Tuesday, June 29, 2010
Sunday, June 27, 2010
I would suggest reading all of this, however if you don't have the mind for the science behind Obesity, I suggest you look at the bold and underlined parts then skip to the bottom.
The MSG of Obesity:
Studies have been published about obesity in rats/mice who were injected/fed free glutamatic acid. These studies can also be very apparent in real-life human scenarios. As kids age and get older, the parents buy processed foods to feed them because they are convenient. Inside these processed foods are vast amounts of free glutamate used as "flavor enhancers". Even as a child who has just started eating baby food, they are already being exposed to a large amount of free form processed glutamic acids. Baby foods such as: Gerber "Good Start" Formula ["Enzymatically Hydrolyzed" Whey Protein Concentrate], Gerber Graduates Entrees [Natural Flavoring and Carageenan], and Beech Nut Baby Foods [Citric Acid w/Protein]). Baby food is not new to labeling problems and petitions.
Tuesday, June 22, 2010
Here is a copy of the e-mail I sent in to MSNBC's "Contact Us" link at the bottom of their page, as I couldn't find a link to submit a formal question to Dr. Nancy Snyderman on MSNBC's Nightly News page.
Monday, June 21, 2010
I have an e-mail correspondence going with "FAGE" greek style yogurt company, you can see them in Whole Foods, about their use of Raw and Pasteurized milk. They state they use pasteurized milk on their ingredients label and in the pre-composed e-mail they sent me, then further towards the bottom of the e-mail (and on their website) they state they use "Just raw cows milk, cream and live active cultures for a naturally blissful taste experience.". While the marketing is there the facts arent. Here is my post concerning the pasteurization of milk from a while back.
Friday, June 18, 2010
The fact that free glutamic acid and all of it's wonderful degenerative health effects are so deceptively and artistically blended into nearly 90% of the food supply in the US is the underlying reason and cause of obesity.
This underlying fact is one that the article completely failed to cover or even briefly hint at. The article was however on the right track in stating politics may be to blame for obesity (which if you're educated on the hidden facts you know better). The politics exist in the FDA working so closely with the Glutamate industry (and Pharmaceutical companies for the same subject, but more so for Marijuana subject) to keep the facts about the excitotoxin hidden and keeping consumers in the dark and confused on what exactly is in their food (cite: your local grocer. e.g. the numerous names of MSG, Processed Free Glutamic Acid, ingredients and processes contanting/or creating them).
Sunday, June 13, 2010
Logical Reasoning -
Processed Free Glutamic Acid (P-FGA for this article) is a processed building block of all protein (not in naturally occuring form).
Amino acids are essential to the creation of not only proteins (tissue) but hormones and enzymes as well in the human body
My theory is -
Many, if not all intolerances and allergies could be the result of abnormally created tissues, hormones, enzymes, etc..., which rely on amino acids to be "built" in a certain way for proper function, which they aren't built properly because of the constant ingested supply of P-FGA's. When P-FGA is ingested as the body is attempting to undergo a certain change (created by any stress factor, internal and/or external), the processed building block is used to adapt to this change and thus creates abnormal cellular tissue, hormones, enzymes, etc... This is not a far stretch of the imagination considering P-FGA's exist is nearly 90% of the American food supply.
The reasoning behind this theory is that we all know when the body undergoes stress it attempts to adapt to the stress factors to overcome it. Athletes, Bodybuilders, and anyone athletic enough knows this simply as "getting results". The body becomes "efficient" at performing a certain action if given the same repeated action over time because it adapts to the action, a.k.a. stress factor. This efficiency adaptation is also known as the "Plateau" in body building terms. Logically, if the body were to receive a constant supply of a processed or altered building block of the very substance that is used to adapt to the stress factor, abnormal side effects will occur because the actual tissue, hormone, enzyme, etc... created can't function as it should.
A developmental test has been done already some decades ago by a prestigious dentist, testing the growth patterns of teeth and the jaw structure of people who consume processed food vs. unprocessed raw foods in countries American's would consider primitive &/or 3rd world due to the lack of technology as we know it (Documentary: The Beautiful Truth).
Keep in mind this is a theory, however I believe it has some value as it's logical and reasonable and should be tested by an avid researcher/scientist who's knowledgeable on the matter. Thoughts?
Wednesday, June 9, 2010
I've been using pasteurized milk to make LOTS of yogurt. I've read online how to make yogurt and hear of people just leaving it out or in a warm spot and it sours by itself, no heating or adding a starter. From this I've finally looked into the pasteurization process and I'm mostly upset.
Pasteurization involves heating milk from cows to a temperature of 145-150f for 30 minutes OR 17 seconds at 165f. I've been heating (or "cooking") my milk to 180f then letting it air cool for my yogurt making process. Pasteurization was stated to cure a health epidemic from raw milk in the 1940's, however I'm not believing that anymore (also mandated by the ever-so-famous FDA). The heating of milk at all KILLS all of the helpful bacteria that we mainly consume yogurt for... WTF.
Lactobacillus is the helpful bacteria in milk that produces lactic acid which helps humans break down the milk sugars lactose and process it. People who are lactose intolerant cant consume milk as they know it because it's all been pasteurized as mandated by the all-knowing FDA (I hate these bought-n-paid-for assholes). Pasteurization also changes lactose to a "beta form" which there you have it, lactose intolerance. Because pasteurized milk kills off the beneficial bacteria which will ultimately sour milk (yogurt) creating an acidic environment (if left out in a warm area or room), harmful bacteria proliferate, this is the "reasoning" for pasteurization or heating the milk.
