Food as Medicine

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Fluoride - >>> EPA says it will reconsider safety of fluoride in drinking water


The Hill

by Rachel Frazin

April 2025


https://www.msn.com/en-us/news/politics/epa-says-it-will-reconsider-safety-of-fluoride-in-drinking-water/ar-AA1CtUt6?ocid=TobArticle


The Environmental Protection Agency (EPA) will reconsider the health impacts of fluoride in drinking water — taking what could be an initial step toward new national limits or a ban on the substance.

An EPA press release said Monday that the agency would “expeditiously review new scientific information on potential health risks of fluoride in drinking water” and that doing so will inform any potential moves to restrict fluoride under the Safe Drinking Water Act.

“Without prejudging any outcomes, when this evaluation is completed, we will have an updated foundational scientific evaluation that will inform the agency’s future steps to meet statutory obligations under the Safe Drinking Water Act,” EPA Administrator Lee Zeldin said in a written statement.

In September, a judge ruled that the EPA must “engage with a regulatory response” to fluoride, though it did not dictate what that response should be.

It’s not immediately clear whether Zeldin’s announcement differs from work the agency would have otherwise done in response to that order.

But the administrator credited advocacy from Health and Human Services Secretary Robert F. Kennedy Jr. for bringing about the review.

“Secretary Kennedy has long been at the forefront of this issue. His advocacy was instrumental in our decision to review fluoride exposure risks and we are committed to working alongside him, utilizing sound science as we advance our mission of protecting human health and the environment,” Zeldin said.

Why Is Fluoride Used in Tap Water, and How Much Is Safe?

Fluoride is intentionally added to drinking water to prevent tooth decay. About 200 million Americans drink water with added fluoride.

While it’s clear that fluoride is good for teeth, some recent studies have linked it to lower IQ. Notably, the Department of Health and Human Services’s (HHS) National Toxicology Program found in August that higher levels of fluoride exposure are linked to lower IQs in children.

However, health associations including the the American Academy of Pediatrics stood by recommendations in favor of adding fluoride to water and toothpaste even in light of the finding.

The pediatrics organization said that among other issues, the toxicology program left out studies that did not find a link between fluoride and IQ. And earlier in 2024, the Centers for Disease Control and Prevention said in a statement that “expert panels … have not found convincing scientific evidence linking community water fluoridation with any potential adverse health effect,” including low intelligence.

The attention paid to potential impacts of fluoride has grown in recent years amid the rise of Kennedy’s “Make America Healthy Again” movement.

In the EPA’s announcement, the agency cited the August 2024 toxicology program finding in its decision to revisit the health impacts of fluoride, which were previously assessed by the EPA in July 2024. EPA says its review will be conducted “in coordination” with Kennedy and HHS.

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>>> 11 Probiotic Foods That Are Super Healthy


Healthline

by Jill Chen/Stocksy


https://www.healthline.com/nutrition/11-super-healthy-probiotic-foods


Yogurt
Kefir
Sauerkraut
Tempeh
Kimchi
Miso
Kombucha
Pickles
Buttermilk
Natto
Cheese

Bottom line

Adding probiotics to your diet may offer many health benefits. Yogurt is one of the best sources of probiotics. Other sources of probiotics include sauerkraut, miso, and tempeh.

Probiotics are live microorganisms that have health benefits when consumed. These beneficial bacteria provide all sorts of powerful benefits for your body and brain. They may:

improve digestive healthTrusted Source
reduce depression
promote heart healthTrusted Source
boost immunityTrusted Source

Some evidence suggests they may even give you better-looking skinTrusted Source.

Consuming probiotics in supplement form is one popular way to get them, but you can also get them from fermented foods.

This article reviews 11 probiotic foods that are super healthy.

1. Yogurt

Yogurt is one of the best sources of probiotics. It’s made from milk fermented by probiotics, mainly lactic acid bacteria and bifidobacteria.

Health benefits associated with eating yogurt include Trusted Source:

improved bone, heart, and gastrointestinal health
reduced risk of diabetes
reduced risk of breast and colon cancer
improved weight management

Additionally, yogurt may be suitable for people with lactose intolerance. This is because the bacteria turn some of the lactose into lactic acid, which is also what gives yogurt its sour taste.

However, not all yogurt contains live probiotics, and processing can sometimes kill the live bacteria. For this reason, make sure to choose yogurt with active or live cultures.

Also, be on the lookout for high amounts of added sugar, even if the product is labeled “low fat” or “fat-free.”

Summary

Probiotic yogurt is associated with a number of health benefits and may be suitable for people with lactose intolerance. Make sure to choose yogurt that has active or live cultures.

2. Kefir

Kefir is a fermented probiotic milk drink. It’s made by adding kefir grains to cow’s or goat’s milk.

Kefir grains are not cereal grains but rather cultures of lactic acid bacteria and yeast that look a bit like cauliflower.

The word “kefir” is thought to come from the Turkish word “keyifTrusted Source,” which means feeling good after eating.

Indeed, kefir has been linked to various health benefitsTrusted Source. It may improve bone health, help with digestive problems, and protect against infections. Kefir may also be a good option for people with lactose intolerance.

Kefir contains several major strains of friendly bacteria and yeast, making it a more diverse and potent probiotic source compared to yogurt.

Summary

Kefir is a fermented milk drink. It’s a better source of probiotics than yogurt, and people with lactose intolerance can often drink kefir with no problems.

