with healthy antioxidants, vitamins and minerals, which is why eating them in moderation is fine for healthy people. However, many benefit by restricting their fruit intake.
Fructose, a simple sugar found in fruit, is preferentially metabolized to fat in your liver, and eating large amounts has been linked to negative metabolic and endocrine effects. So eating very large amounts – or worse, nothing but fruit– can logically increase your risk of a number of health conditions, from insulin and leptin resistance to cancer.
For example, research has shown that pancreatic tumor cells use fructose, specifically, to divide and proliferate, thus speeding up the growth and spread of the cancer.
As a general health rule, I recommend limiting your total fructose consumption to about 25 grams per day on average, and that includes fructose from fruit. However, if you have insulin resistance, heart disease, cancer or high blood pressure, you may want to cut it down to 15 grams or less.
Kutcher Lands in Hospital After Adopting All-Fruit DietActor Ashton Kutcher recently disclosed health issues brought on by following an all-fruit diet, adopted in preparation to play the character of Steve Jobs in the upcoming film “Jobs,” due out April 19.
Jobs had adopted an all-fruit diet in his younger days, and even the brand he co-founded – Apple – was a nod to his dietary obsession. Kutcher recently told USA Today"First of all, the fruitarian diet can lead to like severe issues. I went to the hospital like two days before we started shooting the movie. I was like doubled over in pain. My pancreas levels were completely out of whack. It was really terrifying ... considering everything."
 
The “everything” is likely a reference to pancreatic cancer – the disease that killed Steve Jobs on October 5, 2011, at the age of 56. Even though Jobs consumed a fruitarian diet years before he contracted his pancreatic cancer, there could be some relationship.
Why Large Amounts of Fruit May Not Be Healthy
While people are becoming increasingly aware of the connection between excessive fructose consumption and obesity and chronic disease, many forget that fruit is a source of fructose as well. Many tend to believe that as long as fruit is natural and raw they can have unlimited quantities without experiencing any adverse metabolic effects.
Eliminating processed foods and soda – which are loaded with high fructose corn syrup – and replacing it with an all-fruit diet is likely not going to improve your health.
It’s important to consider ALL sources of fructose, and to try to limit your total consumption if you want to optimize your health. Granted, fruits contain beneficial dietary fibers, antioxidants, vitamins and minerals, which is why they’re an important part of a healthy diet – as long as they’re eaten in moderation. I believe most people would benefit by replacing the fruit with 50-70 percent of their calories from healthy fat. You also need moderate amounts of high quality protein.
An all-fruit diet is essentially an all-fructose diet, and this is bound to spell disaster for your health, at least long-term. Studies have shown that fructose can induce:
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Impaired glucose tolerance, insulin resistance, and diabetes Elevated triglycerides Abdominal obesity
Leptin resistance Inflammation and oxidative stress Endothelial dysfunction
Microvascular disease Hyperuricemia Renal (kidney) damage
Fatty liver disease High blood pressure Metabolic syndrome  
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The Fructose Pancreatic Cancer Connection
Pancreatic cancer is one of the faster spreading cancers; only about four percent of patients can expect to survive five years after their diagnosis. Each year, about 44,000 new cases are diagnosed in the U.S., and 37,000 people die of the disease. Cancer of the pancreas has a terrible prognosis--half of all patients with locally advanced pancreatic cancer die within 10 months of the diagnosis; half of those in whom it has metastasized die within six months.
Your pancreas contains two types of glands: exocrine glands that produce enzymes that break down fats and proteins, and endocrine glands that make hormones like insulin that regulate sugar in your blood.
Steve Jobs died of tumors originating in the endocrine glands, which are among the rarer forms of pancreatic cancer. His cancer was detected during an abdominal scan in October 2003, as Fortune magazine reported in a 2008 cover story. He reportedly spent nine months on "alternative therapies," including what Fortune called "a special diet,” although there was no mention of what type of diet this might have been. In 2004, after the cancer had spread, Jobs opted for surgery. Unfortunately, it did not cure him.
