Showing posts with label food-dangers. Show all posts
Showing posts with label food-dangers. Show all posts

Tuesday, 25 December 2012

What's so bad about tofu?


Do you think tofu is a healthy form of protein? In this video, Kaayla T. Daniel, PhD., CCN clears up this common misconception and reveals the health consequences of eating tofu.

Dr. Daniel earned her PhD in Nutritional Sciences and Anti-Aging Therapies from the Union Institute and University in Cincinnati, was board certified as a clinical nutritionist (CCN) by the International and American Association of Clinical Nutritionists in Dallas and is a member of the Board of Directors of the Weston A. Price Foundation.

As a clinical nutritionist, she specializes in digestive disorders, women’s reproductive health issues, infertility, and recovery from vegetarian and soy-based diets.



Dr. Mercola's Comments:

Many health-conscious Americans, in an effort to improve their eating habits, have switched to eating tofu in place of meat or eggs. The soy industry would have you believe that this is a smart move for your heart health, but in reality processed soy, which includes tofu, is not a health food.

Health Problems Linked to Soy:

Among the many health problems linked to a high-soy diet are:

• Thyroid problems, including weight gain, lethargy, malaise, fatigue, hair loss, and loss of libido
• Premature puberty and other developmental problems in babies, children and adolescents
• Cancer
• Brain damage
• Reproductive disorders
• Soy allergies

Meanwhile, studies reviewed by Dr. Daniel and colleagues have found that soy does not reliably lower cholesterol, and in fact raises homocysteine levels in many people, which has been found to increase your risk of heart disease, stroke, and birth defects. In fact, according to Dr. Daniel, soy can increase your risk of heart disease.

Do not feed you baby soy infant formula:

It’s very important to know also that children and babies, who are still developing, are particularly vulnerable to soy’s hormone-mimicking effects. A Lancet study showed that the daily exposure to estrogen-imitating chemicals for infants who consume soy formulas was 6-11 times higher than adults consuming soy foods.

And the blood concentration of these hormones was 13,000 to 22,000 times higher than estrogen in the blood. An infant exclusively fed soy formula receives the estrogenic equivalent (based on body weight) of up to five birth control pills per day. So please do not feed your baby soy infant formula, or your toddler soy foods (if you can’t breastfeed and are looking for a formula alternative, here’s a recipe for a healthy homemade infant formula). The effects are so potent that even pregnant women should avoid eating soy products for the safety of their unborn child.

Friday, 14 September 2012

The hidden sources of MSG

It is important to learn how to read food labels when shopping.

NaturalNews states,
Some processed natural foods with additives containing free glutamates, such as yeast extracts, claim "no added MSG," which is technically accurate but very deceptive.
So, do your research and avoid products disguised as healthy options. A handy resource is from Truth in Labelling:
Everyone knows that some people get reactions after eating the food ingredient monosodium glutamate - reactions that include migraine headaches, upset stomach, fuzzy thinking, diarrhea, heart irregularities, asthma, and/or mood swings. What many don’t know, is that more than 40 different ingredients contain the chemical in monosodium glutamate (processed free glutamic acid) that causes these reactions.

The following list of ingredients that contain processed free glutamic acid has been compiled over the last 20 years from consumers’ reports of adverse reactions and information provided by manufacturers and food technologists.

Names of ingredients that always contain processed free glutamic acid:

  • Glutamic acid (E 620)2,  Glutamate (E 620)
  • Monosodium glutamate (E 621)
  • Monopotassium glutamate (E 622)
  • Calcium glutamate (E 623)
  • Monoammonium glutamate (E 624)
  • Magnesium glutamate (E 625)
  • Natrium glutamate
  • Yeast extract
  • Anything “hydrolyzed”
  • Any “hydrolyzed protein”
  • Calcium caseinate,  Sodium caseinate
  • Yeast food, Yeast nutrient 
  • Autolyzed yeast
  • Gelatin
  • Textured protein
  • Soy protein, soy protein concentrate
  • Soy protein isolate
  • Whey protein, whey protein concentrate
  • Whey protein isolate
  • Anything “…protein”
  • Vetsin
  • Ajinomoto
Names of ingredients that often contain or produce processed free glutamic acid:

  • Carrageenan (E 407)
  • Bouillon and broth
  • Stock
  • Any “flavors” or “flavoring”
  • Maltodextrin
  • Citric acid, Citrate (E 330)
  • Anything “ultra-pasteurized”
  • Barley malt
  • Pectin (E 440)
  • Protease
  • Anything “enzyme modified”
  • Anything containing “enzymes”
  • Malt extract
  • Soy sauce
  • Soy sauce extract
  • Anything “protein fortified”
  • Anything “fermented”
  • Seasonings
The following are ingredients suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in HIGHLY SENSITIVE people:

  • Corn starch  
  • Corn syrup  
  • Modified food starch  
  • Lipolyzed butter fat  
  • Dextrose
  • Rice syrup
  • Brown rice syrup  
  • Milk powder 
  • Reduced fat milk (skim; 1%; 2%)   
  • most things low fat or no fat  
  • anything Enriched
  • anything Vitamin enriched
More from NaturalNews:
Another deception is the food industry's claim that glutamate occurs naturally. It does very sparingly appear in plants bound with a protein or other molecules. Bound glutamates are benign, and they are not concentrated enough proportionately in foods to create much "excitement."
But synthetically produced glutamic acid is a glutamate that is free from other molecules. And whether it is, 7.5% or 75% free glutamate it can avoid the MSG labeling while delivering high doses of glutamic acid or free glutamate in each bite of food spiked with whatever enhanced flavoring additives are named. 
It's cheaper to use these chemical additives than more expensive oils and natural spices for enhancing food flavors. But it cheats by exciting the brain's cells into making you believe the flavor is in the food and not just in your head. So one buys and eats more cheap dead food while getting fatter with less nutrition, to say the least.