3. Sauerkraut

Sauerkraut is finely shredded cabbage that has been fermented by lactic acid bacteria. It’s a traditional food popular in many countries, especially Eastern Europe.

Sauerkraut has a sour, salty taste. People often use it on top of sausages or as a side dish. You can store it for months in an airtight container.

In addition to its probiotic qualities, sauerkraut is rich in fiberTrusted Source as well as vitamins C and K. It’s also high in sodium and contains iron and potassium.

Sauerkraut also contains the antioxidants lutein and zeaxanthin, which are important for eye healthTrusted Source.

Make sure to choose unpasteurized sauerkraut. Pasteurization kills the live and active bacteria.

Summary

Sauerkraut is finely cut, fermented cabbage. It’s rich in vitamins, minerals, and antioxidants. Make sure to choose unpasteurized brands that contain live bacteria.

4. Tempeh

Tempeh is a fermented soybean product that forms a firm patty. Originally from Indonesia, tempeh has become popular worldwide as a high protein meat substitute. People describe its flavor as nutty, earthy, or similar to that of a mushroom.

The fermentation process has some surprising effects on its nutritional profile.

Soybeans are typically high in phytic acid, a plant compound that impairs the absorption of minerals like iron and zinc.

However, fermentation lowers the amount of phytic acidTrusted Source, which may increase the amount of minerals your body can absorb from tempeh.

Fermentation also produces some vitamin B12, a nutrient that soybeans do not contain. You usually get vitamin B12 from animal products, so tempeh is a great substitute for vegetarians.

Summary

Tempeh is a fermented soybean product that serves as a popular, high protein substitute for meat. It contains a decent amount of vitamin B12, a nutrient found mainly in animal products.

5. Kimchi

Kimchi is a fermented, spicy Korean side dish. Cabbage is usually the main ingredient, but other vegetables can also be used.

Kimchi is flavored with a mix of seasonings, such as red chili pepper flakes, garlic, ginger, scallion, and salt.

It contains the bacteria Lactobacillus kimchii and other lactic acid bacteria that may benefit digestive health.

Kimchi made from cabbage is high in some vitamins and minerals, including vitamin K, riboflavin (vitamin B2), and iron.

Summary

Kimchi is a spicy Korean side dish, usually made from fermented cabbage. Its lactic acid bacteria may benefit digestive health.

6. Miso

Miso is a Japanese seasoning. It’s traditionally made by fermenting soybeans with salt and a fungus called koji.

Miso can also be made by mixing soybeans with other ingredients, such as barley, rice, and rye. People most often use this paste in miso soup, a popular breakfast food in Japan.

Miso is typically salty. It’s available in many varieties, including white, yellow, red, and brown.

Miso is a good source of protein and fiber. It’s also high in various vitamins, minerals, and plant compounds, including vitamin K, manganese, and copper.

Some researchTrusted Source suggests that miso may also protect against cancer, obesity, and high blood pressure. It may also help regulate your cholesterol.

Summary

Miso is a fermented soybean paste and a popular Japanese seasoning. It’s rich in several important nutrients and may reduce the risk of high blood pressure and some cancers.

7. Kombucha

Kombucha is a fermented black or green tea drink popular in many parts of the world, especially in Asia.

Some researchTrusted Source suggests that kombucha may reduce the risk of cancer, diabetes, and other diseases.

But other researchersTrusted Source warn that there isn’t enough high quality evidence to confirm these benefits and that clinical studies on humans are needed.

Still, because kombucha is fermented with bacteria and yeast, it likely does have health benefits related to its probiotic properties.

Summary

Kombucha is a fermented tea drink. Some people claim it has a wide range of health benefits, but more research is needed.

8. Pickles

Pickles (also known as gherkins) are cucumbers preserved in a solution of salt and water.

They’re left to ferment for some time, using their own naturally present lactic acid bacteria, which makes them sour.

Pickled cucumbers are a great source of healthy probiotic bacteria, which may improve digestive health. They are also low in calories and a good source of vitamin K, an essential nutrient for blood clotting.

Keep in mind that pickles also tend to be high in sodium.

It’s important to note that pickles made with vinegar do not contain live probiotics.

Summary

Pickles are cucumbers that have been preserved in salty water and fermented. They are low in calories and high in vitamin K. However, pickles made with vinegar do not have probiotic effects.

9. Traditional buttermilk

The term “buttermilk” actually refers to a range of fermented dairy drinks. There are two main types of buttermilk: traditional and cultured.

Traditional buttermilk is simply the leftover liquid from making butter. Only this version contains probiotics, which some call “Grandma’s probiotic.”

Traditional buttermilk is mainly consumed in India, Nepal, and Pakistan.

Cultured buttermilk, commonly found in American supermarkets, generally does not have any probiotic benefits.

Buttermilk is low in fat and calories but contains several essential vitamins and minerals, such as:

vitamin B12
riboflavin
calcium
phosphorus

Summary

Traditional buttermilk is a fermented dairy drink mainly consumed in India, Nepal, and Pakistan. Cultured buttermilk, found in American supermarkets, generally does not have any probiotic benefits.

10. Natto

Natto is another fermented soybean product, like tempeh and miso. It contains a bacterial strain called Bacillus subtilis.

Natto is a staple in Japanese kitchens. It’s typically mixed with rice and served with breakfast. It has a distinctive smell, slippery texture, and strong flavor.