Five years later, he underwent an experimental procedure called peptide receptor radionuclide therapy (PRRT), which involves delivering radiation to tumor cells by attaching one of two radioactive isotopes to a drug that mimics somatostatin, the hormone that regulates the entire endocrine system and the secretion of other hormones. This treatment also failed. After having a liver transplant, Jobs succumbed to the cancer in 2011.
Interestingly enough, research published in 2010 suggests fructose may have a particularly significant impact on pancreatic cancer. Insulin production is one of your pancreas’ main functions, used by your body to process blood sugar, and, in the laboratory, insulin promotes the growth of pancreatic cancer cells. However, there’s more to it than that. The research in question showed that the way the different sugars are metabolized (using different metabolic pathways) is of MAJOR consequence when it comes to feeding pancreatic cancer cells and making them proliferate. According to the authors:
"Importantly, fructose and glucose metabolism are quite different... These findings show that cancer cells can readily metabolize fructose to increase proliferation."The study confirms the old adage that sugar feeds cancer – a finding that Dr. Warburg received a Nobel Prize for over 90 years ago. Tumor cells do thrive on glucose and do not possess the metabolic machinery to burn fat. However, the cells used fructose for cell division, speeding up the growth and spread of the cancer. If this difference isn't of major consequence, then I don't know what is. Whether you're simply interested in preventing cancer, or have cancer and want to live longer, you ignore these facts at your own risk. There’s reasonable cause to suspect that if your body maintains high levels of insulin, you increase the pancreatic cancer's ability to survive and grow. In fact, researchers now believe that up to a third of all types of cancers may be caused by diet and lifestyle. So if you want to prevent cancer, or want to treat cancer, it is imperative that you keep your insulin levels as low as possible. Should You Eliminate Fruit from Your Diet?
Short answer, no, it wouldn’t be wise to eliminate fruit entirely. Fruit is definitely a source of fructose, and one that can harm your health if you eat it in vast quantities, but eating small amounts of whole fruits is fine if you are healthy. In vegetables and fruits, the fructose is mixed in with fiber, vitamins, minerals, enzymes, and beneficial phytonutrients, all of which help moderate the negative metabolic effects. However, if you suffer with any fructose-related health issues, such as insulin resistance, metabolic syndrome, heart disease, obesity or cancer, you would be wise to limit your total fructose consumption to 15 grams of fructose per day. This includes fructose from ALL sources, including whole fruit.If you are not insulin resistant, you may increase this to 25 grams of total fructose per day on average.If you received your fructose only from vegetables and fruits (where it originates) as most people did a century ago, you'd consume about 15 grams per day. Today the average is 73 grams per day which is nearly 500 percent higher a dose and our bodies simply can't tolerate that type of biochemical abuse. So please, carefully add your fruits based on the following table to keep your total fructose below 15-25 grams per day, depending on your current health status.

Fruit Serving Size Grams of Fructose
Fruit Serving Size Grams of Fructose




Boysenberries 1 cup 4.6
Limes 1 medium 0
Tangerine/mandarin orange 1 medium 4.8
Lemons 1 medium 0.6
Nectarine 1 medium 5.4
Cranberries 1 cup 0.7
Peach 1 medium 5.9
Passion fruit 1 medium 0.9
Orange (navel) 1 medium 6.1
Prune 1 medium 1.2
Papaya 1/2 medium 6.3
Guava 2 medium 2.2
Honeydew 1/8 of med. melon 6.7
Date (Deglet Noor style) 1 medium 2.6
Banana 1 medium 7.1
Cantaloupe 1/8 of med. melon 2.8
Blueberries 1 cup 7.4
Raspberries 1 cup 3.0
Date (Medjool) 1 medium 7.7
Clementine 1 medium 3.4
Apple (composite) 1 medium 9.5
Kiwifruit 1 medium 3.4
Persimmon 1 medium 10.6
Blackberries 1 cup 3.5
Watermelon 1/16 med. melon 11.3
Star fruit 1 medium 3.6
Pear 1 medium 11.8
Cherries, sweet 10 3.8
Raisins 1/4 cup 12.3
Strawberries 1 cup 3.8
Grapes, seedless (green or red) 1 cup 12.4
Cherries, sour 1 cup 4.0
Mango 1/2 medium 16.2
Pineapple 1 slice (3.5" x .75") 4.0
Apricots, dried 1 cup 16.4
Grapefruit, pink or red 1/2 medium 4.3
Figs, dried 1 cup 23.0
How to Determine Your Individual Susceptibility to Fructose Damage
As already stated, those who need to be careful about their fruit intake are people with high insulin levels. You can measure your fasting insulin level to find out for sure, but if you have any of the following problems it is highly likely you have insulin resistance syndrome:
Overweight
High Cholesterol
High Blood Pressure
Diabetes
Yeast Infections
Besides that, you can also use your uric acid levels as a marker for your susceptibility to fructose damage, as some people may be able to process fructose more efficiently than others. The higher your uric acid, the more sensitive you are to the effects of fructose. The safest range of uric acid appears to be between 3 and 5.5 milligrams per deciliter (mg/dl), and there appears to be a steady relationship between uric acid levels and blood pressure and cardiovascular risk, even down to the range of 3 to 4 mg/dl.
