Killer Toxins In Our Diet 101 – Dr. John and Dr. Erika Desnoes

Posted on Sep 25, 2017

The Hidden Toxins In Our Diet
Copyright 2004 Dr. John and Dr. Erika Desnoes

The artificially-created foods that we eat and drink in our modern processed diet is as unnatural for our bodies as is feeding meat to cows, yet it is done out of ignorance and greed. The content of our foods has changed more in the last two generations than in any time in human history. We are now ingesting a toxic combination of government sanctioned chemicals, which adversely affect human health, reproduction, intelligence and social behavior. Many scientists now feel that these “plastic” unnatural foods have created a form of chemically aided neurophysiological degeneration and may be directly responsible for the increase in crime, obesity, asthma, hyperactivity and learning disabilities in children.

This article is about the dangerous artificial ingredients that are being put into our foods and the health ramifications of ingesting those foods. Particular “ingredients” such as cottonseed oil and other hydrogenated/partially-hydrogenated oils and hydrogenated sugars like high fructose corn syrup, sucralose, aspartame, fluoride, rBGH and THI, appear to have a direct link to the unprecedented explosion in obesity, heart disease, infertility, cancer and chronic degenerative diseases that we are experiencing.

Since 1997, the majority of commercially available food products contain one or more ingredients that have been chemically altered or genetically engineered. Since these “commercial” foods are sold unlabeled in the conventional market, there is no way to tell specifically which tomatoes, potatoes, corn, soy, oils, etc. have been actually genetically engineered.

Health food Stores also unwittingly carry genetically engineered foods and foods that contain harmful chemically altered food ingredients such as Cottonseed oil (a carcinogen and infertility agent), Canola/Rapeseed oil (genetically engineered, chemically altered), Sucralose and Aspartame (neurotoxins & carcinogens) as well as products containing Flourides (a neurotoxin) and Sodium Lauryl Sulfate (a carcinogen).

Unless a store or restaurant states clearly that they carry or use only organic produce and make it clear in writing that they are committed to using only non-genetically engineered foods and products you need to assume that the food will contain some potentially toxic, allergenic and genetically engineered ingredients.

The best solution at this time is to buy/eat only organic food and avoid all foods that are heavily processed “farm raised” or products containing cottonseed oil, high fructose corn syrup, artificial sweeteners, and all hydrogenated and partially­hydrogenated oils and margarines.

Frankenfood – Food Toxins to Avoid

(Listed alphabetically)

* Acesulfame K
Known commercially as Sunette or Sweet One, acesulfame K is a sugar substitute sold in packet or tablet form. It is used in chewing gum, dry mixes for beverages, instant coffee and tea, gelatin desserts, puddings and non-dairy creamers. Tests show that the additive causes cancer in animals, which means it may increase cancer in humans. It also causes headaches and potentially fatal breathing problems.

Avoid acesulfame K and products containing it. Your sweet tooth isn’t worth it. I predict that within 3 years it will be slowly phased out and replaced by Sucralose. which is also toxic and has been linked with causing depression but it is currently not as fraught with possibly litigenous side effects as is aspartame and acesulfame K.

* Aluminum
Aluminum has anti caking and dessicant properties, it is used as a drying agent (dessicant), melting agent and antiperspirant. Aluminum has been linked to breast cancer (from deodorant use) alzheimers Disease and memory problems. Aluminum is found in antiperspirants including so called “natural deodorant stones” which are comprised almost completely of Aluminum salts, toothpastes, baking soda/baking powder, most pastries, canned foods and drinks, Aluminum is also found in high concentrations in most municipal water systems because it is a part of the flouride mixture added to municipal water (most commercial non organic flouride is a waste by-product of aluminum manufacturing). Avoid processed cheeses, which are mainly aluminum – the high aluminum content of the “cheese” allows it to” melt” on a hamburger without a direct source of heat. Avoid foods, deodorants and cosmetics containing Alum, it is another name for aluminum.

* Artificial Colorings
The great bulk of artificial colorings used in food are synthetic dyes. For decades synthetic food dyes have been suspected of being toxic or carcinogenic and many have been banned. Whenever possible, choose foods without dyes. They’re mostly used in foods of questionable nutritional worth anyway. Natural ingredients should provide all the color your food needs.