Natto is rich in protein and vitamin K2, which is important for bone and cardiovascular health. For example, a 2020 Japanese study found that regularly consuming natto reduced the risk of osteoporosis fractures in women postmenopause.

Summary

Natto is a fermented soy product that is a staple in Japanese kitchens. It contains a high amount of vitamin K2, which may improve bone density and heart health.

11. Some types of cheese

Although most types of cheese are fermented, it doesn’t mean that all of them contain probiotics. That’s why it’s important to look for the words “live cultures” or “active cultures” on the food labels.

Semi-hard cheeses such as cheddar, mozzarella, or gouda, as well as cottage cheese, may contain higher levels of probiotics than other types of cheese that are aged for longer periods of time. Cheesemakers are exploring new methodsTrusted Source to protect probiotic bacteria through the aging process.

Cheese is highly nutritious and an excellent source of protein. It’s also rich in important vitamins and minerals, includingTrusted Source:

vitamins A, B6, B12, D, and K
calcium
iodine
magnesium
potassium
phosphorus
selenium
zinc

Moderate consumption of dairy products such as cheese may even lower your risk of heart disease and osteoporosis.

Summary

Only some types of cheese — including cheddar, mozzarella, and Gouda — contain probiotics. Cheese is very nutritious and may benefit heart and bone health.

Probiotic foods can be incredibly healthy
There are many very healthy probiotic foods you can eat.

This includes numerous varieties of fermented soybeans, dairy, and vegetables. Of those, 11 are mentioned here, but there are many more.

If you can’t or won’t eat any of these foods, you can also take a probiotic supplement. Be sure to check with a healthcare professional before taking any new supplement.

Probiotics, from both foods and supplements, can have powerful effects on your health.

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>>> The Microbiome’s Forgotten Cousin Could Be Key to Solving America’s Gut Issues

Human innards are teeming with viruses that infect bacteria. What are they up to?


Inverse

by Amber Dance and Knowable Magazine

Aug. 18, 2024




3d render of inner intestine with plica and villi. human digestive anatomy



You’ve probably heard of the microbiome — the hordes of bacteria and other tiny life forms that live in our guts. Well, it turns out those bacteria have viruses that exist in and around them — with important consequences for both them and us.

Meet the phagosome.

There are billions, perhaps even trillions, of these viruses, known as bacteriophages (“bacteria eaters” in Greek) or just “phages” to their friends, inside the human digestive system. Phageome science has skyrocketed recently, says Breck Duerkop, a bacteriologist at the University of Colorado Anschutz School of Medicine, and researchers are struggling to come to grips with their enormous diversity. Researchers suspect that if physicians could harness or target the right phages, they might be able to improve human health.

“There will turn out to be good and bad phages,” says Paul Bollyky, an infectious disease physician and researcher at Stanford Medicine. But for now, it’s still unclear how many phages occupy the gut — perhaps one for each bacterial cell or even fewer. There are also bacteria that contain phage genes but aren’t actively producing viruses; the bacteria are just living their lives with phage DNA tagging along in their genomes.

And there are lots of phages still unidentified; scientists call them the “dark matter” of the phagosome. A big part of current phage research is to identify these viruses and their host bacteria. The Gut Phage Database contains more than 140,000 phages, but that’s surely an underestimate. “Their variety is just extraordinary,” says Colin Hill, a microbiologist at University College Cork in Ireland.

Scientists find phages by sifting through genetic sequences culled from human fecal samples. That’s where researchers found the most common gut phage group, called crAssphage. (Get your mind out of the gutter — they were named for the “cross-assembly” technique that plucked their genes out of the genetic mishmash.) In a recent study, Hill and colleagues detailed a light-bulb shape for crAssphages, with a 20-sided body and a stalk to inject DNA into host bacteria.

It’s not clear whether crAssphages make a difference to human health, but given that they infect one of the most common groups of gut bacteria, Bacteroides, Hill wouldn’t be surprised if they did. Other common groups that also infect Bacteroides include the Gubaphage (gut Bacteroides phage) and the LoVEphage (lots of viral genetic elements).

Phageomes vary widely from person to person. They also change depending on age, sex, diet and lifestyle, as Hill and colleagues described in the 2023 Annual Review of Microbiology.

Though phages infect bacteria and sometimes kill them, the relationship is more complicated than that. “We used to think that phage and bacteria are fighting,” says Hill, “but now we know that they’re actually dancing; they’re partners.”

Phages can benefit bacteria by bringing in new genes. When a phage particle is assembled inside an infected bacterium, it can sometimes stuff bacterial genes into its protein shell along with its own genetic material. Later, it squirts those genes into a new host, and those accidentally transferred genes could be helpful, says Duerkop. They might provide resistance to antibiotics or the ability to digest a new substance.

Phages keep bacterial populations fit by constantly nipping at their heels, says Hill. Bacteroides bacteria can display up to a dozen types of sugary coats on their outer surfaces. Different coats have different advantages: to evade the immune system, say, or to occupy a different corner of the digestive system. But when crAssphages are around, Hill says, the Bacteroides must constantly change coats to evade the phages that recognize one coat or another. The result: At any given time, there are Bacteroides with different coat types present, enabling the population as a whole to occupy a variety of niches or handle new challenges.