Pasteurization also: creates denatured milk proteins and yummy dead bacteria, destroys 20% of the naturally occurring iodine, diminishes vitamin content, destroys part of the calcium in the milk all while providing a hospitable environment for any pathogenic bacteria that may have survived the heating process (yes, some baddies do survive, it's a fact) because HEY! All the helpful bacteria that stop this are DEAD!
So the best process of prolonging the shelf life of milk is the same process used by people thousands of years ago... let it sour and make yogurt. This however has to be done with raw milk from free range grass fed cows. In short: for making yogurt, I've needed raw milk and just need to let it sit on the counter or on top of my router or XBox and let it sour and none of the healthy properties of the milk are destroyed. There's lots of debate on this subject. If everyone acknowledges that with any other raw food, proper hygienic handling is required, people wouldn't be so "omg imma get ecoli and salmonella". Just as a knowledgeable individual pointed out on a mayoclinic.com blog, those are contaminants as cows cant: 1st control squirting their milk-2nd-in a dirty pail/container/pipe/etc...
good article on this
another great site along with links to join the campaign for Real Milk (The Weston Price Foundation).
Sources and reading on the subject
Monday, June 7, 2010
(b) Synthetics allowed:
Activated charcoal (CAS #s 7440–44–0; 64365–11–3)—only from vegetative sources; for use only as a filtering aid.
Ammonium bicarbonate—for use only as a leavening agent.
Ammonium carbonate—for use only as a leavening agent.
Calcium phosphates (monobasic, dibasic, and tribasic).
Cellulose—for use in regenerative casings, as an anti-caking agent (non-chlorine bleached) and filtering aid.
Chlorine materials—disinfecting and sanitizing food contact surfaces, Except, That, residual chlorine levels in the water shall not exceed the maximum residual disinfectant limit under the Safe Drinking Water Act (Calcium hypochlorite; Chlorine dioxide; and Sodium hypochlorite).
Cyclohexylamine (CAS # 108–91–8)—for use only as a boiler water additive for packaging sterilization.
Diethylaminoethanol (CAS # 100–37–8)—for use only as a boiler water additive for packaging sterilization.
Ethylene—allowed for postharvest ripening of tropical fruit and degreening of citrus.
Ferrous sulfate—for iron enrichment or fortification of foods when required by regulation or recommended (independent organization).
Glycerides (mono and di)—for use only in drum drying of food.
Glycerin—produced by hydrolysis of fats and oils.
Magnesium carbonate—for use only in agricultural products labeled “made with organic (specified ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
Magnesium chloride—derived from sea water.
Magnesium stearate—for use only in agricultural products labeled “made with organic (specified ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
Nutrient vitamins and minerals, in accordance with 21 CFR 104.20, Nutritional Quality Guidelines For Foods.
Octadecylamine (CAS # 124–30–1)—for use only as a boiler water additive for packaging sterilization.
Peracetic acid/Peroxyacetic acid (CAS # 79–21–0)—for use in wash and/or rinse water according to FDA limitations. For use as a sanitizer on food contact surfaces.
Phosphoric acid—cleaning of food-contact surfaces and equipment only.
Potassium acid tartrate.
Potassium hydroxide—prohibited for use in lye peeling of fruits and vegetables except when used for peeling peaches during the Individually Quick Frozen (IQF) production process.
Potassium iodide—for use only in agricultural products labeled “made with organic (specified ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
Potassium phosphate—for use only in agricultural products labeled “made with organic (specific ingredients or food group(s)),” prohibited in agricultural products labeled “organic”.
Sodium acid pyrophosphate (CAS # 7758–16–9)—for use only as a leavening agent.
Sodium hydroxide—prohibited for use in lye peeling of fruits and vegetables.
Sodium phosphates—for use only in dairy foods.
Sulfur dioxide—for use only in wine labeled “made with organic grapes,” Provided, That, total sulfite concentration does not exceed 100 ppm.
Tartaric acid—made from malic acid.
Tetrasodium pyrophosphate (CAS # 7722–88–5)—for use only in meat analog products.
Tocopherols—derived from vegetable oil when rosemary extracts are not a suitable alternative.
[68 FR 61993, Oct. 31, 2003, as amended as 68 FR 62217, Nov. 3, 2003; 71 FR 53302, Sept. 11, 2006; 72 FR 58473, Oct. 16, 2007; 73 FR 59481, Oct. 9, 2008]
The source: The Electronic Code of Federal Regulations
Congratulations America, you've been DUPED! Now we can all laugh with the rest of the corporate community! HAHA! For the people by the people? No no, For the Corporations by the Government! Here Here!
Saturday, June 5, 2010
Friday, June 4, 2010
My interest in free glutamic acid is still strong and I'm still very against it's use. The TruthInLabeling campaign is going to be something I'll have to contribute interest towards and even contact them as I'm interested in helping them campaign against the use of processed free glutamic acid. This coincides with my belief in the Gerson Therapy program and the giant cycle of money (planning on making a graphical map of this). I've learned something new however which has peaked my interests... the fact that there is no law compelling working individuals earning salaries or wages to file or pay taxes (Ref: Documentary: America: Freedom to Fascism). This documentary is very compelling and extremely interesting. I'll have to find some time to research this so I can cite some sources. I'm thinking another page will have to go up just for this topic.
Continue to ask questions and refuse to assume everything told to you is the truth. Remember: there is always something more to what you perceive, than what you perceive.