* Aspartame ( Nutrasweet)
Monsanto’s artificial sweetener Aspartame known as the artificial sweetener Equal or NutraSweet, is without question one of the most toxic and health-destroying “foods” sold to consumers. It is made up of three chemicals and a genetically engineered enzyme. It breaks down into formaldehyde (embalming fluid) and Methanol (wood alcohol) and glutamic Acid (Ninety nine percent of monosodium glutamate

(MSG) is glutamic acid)) in the body. Aspartame has been implicated in many diseases (The number of people who have recognized toxicity reactions or damage from chronic aspartame ingestion is well over one million people in the U.S.). Minor side effects of Aspartame include dizziness epileptic-like seizures, blackouts and vision problems. Aspartame has been implicated in pilot blackouts and at least one major airline crash. AIR FORCE PILOTS HAVE BEEN BANNED FROM USING IT before flying.

This sugar substitute, was hailed as the savior for dieters who for decades had put up with saccharine’s unpleasant after taste. The reality is that It is a poor diet food. Although Aspartame may not contain as many calories as sugar, research studies indicate that it is metabolically suppressive (it will slow your metabolism and make you fat!), and it will make you hungrier than sugar (sucrose).

There are quite a few problems with aspartame. The first is phenylketonuria (PKU). One out of 20,000 babies is born without the ability to metabolize phenylalanine, one of the two amino acids in aspartame. Toxic levels of this substance in the blood can result in mental retardation. Beyond PKU many scientists believe that aspartame might cause altered brain function and behavior changes in consumers.

Aspartame has the highest number of consumer complaints to the FDA of any food or drug since its inception.

Formaldehyde (embalming fluid/dry cleaning fluid/poison) Aspartame’s metabolite Formaldehyde is extremely toxic and can cause severe health problems at exceptionally low levels of exposure. Formaldehyde is a deadly neurotoxin and carcinogen. Formaldehyde can cause nervous system damage, immune system damage, and irreversible genetic damage. The only good that can come out of ingesting high levels of formaldehyde is that your body will already be partially preserved after you die.

Methanol (Aka Wood Alcohol/Poison) (10% of Aspartame) Methanol/wood alcohol is a deadly poison and carcinogen. Some people may remember methanol as the poison that caused blindness and death to thousands during prohibition. After the ingestion of Aspartame methanol is produced as a digestive byproduct. Methanol is gradually released in the small intestine when the methyl group of aspartame encounter the enzyme chymotrypsin. The absorption of methanol into the body is sped up considerably when free methanol is ingested. Free methanol is created from aspartame when it is heated above 86 Fahrenheit (30 Centigrade). This would occur when aspartame-containing products are improperly stored or when they are heated (e.g., as part of a “food” product such as Jello).

In the body, methanol is oxidized to formaldehyde and formic acid; both of these metabolites are toxic.” An EPA assessment of methanol states that methanol “is considered a cumulative poison due to the low rate of excretion once it is absorbed. The EPA recommends limiting consumption to 7.8 mg/day. A one-liter (approx. 1 quart) aspartame-sweetened beverage contains about 56 mg of methanol. Heavy users of aspartame-containing products consume as much as 250 mg of methanol daily or 32 times the EPA limit.

Aspartic Acid/Glutamic Acid (40% of Aspartame) Ninety nine percent of MSG (monosodium glutamate) is glutamic acid. Dr Russell L. Blaylock, a professor of Neurosurgery at the Medical University of Mississippi, author of “Excitotoxins” a book which thoroughly details the damage that is caused by the ingestion of excessive aspartic acid from aspartame. Blaylock makes use of almost 500 scientific references to show how excess free excitatory amino acids such as aspartic acid and glutamic acid in our food supply are causing serious chronic neurological disorders. Too much aspartate or glutamate in the brain kills certain neurons by allowing the influx of too much calcium into the cells. which triggers excessive amounts of free radicals killing the cells. The neural cell damage that can be caused by excessive aspartate and glutamate is why they are referred to as “excitotoxins.” They literally “excite” or stimulate the neural (brain & nervous system) cells to death.

Avoid aspartame at all costs. You must read product labels even in the health food store since many athletic drinks and protein powders contain aspartame. Never ingest aspartame if you are pregnant and never give Aspartame to infants.

These two closely related chemicals are added to oil-containing foods to prevent oxidation and retard rancidity. The International Agency for Research on Cancer, part of the World Health Organization, consider BHA to be possibly carcinogenic to humans, and the State of California has listed BHA as a carcinogen. Some studies show the same cancer causing possibilities for BHT.