Phages also keep bacterial populations from getting out of hand. The gut is an ecosystem, like the woods, and phages are bacteria predators, like wolves are deer predators. The gut needs phages like the woods need wolves. When those predator-prey relationships are altered, disease can result. Researchers have observed phagosome changes in inflammatory bowel syndrome (IBS), irritable bowel disease, and colorectal cancer — the viral ecosystem of someone with IBS is often low in diversity, for example.

People try to re-balance the gut microbiome with diets or, in extreme medical cases, fecal transplants. Tackling phages might provide a more fine-tuned approach, Hill says. As a case in point, scientists are seeking phages that could be used therapeutically to infect the bacteria that cause ulcers.

Be grateful for the trillions of phages managing your gut’s ecosystem. Without them, Hill suggests, a few kinds of bacteria might quickly come to dominate — potentially leaving you unable to digest some foods and subject to gas and bloating.

The wild and wondrous phagosome is a dance partner for bacteria and humans alike.

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>>> Hundreds of cancer-causing chemicals are found in food packaging, new study shows


Independent

by Julia Musto

September 24, 2024


https://www.yahoo.com/news/hundreds-cancer-causing-chemicals-found-220718686.html


Researchers have identified nearly 200 chemicals used to make food packaging that could possibly increase the risk of breast cancer.

Found in plastics and paper, some of the potential mammary carcinogens include polysterene and polyamide, which are used in styrofoam to-go containers from restaurants and black plastic spatulas.

“If there’s one change you’re going to make: stop using polysterene. Get rid of it,” Jane Muncke, study co-author and the managing director of the Switzerland-based Food Packaging Forum, told The Independent on Monday.

The analysis, published in the journal Frontiers in Toxicology, builds upon research published earlier this year, which identified more than 900 chemicals as being potential mammory carcinogens. They ran that list against the forum’s own inventory of more than 14,000 food contact chemicals, finding an overlap of 189 chemicals.

“I understand it can be a little bit overwhelming. Because, basically it tells us there are known carcinogens in our food supply,” said Muncke.

Many plastics, including food packaging and other kitchenware, contain chemicals that leach into food. The chemicals could potentially increase the risk of breast cancer, a new study from the Food Packaging Forum says.

Of the 189 chemicals they identified, there is hard evidence than 76 are transferring into food from the packaging, and 68 chemicals have been detected in people.

But, the chemicals are not just transferred to food by its packaging. They can also spread using processing equipment, kitchenware, tableware, and electric tea kettles.

To navigate around these risks, and reduce exposure, consumers should be aware of four things. First, heat can increase the migration of these chemicals: whether that’s in a microwave at home or before the item is purchased, while it is heat treated.

Second, long storage time can also be a factor, and Muncke advises users to transfer food items like rice, flour, and polenta into inert containers. “There’s always a ‘best before’ date on these foods and that’s mostly to do with the migration from the packaging,” she noted.

Thirdly, food chemistry plays a role, and items with higher fat content should not be put into containers that could leach the chemicals.

Lastly, acidity is also a concern, with lemons and tomato sauce able to increase migration.

Experts warn that bottled water may carry more health risks than tap water due to high rates of contamination with harmful substances like microplastics, phthalates, PFAS, and BPA.

“If you squeeze lemon juice at home or orange juice, you could use a stainless steel or glass press for that,” Muncke advised.

Electric kettles made out of plastic can also spread these concerning chemicals. To reduce exposure, users should stop using these kettles and other products that could transfer the chemicals into what they’re consuming.

And, the less processed food and drink people consume, the better they are protected from the chemicals.

Muncke noted that their findings come after decades of research on chemicals with associations to cancer. Testicular cancer is associated with PFOA; the chemical was used in the production of teflon cookware until 2013.

The study’s authors are calling for better regulation of these chemicals going forward. In addition, they want food packaging materials to be tested using modern science, like toxicology and screening. Muncke said that the rules need to be updated for testing chemicals before they are put on the market, as well as those already out in the world.

“And, really ensure that these materials that we put into contact with our food stuff are actually fully safe.”

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>>> Tiny shards of plastic are increasingly infiltrating our brains, study says


by Sandee LaMotte

CNN

August 23, 2024


https://www.yahoo.com/news/microplastics-found-human-brains-130318087.html


Human brain samples collected at autopsy in early 2024 contained more tiny shards of plastic than samples collected eight years prior, according to a preprint posted online in May. A preprint is a study which has not yet been peer-reviewed and published in a journal.

“The concentrations we saw in the brain tissue of normal individuals, who had an average age of around 45 or 50 years old, were 4,800 micrograms per gram, or 0.5% by weight,” said lead study author Matthew Campen, a regents’ professor of pharmaceutical sciences at the University of New Mexico in Albuquerque.

“Compared to autopsy brain samples from 2016, that’s about 50% higher,” Campen said. “That would mean that our brains today are 99.5% brain and the rest is plastic.”

That increase, however, only shows exposure and does not provide information about brain damage, said Phoebe Stapleton, an associate professor of pharmacology and toxicology at Rutgers University in Piscataway, New Jersey, who was not involved in the preprint.

“It is unclear if, in life, these particles are fluid, entering and leaving the brain, or if they collect in neurological tissues and promote disease,” she said in an email. “Further research is needed to understand how the particles may be interacting with the cells and if this has a toxicological consequence.”

The brain samples contained 7% to 30% more tiny shards of plastic than samples from the cadavers’ kidneys and liver, according to the preprint.