According to Dr. Richard Johnson, the ideal uric acid level is probably around 4 mg/dl for men and 3.5 mg/dl for women.
If you are one of those who believes that fruit is healthy no matter how much you eat, I would strongly encourage you to have your uric acid level checked to find out how sensitive you are to fructose. Eat the amount of fruit you feel is right for you for a few weeks and then check your uric acid level and see if your levels are healthy. If they are elevated you might try reducing the fruit to recommended levels and rechecking your uric acid level. Many who are overweight likely have uric acid levels well above 5.5. Some may even be closer to 10 or above. Measuring your uric acid levels is a very practical way to determine just how strict you need to be when it comes to your fructose – and fruit -- consumption.
Is there Such a Thing as an Ideal Diet for Everyone?
Nutritional requirements can vary wildly from one person to the next, which is why I’ve been a longtime proponent of eating in accordance with your nutritional type. For example, if you’re a protein type, fruits are generally not beneficial for you with the exception of coconut, which has a higher fat content that is beneficial for protein types. On the other hand, carbohydrate types tend to fare well with fruit and can safely consume moderate amounts. This is an important distinction, and everyone should try to eat primarily the specific fruits that are best for their unique biochemistry.
However, many find nutritional typing to be too complex. So to simplify matters, while still allowing for a fully personalized program, I recently updated and revised my Nutritional Plan. It consists of three levels, from beginners to advanced, and covers the basic requirements of a healthy diet.
Keep in mind that emerging evidence suggests your diet should be at least half healthy fat, and possibly as high as 70 percent. My personal diet is about 60-70 percent healthy fat, and both Paul Jaminet, PhD., author of Perfect Health Diet, and Dr. Ron Rosedale, M.D., an expert on treating diabetes through diet, agree that the ideal diet includes somewhere between 50-70 percent fat. It's important to understand that your body requires saturated fats from animal and vegetable sources (such as meat, dairy, certain oils, and tropical plants like coconut) for optimal functioning.
When you take this into account, it’s easy to see that an all-fruit diet could wreak absolute havoc with your health.
Keep in mind that frequent hunger may be a major clue that you're not eating correctly. Not only is it an indication that you're consuming the wrong types of food, but it's also a sign that you're likely consuming them in lopsided ratios for your individual biochemistry. Fat is far more satiating than carbs, so if you have cut down on carbs and feel ravenous, remember this is a sign that you haven't replaced them with sufficient amounts of fat. You do want to make sure you're adding the correct types of fat though, such as:
Olives and Olive oil Coconuts and coconut oil Butter made from raw grass-fed organic milk
Raw nuts, such as, almonds or pecans Organic pastured egg yolks Avocados
Grass-fed meats Palm oil   Unheated organic nut oils
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If You Seek Optimal Health, Pay Careful Attention to Your Insulin LevelsThree lifestyle issues keep popping up on the radar when you look at what’s contributing to pancreatic cancer: sugar intake, lack of exercise, and vitamin D deficiency. Obesity and physical inactivity makes your body less sensitive to the glucose-lowering effects of insulin. Diminished sensitivity to insulin leads to higher blood levels of insulin, which in turn can increase your risk of pancreatic cancer.