BHT and BHA are totally unnecessary. To avoid them read the label. Because of the possibility that BHT and BHA might cause cancer, both should be phased out of our food supply. To play it safe, phase them out of your diet.

* Caffeine
Caffeine is found naturally in tea, coffee, and cocoa. It is also added to many soft drinks. Caffeine promotes stomach-acid secretion (possibly increasing the symptoms of peptic ulcers), temporarily raises blood pressure, and dilates some blood vessels while constricting others. Excessive caffeine intake results in “caffeinism,” with symptoms ranging from nervousness or hyperactivity to insomnia. These problems also affect children who drink between 2 to 7 cans of soda a day. Caffeine may also interfere with reproduction and affect developing fetuses. Experiments on lab animals link caffeine to birth defects such as cleft palates, missing fingers and toes, and skull malformations.

Caffeine is mildly addictive, which is why some people experience headaches when they stop ingesting it. While small amounts of caffeine don’t pose a problem for everyone, avoid it if you are trying to become or are pregnant. And try to keep caffeine out of you child’s diet.

* Canola Oil (Rape Seed Oil)
Canola Oil (Rape Seed Oil) is genetically engineered from irradiated seeds of a strain of rapeseed—a naturally toxic plant—that has been supposedly “bred” to be nontoxic. It has been DNA-altered with California bay turnip and various viruses and bacterium in order to produce high quantities of lauric acid. Canola or (Canadianoil) is a trade name, since the process for engineering Rape Seed Oil was developed in Canada and “rape” is not a politically correct name to be associated with a food, the name Canola was created and the oil was renamed for marketing purposes. Relatively unknown just a decade ago, canola oil is now found in many foods, especially health foods, Canola oil is thought to be the second highest vegetable source of the beneficial omega-3 fatty acids. Despite Canola oil’s healthy reputation, popular acceptance, it may be toxic when used in cooking. This is because omega-3s, one of Canola’s nutritional strengths, become damaged if the oil is heated. Whether through cooking or processing, heating distorts the omega-3 molecules, converting them into the transfat form that can elevate total cholesterol, and lower the good HDL cholesterol.

Refined Canola oil, typically found in conventional food stores, is usually exposed to high temperatures, deodorizing and bleaching. Its health-giving constituents are processed away, and its omega-3s converted into the undesirable trans form. Even “lightly refined” and “expeller pressed oils can be exposed to deodorizing, which may raise the oil temperature to a sizzling/toxic 450°­470° F.

Use, more heat-resistant oils, such as Extra Virgin Olive oil, Unrefined Sesame oil or High-Oleic Sunflower oil which have the same beneficial properties as Canola, are more heat resistant and are better for cooking. Due to Canola oil’s dubious “genetic” background it may be unwise to use Canola oil in any form.

* Cottonseed Oil
Cottonseed oil is genetically engineered and DNA-altered with Arabidopsis bacterium, and viruses, to be able to withstand large applications of the chemical pesticide bromoxynil. Bromoxynil causes birth defects in human beings.

Cottonseed oil is an allergen and anti fertility compound. It is the worst of all the toxic oils found in our food supply. At one time the FDA forbade the sale of this toxic oil for use in foods and banned its use for human consumption. The reason is that Cotton has the highest levels of pesticide residue than any other crop and its oil contains he highest pesticide content of any food. Cottonseed oil was always considered a waste by product (so was fluoride) it is now the second most common Hydrogenated oil used in foods (soy is the most common). The FDA turnaround on its Cottonseed oil ban is one of the most blatant forms of government/industry corruption we have seen.

Cottonseed Oil is a potent allergen capable of life-threatening toxic anaphylactic reactions. Cottonseed Oil is everywhere, most breads, pastries candies, snack foods and the fake fat Olestra contain partially hydrogenated Cottonseed Oil. Everyone should avoid this oil, particularly People with asthma and allergies.

Cottonseed Oil is also a potent anti fertility compound. Chinese government researchers discovered its anti fertility properties over 30 years ago and have been using it as a form of population control ever since. No wonder we have such high infertility rates in this country. Manufacturers like to use Cottonseed Oil because it is the cheapest of all the commercial oils. Cottonseed Oil is inexpensive because it is a “waste byproduct” of the cotton processing industry, which like the Aluminum industry can now sell what it used to have to pay to get rid of.

The healthiest oils are Coconut and Palm (which have antibacterial, antifungal and cholesterol lowering properties) and Olive oil or Butter.