“Studies have found these plastics in the human heart, the great blood vessels, the lungs, the liver, the testes, the gastrointestinal tract and the placenta,” said pediatrician and biology professor Dr. Philip Landrigan, director of the Program for Global Public Health and the Common Good and the Global Observatory on Planetary Health at Boston College.

“It’s important not to scare the hell out of people, because the science in this space is still evolving, and nobody in the year 2024 is going to live without plastic,” said Landrigan, who was not involved with the preprint.

“I say to people, ‘Listen, there are some plastics that you can’t escape. You’re not going to get a cell phone or a computer that doesn’t contain plastic.’ But do try to minimize your exposure to the plastic that you can avoid, such as plastic bags and bottles.”

CNN reached out to the American Chemistry Council, an industry association, but did not hear back before publication.

Nanoplastics ‘hijack’ their way into the brain

For the study, researchers examined brain, kidney and liver tissues from 92 people who underwent a forensic autopsy to verify cause of death in both 2016 and 2024. Brain tissue samples were gathered from the frontal cortex, the area of the brain associated with thinking and reasoning, and which is most affected by frontotemporal dementia (FTD) and later stages of Alzheimer’s disease.

“Based on our observations, we think the brain is pulling in the very smallest nanostructures, like 100 to 200 nanometers in length, whereas some of the larger particles that are a micrometer to five micrometers go into the liver and kidneys,” Campen said.

Microplastics are fragments that can range from less than 0.2 inch (5 millimeters) or about the size of a pencil eraser, to 1 nanometer. A strand of human hair is about 80,000 nanometers wide, according to the US Environmental Protection Agency. Anything smaller is a nanoplastic that must be measured in billionths of a meter.

Nanoplastics are the most worrisome plastics for human health, experts say, because the minuscule pieces can take up residence inside individual cells.

“Somehow these nanoplastics hijack their way through the body and get to the brain, crossing the blood-brain barrier,” Campen said. “Plastics love fats, or lipids, so one theory is that plastics are hijacking their way with the fats we eat which are then delivered to the organs that really like lipids — the brain is top among those.”

The human brain is about 60% fat by weight, far more than any other organ. Essential fatty acids, such as omega 3s, are key to the strength and performance of the brain’s cells. Since the human body can’t produce essential fatty acids on its own, they must come from food or supplements.

Diet is the main route of exposure for micro- and nanoplastics, said Landrigan, who is the lead author of a March 2023 report from the Minderoo – Monaco Commission on Plastics and Human Health, a global consortium of scientists, health-care workers and policy analysts charged with following plastics from creation to final product.

In that report, the consortium determined plastics are associated with harms to human health at every single stage of the plastic lifecycle.

“Some microplastics are also airborne,” Landrigan said. “For example, when people are driving down the highway and their tires are abrading on the surface of the highway, a certain amount of microplastic particles are thrown into the air.

“If you live near the coast, some of the microplastic particles that are in the ocean get kicked into the air through wave action,” he said. “So ingestion is probably the dominant route, but inhalation is also an important route.”

Plastics with ties to cancer

Polyethylene, which is used in plastic bags, films and bottles and is not biodegradable, was the predominant type of plastic found in tissue samples. It was found in greater quantities in the brain than in the liver or kidney, according to the preprint.

Polyethylene was also the predominant type of polymer found in human and dog testicles, according to an August 2024 study by Campen and his team.

The production of various forms of polyethylene, such as polyethylene terephthalate (PET) plastics, are the biggest contributor to the release of the solvent 1,4-dioxane into the environment, according to industry data collected by Defend our Health, an environmental advocacy group.

The US National Toxicity Program and the International Agency for Research on Cancer considers 1,4-dioxane to be possibly carcinogenic to humans. In 2023, the EPA released a draft report saying that the solvent poses an “unreasonable risk of injury to health” for plastics workers and community residents whose drinking water has been polluted by discharges from PET plastics factories.

“The biggest question is, ‘OK, what are these particles doing to us?’ Honestly there’s a lot we still don’t know,” Landrigan said. “What we do know with real certainty is that these microplastic particles are like Trojan horses — they carry with them all the thousands of chemicals that are in plastics and some are very bad actors.”

By invading individual cells and tissues in major organs, nanoplastics can potentially interrupt cellular processes and deposit endocrine-disrupting chemicals such as bisphenols, phthalates, flame retardants, heavy metals and per- and polyfluorinated substances, or PFAS.

Endocrine disruptors interfere with the human reproductive system, leading to genital and reproductive malformations as well as female infertility and a decline in sperm count, according to the Endocrine Society.

“We have some pretty good indications that microplastics and nanoplastics cause harm, even though we are a long way from knowing the full extent of that harm,” Landrigan said. “I would say we have enough information here that we need to start taking protective action.”

Learn to use less plastic

There are many steps individuals can take to reduce their exposure to plastics and their plastic footprint, experts say.

“It’s hard to avoid foods wrapped in plastic film but be sure to take the food out of the plastic wrapping before you cook it or put it in the microwave,” Landrigan said. “When you heat plastic, that accelerates the movement of the microplastics out of the wrapping into the food.

Invest in a zippered fabric bag and ask the dry cleaner to return your clothes in that instead of those thin sheets of plastic, suggested the Natural Resources Defense Council, an environmental advocacy group. Bring a travel mug to the local coffee store for takeout and silverware to the office to cut back on plastic cups and utensils.

“Don’t use plastic bags when you go shopping. Use a cloth bag or a paper bag or a recycle bag. Try to avoid plastic water bottles, if you can possibly do so,” Landrigan said.

