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Truth in Olive Oil

5 hours - 0 comments

Eliminate This ONE Ingredient and Watch Your Health Soar

Jun 25, 2016 - 0 comments

                         Sugar: Eliminate This ONE Ingredient and Watch Your Health Soar

Evidence is mounting that sugar is the primary factor causing not just obesity, but also chronic and lethal disease. According to Dr. Robert Lustig, sugar is toxic to your body, acting as a poison all by itself.
Ending the over-consumption of sugar could have a profoundly beneficial impact on disease rates that currently cost the American health care system a trillion dollars per year.
It's important to realize that when we talk about "sugar," ALL sugars are included. So when you're evaluating your sugar consumption, don't stop counting once you've accounted for the number of spoons of table sugar you've added to foods and beverages. Also include all other types of sweeteners found in various processed foods, such as corn-based sweeteners like high fructose corn syrup (HFCS), honey, and agave.
We now know that fructose elevates uric acid, which decreases nitric oxide, raises angiotensin, and causes your smooth muscle cells to contract, thereby raising your blood pressure and potentially damaging your kidneys. Increased uric acid also leads to chronic, low-level inflammation, which has far-reaching consequences for your health. For example, chronically inflamed blood vessels lead to heart attacks and strokes; also, a good deal of evidence exists that some cancers are caused by chronic inflammation.

Contamination Of Oat-Based Cereals

Jun 24, 2016 - 0 comments

A study of oat-based cereals purchased in the U.S. found that 70% were contaminated the fungal toxin ochratoxin A. Ochratoxin A is a potential human carcinogen. It is a kidney toxin in all animal species studied and is most likely toxic to humans -- who have the longest half-life for its elimination of any species. It may also have immunosuppressive effects and cause reproductive harm. Unlike some other fungal toxins, the effects will not necessarily cause immediate symptoms (such a vomiting). However, excessive urination has been reported -- possibly due to effects on the kidney.

Researchers at the University of Idaho purchased breakfast cereals from local supermarkets in various U.S. cities between 2012 and 2014, testing 489 samples. Overall 42% had contamination with ochratoxin A, with the highest percentage being among oat-based cereals (70%, or 142 out of 203 products), followed by cereals made from wheat (32%), corn (15%), and rice (15%). Most were below the limit of 3 ng/g (established by the European Union for processed cereal products — the U.S. has no established limit), except for 16 samples of oat-based cereals which exceeded the limit. There was no statistical difference between organic and conventional products. Unfortunately, the researchers did not name products.   Studies conducted in other countries have generally found similarly high levels of ochratoxin A contamination in breakfast cereals.

Ochratoxin A has become increasingly regulated by many countries, including the European Union where, as noted above, the maximum limit is 3 ng per gram in processed cereal products (which includes breakfast products ranging from steel-cut oats to more processed cereals).

Ochratoxin A is produced by fungi (mold) which grow on grains when exposed to moisture and heat in the field and at various stages of production, storage, and transport. Unfortunately, the toxin is difficult to destroy under normal food-processing or cooking conditions (it is relatively stable even when heated to 392 degrees Fahrenheit).

It is likely that higher concentrations of ochratoxin A will occur in less-processed products, like steel-cut oats and rolled oats, than in highly processed products, like Cheerios, that contain additional ingredients which reduce the percentage of oats in the product. It may potentially occur in higher concentrations in oat bran because fungal toxins tend to occur on the external layers of grains, such as the bran, rather than on the on the starchy inner portion or the germ. Whole grain oat flour (which, by definition, includes the bran) may also be contaminated with ochratoxin A.

The European Union has proposed a strict tolerable daily intake level for ochratoxin A of 5 ng per kilogram of body weight, which works out to 227 ng of ochratoxin A per 100 lbs of body weight. The amount of ochratoxin A in the most contaminated oat-based cereal in the U.S. study above contained 9.3 ng per gram. A single 30 gram serving of this cereal would, therefore, contain 279 ng of ochratoxin A. What this means is that a very small percentage of oat-based breakfast cereals seem capable, on their own, of causing a person to exceed the tolerable daily intake level for ochratoxin A. The risk, however, is greater for those who consume multiple servings of oat-based cereal per day, weigh less -- such a children, and/or have significant exposure to ochratoxin A from other sources.

Mitchell Yass: The Truth About Pain Treatments

Jun 23, 2016 - 0 comments

Mitchell Yass: The Truth About Pain Treatments