* Corn
Once considered a world staple, almost all corn in the US is now genetically engineered to tolerate high quantities of the chemical pesticide glufosinate, and genetically engineered with a virus and the DNA of the bacteria bacillus thuringiensis. Most countries in the world have banned American genetically engineered corn.

* Corn Syrup, Fructose, And High Fructose Corn Syrup
Corn Syrup, Fructose, and High Fructose Corn Syrup: are names for a hydrogenated sugar made from corn. It is found in almost all beverages and sodas (even health food brands), and in almost all sweet products, yogurt, aspirin and some drugs. Research indicates that High Fructose Corn Syrup and the hydrogenated oils are responsible for the increase in obesity among the population and is more responsible for arterial clogging and heart disease than any saturated fats. Manufacturers love High Fructose Corn Syrup because it is cheap. Use raw dehydrated Organic Sugarcane as a healthy alternative.

* Dough Conditioner
This is a code word for a combination of genetically engineered enzymes and other components, found in cheaper breads and baked goods.

* Flouride ­ A Lesson in How to Market a Toxic Waste
“We would not purposely add arsenic to the water supply. And we would not purposely add lead. But we do add fluoride. The fact is that fluoride is more toxic than lead and just slightly less toxic than arsenic.” Dr. John Yiamouyiannis. If you’re like most Americans, you have positive associations with fluoride. You may envision tooth protection, strong bones, and a government that cares about your dental needs. What you’ve probably never been told is that the fluoride added to drinking water and toothpaste is not a natural substance, but is a crude industrial waste product of the aluminum and fertilizer industries, and a substance toxic enough to be used as rat poison.

“For decades, we have been told a lie, a lie that has led to the deaths of hundreds of thousands of Americans and the weakening of the immune systems of tens of millions more. This lie is called fluoridation. A process we were led to believe was a safe and effective method of protecting teeth from decay is in fact a fraud. In recent years it’s been shown that fluoridation is neither essential for good health nor protective of teeth. What it does is poison the body” Gary Null.

Flouride was used by the Nazi’s as a mind control agent and continues to be used as a mind control agent in Russia, China and North Korea, where it is only used in prison water supplies. The British were the first to find that fluoride was effective as a mind control agent ­ making the individual mentally docile and proposed it as a potential biological weapon for use during war. The level of fluoride used by British researchers was roughly equivalent to what is contained in the water supply of most American cities. The British later dropped the idea of using fluoride due to its toxicity and the possibility of innocent populations being poisoned inadvertently. The Nazi’s took up the practice the British had proposed and fluoridated all the water supplies for the inmates of all their concentration
camps. The Nazi’s found that flouride “numbed the mind, weakened the will and made the prisoners docile”. The Nazi’s planned to utilize fluoride as a mind control agent by fluoridating the water supplies of all conquered nations after they won the war. It is interesting that shortly after World War II, the United States began a national campaign to fluoridate its water supply.

Today, nearly 250 million people worldwide drink fluoridated water, including about 130 million Americans in 9600 communities. Out of the 50 largest cities in the US, 41 have fluoridated water.

The big hype for fluoride was its ability to immunize children’s developing teeth against cavities. Rates of dental caries were supposed to plummet in areas where water was treated. Yet decades of experience and worldwide research have contradicted this expectation numerous times.

A World Health Organization survey reports a decline of dental decay in Western Europe and Russia, which is 98% unfluoridated. They state that Western Europe’s declining dental decay rates are equal to and most times better than those in the U.S.

A 1992 University of Arizona study yielded surprising results when they found that “the more fluoride a child drinks, the more cavities appear in the teeth.”

“There is a very low margin of safety involved in fluoridating water. A concentration of about 1 ppm is recommended…in several countries, severe fluorosis has been documented from water supplies containing only 2 or 3 ppm. In the development of drugs…we generally insist on a therapeutic index (margin of safety) of the order of 100; a therapeutic index of 2 or 3 is totally unacceptable, yet that is what has been proposed for public water supplies.”

Other countries argue that even 1-ppm is not a safe concentration. Canadian studies, for example, imply that children under three should have no fluoride whatsoever. The Journal of the Canadian Dental Association states “Fluoride supplements should not be recommended for

children less than 3 years old.”30 Since these supplements contain the same amount of fluoride as water does, they are basically saying that children under the age of three shouldn’t be drinking fluoridated water at all, under any circumstances. Japan has reduced the amount of fluoride in their drinking water to one-eighth of what is recommended in the U.S. Instead of 1 milligram per liter, they use less than 15 hundredths of a milligram per liter as the upper limit allowed.