A March 2024 study found 1 liter of bottled water — the equivalent of two standard-size bottled waters typically purchased by consumers — contained an average of 240,000 plastic particles from seven types of plastics. Some 90% of those were nanoplastics.

“Use a metal or glass drinking cup instead of a plastic cup. Store your food in glass containers instead of in plastic ones,” Landrigan said. “Work in your local community to ban plastic bags, as many communities around the United States have now done. There is a lot you can do.”

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>>> Scientists Found Heavy Metals Like Lead In Many Chocolate Bars. Should Consumers Be Worried?


Forbes

by Robert Hart

7-31-24


https://www.msn.com/en-us/health/nutrition/scientists-found-heavy-metals-like-lead-in-many-chocolate-bars-should-consumers-be-worried/ar-BB1qYHlw?ocid=BingNewsSerp


Many dark chocolate and cocoa products sold across the country contain levels of toxic heavy metals that exceed food safety guidelines, according to new research published Wednesday—and while the food industry and researchers involved said the findings should not stop people from eating chocolate, experts said it warrants further scrutiny.

Key Facts

Researchers from George Washington University and ConsumerLab, a company that tests foods and supplements, examined the amount of lead, cadmium and arsenic in more than 70 dark chocolate and cocoa products purchased from retailers including Amazon, GNC and Whole Foods Market over 8 years.

Their results, published in the peer reviewed journal Frontiers of Nutrition, revealed 43% of products exceeded acceptable levels of lead per serving and 35% exceeded acceptable levels of cadmium, according to California’s stringent food guidelines.

The state’s guidelines are often used by researchers as a conservative safety benchmark when investigating heavy metal contamination in foods, as the Food and Drug Administration does not set limits for toxins including cadmium and arsenic and for others like lead may only do so for specific products like candy or baby food.

None of the products tested exceeded California’s maximum level for arsenic and almost all products—70 out of 72, or 97%—had levels of lead that fell below FDA limits for the metal.

The researchers said the heavy metals found in the chocolate are unlikely to “pose any appreciable risk” when consumed as a single serving but could be “potentially problematic” if multiple servings are consumed or they are eaten with other products that may contain heavy metals such as teas or spices.

The study is the latest research to suggest some popular chocolate brands contain heavy metals, including studies by Consumer Reports.

In an emailed statement, the National Confectioners Association told Forbes “chocolate and cocoa are safe to eat and can be enjoyed as treats as they have been for centuries,” adding that “food safety and product quality remain” the organization’s “highest priorities.”

What Brands Of Chocolate Contain Heavy Metals?

It’s not clear what brands of dark chocolate and cocoa products had what levels of heavy metals in the study as the researchers intentionally left the information out of the study. The products tested are likely to be well known to consumers, however, and the researchers said their aim was to assess heavy metal contamination in “the most popular cocoa-containing consumer products each year for several years to assess trends,” using consumer surveys to assess popularity.

Should I Stop Eating Chocolate?

In short, no. According to the researchers, the amount of heavy metals found in the chocolate studied is unlikely to be “biologically significant” on its own, especially as most people are likely to consume the products relatively infrequently and in small amounts. The findings do suggest a need for better food standards and guidelines when it comes to heavy metal contamination, they said. “Enhanced surveillance may be warranted,” as well, the researchers added, particularly given the presence of outliers in the study with particularly high levels of contamination. Further research into the potential impact of multiple streams of food contamination should also be conducted, the researchers said, as it’s possible there may be “additive exposure” that is problematic from multiple food sources.

Can I Avoid Heavy Metal Exposure In Food?

Also no. “You actually cannot avoid exposure to heavy metals in the diet,” Leigh Frame, the study’s lead author and director of integrative medicine at George Washington University School of Medicine and Health Sciences, told NBC News. Heavy metals can naturally enter foods from soil and water in the growing process or at various points during packaging, drying, processing and transportation. Cocoa, rice, cereals, potatoes and tobacco can take up cadmium from the soil, for example, and lead can be introduced in the production of cocoa products. Small levels are not always dangerous and can be excreted from the body such as through sweat and urine but high levels can become concentrated in the body where they can cause damage. Cadmium is a carcinogen at high levels—it can cause cancer—and can damage most of the body’s systems, including the lungs, bones and kidneys. The CDC says there are no safe levels of lead in the blood for children and the metal can interfere with the developing brain and damage the nervous system. However, “it’s really not about avoiding them; it’s about making sure you’re not getting too much,” Frame said. Eating a diverse diet is one way of avoiding exposure, as is limiting consumption of products known to contain relatively high levels. Frame added that “better quality control practices during harvesting and manufacturing may help eliminate the problem” too, as well as better surveillance.

Surprising Fact

Organic products were more likely to have higher levels of cadmium and lead, the researchers found. “More striking, the number of trade certifications (e.g., Non-GMO, Fairtrade) did not significantly alter the levels of heavy metals found among products surveyed,” the researchers wrote.

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[gfp927z]

>>> 'Alarming' Levels of Toxins Found in Popular Frozen Meals

They promote these foods as having 'scratch-made taste' and no doubt, they're super-convenient, but there's one bit of alarming news they're not sharing.