It’s a no-brainer that an all-fruit diet can seriously jeopardize your insulin sensitivity, thereby raising your risk of any number of health problems, including pancreatic problems. It’s simply FAR too much fructose for most people. I personally developed diabetes when I tried the "Eat Right for Your Blood Type" diet, which included eating large amounts of fruit for breakfast. So please, be careful of any diet that seems to extreme, and remember the human body NEEDS healthful fats and high quality protein for proper functioning.
Remember to listen to your body over the long term to guide you as to the best food selections. If your energy level deceases, you have a difficult time maintaining your ideal weight or are hungry all the time, there is a good chance that you have yet to find the optimal fuel for your body. As for fruits, use caution if you have any kind of insulin related health issues, as discussed above, and limit your total fructose consumption to 15-25 grams of fructose per day, depending on your health status.
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Also See:
If You Know What's Good For You ...

(Part 1)
19 February 2009
http://arcticcompass.blogspot.com/2009/02/if-you-know-whats-good-for-you.html
and
(Part 2)
01 August 2009
http://arcticcompass.blogspot.com/2009/08/if-you-know-whats-good-for-you-part-2.html
and
(Part 3)
02 March 2010
http://arcticcompass.blogspot.com/2010/03/if-you-know-whats-good-for-you-part-3.html
and
(Part 4)
28 September 2010
http://arcticcompass.blogspot.com/2010/09/if-you-know-whats-good-for-you-part-4.html
and
(Part 5)
15 March 2011
http://arcticcompass.blogspot.com/2011/03/if-you-know-whats-good-for-you-part-5.html
and
(Part 6)
20 July 2011
http://arcticcompass.blogspot.com/2011/07/if-you-know-whats-good-for-you-part-6.html
and
(Part 7)
09 October 2011
http://arcticcompass.blogspot.com/2011/10/if-you-know-whats-good-for-you-part-7.html
and
(Part 8)
12 December 2011
http://arcticcompass.blogspot.com/2011/12/if-you-know-whats-good-for-you-part-8.html
and
(Part 9)
09 March 2012
http://arcticcompass.blogspot.ca/2012/03/if-you-know-whats-good-for-you-part-9.html
and
(Part 10)
12 July 2012
http://arcticcompass.blogspot.ca/2012/07/if-you-know-whats-good-for-you-part-10.html
and
(Part 11)
30 October 2012
and
Vitamins, Genetic Food, Health
03 April 2007
http://arcticcompass.blogspot.com/2007/04/vitamins-genetic-food-health.html
and
FDA - Drugs, Vaccines & Vitamin Supplements
(Part 1)
07 July 2008
http://arcticcompass.blogspot.com/2008/07/marching-towards-police-state.html
and
How Safe Is Our Food?
(Part 1)
06 December 2008
http://arcticcompass.blogspot.com/2008/12/food-how-safe-is-it.html
and
(Part 2)
26 March 2009
http://arcticcompass.blogspot.com/2009/03/how-safe-is-our-food-part-2.html
and
Genetic Manipulated Foods Are Not Healthy!
24 May 2009
http://arcticcompass.blogspot.com/2009/05/genetic-manipulated-foods-are-not.html
and
Losing Weight - Are Diets Detrimental to Health?
16 September 2010
http://arcticcompass.blogspot.com/2010/09/too-much-too-young-teen-body-obsession.html
and
No More Floride in the Water - Waterloo, Ontario
08 November 2010
http://arcticcompass.blogspot.com/2010/11/no-more-floride-in-water-waterloo.html
and
Why is Fluoride in Our Water?
09 January 2011
http://arcticcompass.blogspot.com/2011/01/why-is-fluoride-in-our-water.html
and
Medication Errors are a Major Killer!
(Part 1)
04 February 2011
http://arcticcompass.blogspot.com/2011/02/medication-errors-are-major-killer.html
and
Can't Sleep? There is Help!
08 February 2011
http://arcticcompass.blogspot.com/2011/02/cant-sleep-there-is-help.html
and
Avoid Chemotherapy and Radiation!
19 November 2011
http://arcticcompass.blogspot.com/2011/11/chemotherapy-and-radiation.html
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