My concern as a physician is that fluoride is not only in drinking water; it is everywhere. Fluoride is found in foods that are processed with it, which, in the United States, include nearly all bottled drinks and canned foods. Researchers writing in The Journal of Clinical Pediatric Dentistry have found that fruit juices, in particular, contain significant amounts of fluoride. In a recent study, a variety of popular juices and juice blends were analyzed and it was discovered that 42% of the samples examined had more than l ppm of fluoride, with some brands of grape juice containing much higher levels – up to 6.8 ppm! The authors cite the common practice of using fluoride-containing insecticide in growing grapes as a factor in these high levels, and they suggest that the fluoride content of beverages be printed on their labels, as is other nutritional information.

Cooking can greatly increase a food’s fluoride content. Peas, for example, contain 12 micrograms of fluoride when raw and 1500 micrograms after they are cooked in fluoridated water, which is a tremendous difference. Also, we should keep in mind that fluoride is an ingredient in most toothpastes, pharmaceuticals, aerosols, insecticides, and pesticides.

It’s interesting to note that in the 1950s, fluoridated toothpastes were required to carry warnings on their labels saying that they were not to be used in areas where water was already fluoridated. Crest toothpaste went so far as to write: “Caution: Children under 6 should not use Crest.” These regulations were dropped in 1958. When fluoride is ingested, approximately 93% of it is absorbed into the bloodstream.

In 1977, Dr. John Yiamouyiannis and Dr. Dean Burk, former chief chemist at the National Cancer Institute, released a study that linked fluoridation to 10,000 cancer deaths per year in the U.S. Their inquiry, which compared cancer deaths in the ten largest fluoridated

American cities to those in the ten largest unfluoridated cities between 1940 and 1950, discovered a 5% greater rate in the fluoridated areas.

Most of Western Europe has rejected fluoridation on the grounds that it is unsafe. In 1971, after 11 years of testing, Sweden’s Nobel Medical Institute recommended against fluoridation, and the process was banned. The Netherlands outlawed the practice in 1976, after 23 years of tests. France decided against it after consulting with its Pasteur Institute64 and Germany, rejected the practice because the recommended dosage of 1 ppm was “too close to the dose at which long-term damage to the human body is to be expected.” Dr. Lee sums it up: “All of western Europe, except one or two test towns in Spain, has abandoned fluoride as a public health plan. It is not put in the water anywhere. They all established test cities and found that the benefits did not occur and the toxicity was evident.”

Some baby foods contain such high levels of fluoride that babies, who eat the food, risk dental fluorosis (white flecks, brown or yellow irreversibly stained permanent teeth, according to the Journal of the American Dental Association Bone cancer is also linked to fluoride use. Because of the cancer potential and other health risks associated with fluoride, a senior EPA official has stated that the agency should act immediately to protect the public from fluoride’s dangers. One former EPA scientist went so far as to say that the government has based its fluoride safety standards on “fraudulent information and altered reports.”

What about fluoride’s alleged benefits in fighting cavities? The preponderance of “real” data suggests that fluoride has no benefit whatsoever. For example, in the 1980s, a prominent fluoride proponent in New Zealand attempted to gather statistics in support of fluoridation. Instead, he found that children living in unfluoridated areas had fewer cavities than those in areas with fluoridated water.

Most government agencies, however, continue to ignore the scientific evidence and market fluoridation by making fictional claims about its benefits.

The U.S. government has promoted fluoride even though:

A. It was recognized as a toxic waste since the beginning of the Industrial Revolution.
B. The proposal that Americans fluoridate their water was first made by an industrial scientist who was attempting to find a way to market and sell a substance that the aluminum industry had to pay to be removed as industrial waste.
C. Fluoride was first legally disposed of 50 years ago by making it into rat poison and insecticides. Now it’s in the water supply.

A person’s exposure to fluoride may include:

1. Fluoride contained in the water supply.
2. Fluoride contained in foods due to agricultural or processing methods.
3. The increased fluoride content of a food that is cooked in fluoridated water.
4. Fluoride contained in toothpaste.
Avoid Toothpastes that contain Fluorides many so called “health food” brands contain fluoride and Sodium Lauryl Sulfate (a carcinogen & gum irritant)

* Hydrogenated (Trans Fatty Acid) Fats Oils and Sugars
Trans Fatty Acids (Hydrogenated and Partially-Hydrogenated oils) are highly toxic man made fats made from oils that are naturally liquid at room temperature but have been made solid by being combined with hydrogen. Hydrogenated oils were created as an attempt to make a man made version of coconut oil, which is naturally liquid at room temperature and solid when refrigerated, or at temperatures below 70oF. The refining, processing and hydrogenation of the oils produces solid vegetable cooking fats and margarine with a very long shelf life.