DR. JOSEPH MERCOLA

JUN 20, 2024


https://takecontrol.substack.com/p/toxins-frozen-food


Aggressive marketing campaigns and advertising by food companies promote ultraprocessed foods as desirable and convenient

Many brands, like Stouffer’s, also promote a wholesome image with “scratch-made taste,” but many contain “alarming” levels of toxins in every bite

Many Stouffer’s products received the worst “10” rating from the Environmental Working Group (EWG) Food Scores, due to poor nutrition, ingredient concerns and processing concerns

Ultraprocessed foods have infiltrated the globe, bringing with them rapid increases in obesity, diabetes, high blood pressure, coronary heart disease, and 13 of 15 major cancers

Ultraprocessed foods contain a number of harmful ingredients and contaminants, including seeds oils rich in linoleic acid (LA), additives, artificial sweeteners, emulsifiers, colorants, bisphenols and phthalates

In the early 1900s, many Americans lived in rural areas and engaged in farming. Homegrown foods, fresh produce and locally sourced meats were staples of the U.S. diet. Food processing at the time was minimal, focusing on methods like canning, fermenting and preserving to extend the shelf life of seasonal produce.

By the mid-20th century, America became more industrialized and many people moved to urban areas for jobs. This shift reduced the ability to grow and source food locally, increasing reliance on commercially produced foods. By the late 20th century, the food industry continued to innovate, creating ultraprocessed foods designed for convenience, taste, long shelf life and profits — not nutrition.

Aggressive marketing campaigns and advertising by food companies promoted ultraprocessed foods as desirable and convenient, with many brands, like Stouffer’s, also promoting a wholesome image with “scratch-made taste.”1 But underneath their claims of quality and “ingredients you can feel good about”2 is a dark side — “alarming” levels of toxins in every bite.3

Popular Frozen Food Earns Toxic Rating

The Environmental Working Group (EWG) Food Scores is an online database that rates more than 80,000 foods, 5,000 ingredients and 1,500 brands.4 The scoring system evaluates products based on three key factors: nutrition, ingredient concerns and processing concerns. Each food product is given a score on a scale from 1 (best) to 10 (worst).

Among the brands evaluated is Stouffer’s, which makes popular frozen meals like lasagna, macaroni and cheese and French bread pizza. Though convenient, consuming these meals may come at a steep cost to your health. Healthy Holistic Living reported:5

“The Environmental Working Group (EWG), a respected authority on the intersection of environmental issues and human health, recently turned its investigative lens towards the frozen food industry, with Stouffer’s landing in a particularly harsh spotlight. The findings? Alarming, to say the least.

Stouffer’s products, especially the Cheesy Chicken Bacon Ranch frozen bowl, earned the ignominious distinction of scoring a ’10’ on EWG’s toxicity scale — the worst possible rating — a clear indicator of severe health and safety concerns.”

Stouffer’s Cheesy Chicken Ranch Bowl received the dismal 10 rating due to a number of red flags:6

Contains sodium nitrite, which is associated with cancer

Hormones or growth promoters were likely used in its meat production

Antibiotics were likely used in the meat

Contains the non-specific ingredient “flavor.” “What exactly is in these flavor mixtures, no one outside the manufacturer knows for sure. Even government scientists and regulators must often guess,” noted Ken Cook, EWG president and cofounder7

Contains food additives of “higher concern”

Classified as having high processing concerns

Healthy Holistic Living continued:8

“Stouffer’s has built a reputation on providing easy, family-friendly meals that seem to offer both convenience and a semblance of nutritional value. The company’s marketing efforts heavily emphasize the use of ‘healthy’ and ‘nontoxic’ ingredients, creating an image of a trustworthy brand committed to consumer well-being.

However, a closer examination of Stouffer’s products reveals a disconcerting discrepancy between their marketing and the actual contents of their frozen meals.”

Further, EWG notes, “This product contains the following ingredient(s) that may be genetically engineered or derived from GE crops: Soy Protein Isolate, Sugars, Maltodextrin, Modified Food Starch, and Modified Starch (Corn)”9 Of course, Stouffer’s, which is owned by multinational food conglomerate Nestlé, isn’t unique in its use of questionable ingredients and production of low-quality, ultraprocessed food.

Global Health Is Suffering Due to Expansion of Ultraprocessed Foods

Ultraprocessed foods have infiltrated the globe, bringing with them “rapid increases in prevalence of overweight-obesity and other nutrition-related noncommunicable diseases (NCDs), such as diabetes, hypertension, other aspects of coronary heart disease, and 13 of the 15 major cancers,” according to research published in Obesity Reviews.10 The authors explain:11

“At present, all high-income and many low- and middle-income countries are in a stage of the transition where nutrition-related noncommunicable diseases including obesity, type 2 diabetes, and hypertension are dominating adult morbidity and mortality and are very high or growing rapidly in prevalence … All low- and middle-income countries face rapid growth in consumption of ultraprocessed food and beverages.”

Meanwhile, 61% of Americans’ food intake comes in the form of highly processed foods and drinks. The amount is similar in Canada (62%) and the U.K. (63%).12 “Ultraprocessed foods tend to be energy-dense, low-cost, and nutrient-poor,” a study in Frontiers in Nutrition reported.13

In the last decade, prices for unprocessed foods increased at a greater rate than prices for ultraprocessed foods, leading researchers to suggest, “low energy cost could be one mechanism linking ultraprocessed foods with negative health outcomes.”14 Their analysis found ultraprocessed foods are primarily grains (91%), fats and sweets (73%), dairy (71%) and beans, nuts and seeds (70%).