The most common commercially available hydrogenated-polyunsaturated oils are cottonseed, soybean, canola, corn, safflower, and sunflower. These hydrogenated/partially-hydrogenated/trans fat/oils and margarines can be found sitting on the shelf in any grocery store in the country as ingredients in most commercial foods: cookies, cakes, pastries candy, bread, fried foods and fast foods.

Hydrogenated/partially-hydrogenated oils are also added to some liquid vegetable oils to extend their shelf life.

Hydrogenated oils cause clogging of the arteries and photoimmunosuppression and can lead to cancers, heart disease, strokes and other chronic diseases. When you consider, the alterations these oils undergo, it’s really no wonder they have a tendency to suppress the immune system and promote obesity. Australian researchers have stated that the high rates of skin cancer that are being experienced in certain areas of the world are due to the high levels of hydrogenated fats in the diet and not to excessive sun exposure.

Many scientists now believe that the introduction and widespread use of highly-refined hydrogenated oils and sugars such as polyunsaturated oils ( cottonseed, soy, corn and canola) and sugars (high fructose corn syrup) are two dietary changes that were introduced by the food Industry in the last couple of generations that has contributed to the rise in obesity, skin cancer and heart disease.

Hydrogenated Oils also Disrupt Prostaglandin Production which is necessary for the proper production of our hormones. To increase your resistance to heart disease and skin cancer, you should be eating fewer polyunsaturated fats and more saturated fat. Stick to unaltered, natural fats such as Coconut, Palm, Olive oil and Butter. Don’t use sunscreen (it actually increases your risk of skin cancer) and don’t be afraid of the sun, because you need sunlight on your skin (at least 20 minutes daily) to stimulate your immune system, produce vitamin D for your bones, and produce hormones.

* Irradiated Foods
Apply political pressure to prevent the irradiation of meats – Irradiation is a poor way to deal with bacterial contamination of meat – the Bacterial contamination comes from unnatural feed (cows are primarily grass eaters) poor slaughterhouse practices – filthy living conditions, the overuse of hormones, and the overuse of antibiotics (which are given more to fatten up the cattle than for antibacterial reasons), (If antibiotics make cattle fat – could they also be the cause of many of our human problems with obesity.) Recent research has shown that if farmers put cattle on hay feed 3 days before slaughter – this will take care of the bacteria problem. The farmers refuse to do this because the cattle lose a small amount of weight, which translates into less money for the farmer. It is time we stop allowing ourselves to be unwitting subjects of the greed of farmers, and the chemical and pharmaceutical companies mad scientists experiments.

* Iceberg Lettuce
Iceberg lettuce is not really a lettuce, it is a member of the opium family and was reportedly the creation of a “radiation experiment”.

This “lettuce” interferes with digestion and like all Poppy related Opiates, causes gastric problems and constipation.

* Meat Poultry and Seafood
Most livestock are being fed genetically altered feed, as well as a disgusting mix of ground-up and often diseased and discarded animal carcasses. The only safe beef and poultry will be those fed only grass and organically grown grain. Avoid “farm raised” commercially produced seafood which are given corn, grains and antibiotics in their feed to fatten them they same way they are used to fatten poultry and meat (and humans). Commercial pork has been genetically altered with DNA from human beings. “Farm raised” Salmon meat is grey and must be DYED red to make it look like natural Salmon. If semi-cannibalism is not your thing it may be a great time to give up pork and
decide to be vegetarian.

* Monosodium Glutamate (MSG)
Early in this century a Japanese chemist identified MSG as the substance in certain seasonings that added to the flavor of protein-containing foods. Unfortunately, too much MSG can lead to headaches, tightness in the chest, and a burning sensation in the forearms and the back of the neck. If you think you are sensitive to MSG, look at ingredient listings. Also, avoid hydrolyzed vegetable protein, or HVP, which are other names for MSG.

* Nitrite and Nitrate
Sodium nitrite and sodium nitrate are two closely related chemicals used for centuries to preserve meat. While nitrate itself is harmless, it is readily converted to nitrite. When nitrite combines with compounds called secondary amines, it forms nitrosamines, extremely powerful cancer-causing chemicals. The chemical reaction occurs most readily at the high temperatures of frying. Nitrite has long been suspected as being a cause of stomach cancer. Look for nitrite-free processed meats — some of which are frozen, refrigeration reduces the need for nitrites. Some commercial manufacturers have begun selling bacon preserved with ascorbic acid (vitamin C) instead of nitrites.

* Potatoes
Genetically engineered with wax moth insect DNA; genetically engineered to produce its own pesticide internally with the DNA of bacillus thuringiensis bacteria.

* Recombinant Bovine Growth Hormone (rBGH)
rBGH MILK & DAIRY PRODUCTS Monsanto’s genetically engineered bovine growth hormone (rBGH), marketed through veterinarians and injected into dairy cows, causes increased milk production and horrible mastitis (painful swelling and infection of the milk ducts). These cows then require constant medical supervision and continuous high doses of antibiotics. Cows treated with rBGH have shorter life expectancies than natural cows. rBGH milk also contains high levels of pus and antibiotics from the mastitis infection. rBGH milk and dairy products also contain rBGH, bovine growth hormone, which increases cancer risk in human beings. A recent report (2004) indicates that the majority of farmers are moving away from rBGH use due to heavy financial losses from death and illness of the livestock. Thats what you get from greed – LOSS.

* Saccharin
Saccharine has been used safely since the 1880’s when it was accidentally discovered by a chemistry professor at Johns Hopkins University. Flawed research studies in the 1970’s linked saccharin with cancer in laboratory animals. The truth was that the only animals that developed cancer were the male members of one particular species of laboratory rat. The Researchers now feel that the results of the original study were erroneous since it has never been able to be replicated. The FDA will repeal the warning on saccharine soon. Saccharine is the only safe artificial sweetener, but still use with caution. Organic sugar is still the safest sweetener.

* Sodium Lauryl Sulfate
Sodium Lauryl Sulfate (SLS) is a man made product, (although labels may say it is natural since it is derived from coconut oil). SLS is a foaming agent put in most toothpastes and shampoos – it sometimes also shows up in pastries. SLS has been implicated in receding gums and oral cancers. It also causes thinning and loss of hair.

* Non-Organic Soy
Non-organic Soy is Genetically engineered and DNA-altered by Monsanto with bacteria capable of tolerating heavy doses of Monsanto’s Roundup brand chemical pesticide (glyphosate).

* Sucralose (Splenda)
Sucralose is a possible immunoseppressant, neurotoxin , anti fertility agent and psychological depressant. It is a non-caloric artificial sweetener 600 times sweeter than sucrose and is one of the newest additions to the $1.5-billion/year artificial or “high-intensity” sweetener market of which soft drink sweeteners make up About 75%.

Sucralose is already in a wide range of products, many of which are (sadly) sold in health food stores and used in the manufacture of foods and drinks by so called nutritionally-oriented companies. It escapes me how supposedly “health conscious” companies like Newmans and others can knowingly use toxic ingredients such as High Fructose Corn Syrup, Sucralose, Aspartame, Aesulfame K and Cottonseed oil in their products when healthy alternatives such as organic sugar and Coconut and Palm oils are available.

Despite the manufacturer’s (Johnston & Johnston) claims to the contrary, sucralose is significantly absorbed and metabolized by the body and has been found to concentrate in the liver, kidney, and gastrointestinal tract. According to the Japanese equivalent of our FDA, as much as 40% of ingested sucralose is absorbed, the rest is excreted unchanged in urine and feces (and eventually makes its way into the water supply with the myriad of other drugs like prozac and antibiotics).

A possible Chlorinated Pesticide masquerading as a sugar.
Sucralose is produced by chlorinating sugar (sucrose) by chemically altering the structure of the sugar molecules. The FDA acknowledges that sucralose “is produced at an approximate purity of 98%.” While that may sound pure the other 2% of ingredients turn out to be heavy metals and other potentially dangerous toxins: Lead, Arsenic, Methanol and Chlorinated Monosaccharides & Disaccharides.

There is also concern about sucralose being a chlorinated molecule like pesticides such as DDT which accumulate in fat and are carcinogenic. “The manufacturer claims that the chlorine added to sucralose is similar to the chlorine atom in the salt (NaCl) molecule.

That is not true. In reality ingesting Sucralose may be more like eating DDT.

According to Consumers’ Research Magazine “There is no clear-cut evidence that sugar substitutes are useful in weight reduction. On the contrary, there is some evidence that these substances may stimulate appetite.” Ingestion of Sucralose provides great benefits for the corporations making and using it in their products, but there is no benefit to consumers, only potential harm.

* Sulfites
Sulfites are a class of chemicals that can keep cut fruits and vegetables looking fresh. They also prevent discoloration in apricots, raisins, and other dried fruits; control “black spot” in freshly caught shrimp; and prevents discoloration, bacterial growth, and fermentation in wine. Until the early 80’s they were considered safe, but CSPI found six scientific studies proving that sulfites could provoke severe allergic reactions and death. The CSPI and the Food and Drug Administration (FDA) identified at least a dozen fatalities linked to sulfites. All of the deaths occurred among asthmatics. In 1985 Congress finally forced the FDA to ban sulfites from most fruits and vegetables. If you have asthma, you may want to avoid all sulfite-containing foods. The sulfite ban does not cover fresh-cut potatoes, dried fruits, and wines, which has to carry sulfite warnings on the label. Sulfites are naturally occurring in grape skins and therefore are impossible to avoid in wine. Saki is a better “cleaner” substitute.

* THI (cola drinks)
THI is an Immunosuppressant and Carcinogen – Cola drinks (and many commercially processed brownish foods) get their brown color from this ammonia caramel compound called 2-acetyl-4-terahydroxy-butyltmidazole THI. Coca Cola and Pepsi Contain THI and since Coca Cola holds the patent on THI, you would think that the THI patent was for it’s use as a brown food coloring, it is not. THI’s sole patented purpose is for its ability to suppress the immune system, not as a food-coloring agent. The more THI you consume, the more it suppresses the immune system. And the more the immune system is suppressed, the greater your susceptibility to developing cancer and other degenerative diseases. THI is jokingly referred to in the industry by its nickname (Terribly Harmful Ingredient). I find it disturbing that Coca Cola would patent and use a substance in its soft drinks whose sole purpose is the destruction of the human immune system. I find it even more disturbing (though not surprising) that the FDA, the agency that is supposed to “protect the consumer” from harmful foods and drugs allows a substance to be used as a food additive whose only patented purpose is as a immunosuppressant.

* Tomatoes
Genetically engineered with bacteria-derived kanamycin resistance genes, Antisense backwards DNA, antibiotic marker genes, viruses, and DNA of flounder and North Atlantic shellfish. This and genetically engineered Yellow Crook Neck Squash have antibiotic marker genes used to facilitate the genetic engineering process. They can cause allergies and autoimmune disease.

* Yellow Crook Neck Squash
Gene-spliced with two experimental viruses and arbitrary marker genes, capable of causing unpredictable and unexpected effects.


Amylase (used in making bread, flour, whole wheat flour, cereals, starch). Catalase (used in making soft drinks, egg whites, liquid whey) and Lactase.

1. Learn all you can about the dangers of genetically engineered foods.
2. Learn how to shop to avoid these foods. Boycott companies using these foods.
3. Tell your friends, family and loved ones about this problem.
4. Start or join consumer groups to label and ban chemically toxic and genetically engineered food.
5. Send letters to your political leaders and representatives.
6. Write and send letters to the media, writers, and editors.

Foods containing cottonseed oil, hydrogenated or partially hydrogenated oils, high fructose corn syrup, Coca Cola/Pepsi Cola (THI), Splenda, NutraSweet (Aspartame), Aesulfame K, Land O’ Lakes dairy products (rBGH) and Cabot dairy products (rBGH).


Certified organic tomatoes, potatoes, corn, soy, canola oil, cotton oil, and yellow-crook-neck squash are safe. By buying only organic foods of every type, you will protect yourself and your family from Frankenfoods. Almost everything that can be found in your conventional food market is also produced by the organic food industry.

FAVOR DAIRY PRODUCTS FROM COMPANIES THAT DO NOT USE (rBGH) BOVINE GROWTH HORMONE Research and buy only from suppliers that promise on

the package or in other writing that their products are rBGH-free. Be especially careful with butter. Buy only organic butter, because even otherwise good companies buy cheap rBGH milk to make butter, or else they buy their butter (rBGH) from other companies.

You have the information – you have been warned – Its Your Choice – stay silent and continue to pay to be poisoned by buying toxic products and support greedy, irresponsible companies and their insane practices or – fight – boycott the products and the companies that produce them ­ vote with your wallet and force legislation to clean up our food supply while we still can.


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