For comparison, “only 36% of meat, poultry and fish, 26% of vegetables, and 20% of fruit” were classified as ultraprocessed. Examples of ultraprocessed foods include:15

Bread, cakes and pies

Margarine

Salted crackers

Cookies

Meat products including ham, hot dogs and hamburgers

Pizza

Sugar-sweetened beverages

Ultraprocessed Foods Tied to Cardiometabolic Health Problems, Premature Death

A 2024 meta-analysis, which included 9,888,373 participants, higher intake of ultraprocessed foods was associated with a higher risk of adverse health outcomes in 32 out of 45 pooled analyses reviewed.16 These health outcomes included metabolic, cancer, mental, respiratory, cardiovascular, gastrointestinal and all-cause mortality.

The study found strong links between high consumption of ultraprocessed foods and heart disease, Type 2 diabetes and mental health disorders, for instance. Specifically, convincing evidence showed that eating more ultraprocessed foods significantly raised the risk of cardiovascular disease-related death and Type 2 diabetes. There was also strong evidence connecting these foods to anxiety and common mental disorders.

Highly suggestive evidence also linked ultraprocessed foods to higher risks of overall mortality, heart disease death, Type 2 diabetes, depression, sleep problems, wheezing and obesity.

“The adverse health outcomes associated with ultraprocessed foods may not be fully explained by their nutrient composition and energy density alone but also by physical and chemical properties associated with industrial processing methods, ingredients, and by-products,” the researchers explained.17 They cited several ways that ultraprocessed foods are harmful to human health:18

Intensive processing leads to alterations in the food matrix, called dietary reconstitutions, which may affect digestion, nutrient absorption and feelings of satiety

Additives such as artificial sweeteners, emulsifiers, colorants and nitrates/nitrites can have detrimental health outcomes

Additives may have adverse effects on the gut microbiome and related inflammation

Exposure to the multiple additives in these foods “may have potential ‘cocktail effects’ with greater implications for human health than exposure to a single additive”

Intensive industrial processing may produce potentially harmful substances — including acrolein, acrylamide, advanced glycation end products, furans, heterocyclic amines, industrial trans-fatty acids and polycyclic aromatic hydrocarbon — linked to chronic inflammatory diseases

Harmful contaminants, such as bisphenols, microplastics and phthalates often exist in packaging materials and can migrate into the food

Consuming Ultraprocessed Foods Worsens Brain Health

Consuming heavily processed junk food takes a toll on your whole body, including your brain. Research published in JAMA Neurology demonstrated that consuming ultraprocessed foods such as breakfast cereal, frozen foods and soda could lead to cognitive decline and increase your risk of Alzheimer's disease.19

The study involved 10,775 people living in Brazil over an eight-year period. The data showed a correlation between an individual's “high consumption” of ultraprocessed food, such that high consumption led to a 28% faster decline in global cognitive scores, including memory, verbal fluency and executive function.20

However, instead of using 50% or 60% of the daily caloric intake of ultraprocessed food as high consumption, this study defined high consumption as “more than 20%.” The study didn’t identify whether there was a dose-dependent effect.

In other words, they only looked at whether eating more than 20% of the daily caloric intake in ultraprocessed foods would affect cognitive decline. If a person ate double or triple that amount, as many do, would the rate of cognitive decline be greater?

Another study also found brain risks of ultraprocessed foods. It included 72,083 participants aged 55 years or older. Over a 10-year follow-up period, consumption of ultraprocessed food was associated with an increased risk of dementia and vascular dementia.21

Meanwhile, replacing just 10% of ultraprocessed foods in the diet with unprocessed or minimally processed foods was associated with a 19% lower risk of dementia — highlighting how powerful even minimal healthy dietary changes can be.

“Although more research is needed, as a neuroscientist who researches how diet can influence cognition later in life,” Sara Burke, associate professor of neurobiology and cognitive aging at the University of Florida, wrote in Science Alert, “I find that these early studies add a new layer for considering how fundamental nutrition is to brain health.”22

Toxic Seed Oils Are Common in Processed Foods

Ultraprocessed foods are typically loaded with seed oils, also known as vegetable oils, such as corn oil, soybean oil, sunflower oil and canola oil. Vegetable and seed oils are high in the omega-6 fatty acid linoleic acid (LA).23 At a molecular level, excess LA consumption damages your metabolism and impedes your body’s ability to generate energy in your mitochondria, driving chronic disease.

Another significant problem with polyunsaturated fats (PUFAs) like LA is that they are chemically unstable, which makes them highly susceptible to being damaged by oxygen species generated from the energy production in your cells.

This damage causes them to form advanced lipoxidation end-products (ALEs), which in turn generate dangerous free radicals that damage your cell membranes, mitochondria, proteins and DNA. LA also breaks down into harmful metabolites such as oxidized LA metabolites (OXLAMs), which have a profoundly negative impact on your health. These ALEs and OXLAMs then go on to cause mitochondrial dysfunction, which is a hallmark of most all chronic disease.

The half-life of LA is around 600 to 680 days, or approximately two years. This means it will take you about six years to replace 95% of the LA in your body with healthy fats. This is the primary reason for keeping your LA intake low as possible.

LA is found in virtually every ultraprocessed food, including restaurant foods, sauces and salad dressings, so to eliminate it you’ll need to eliminate most processed foods and restaurant foods from your diet. It’s also hidden in “healthy” foods like chicken and pork,24 as well as olive oil, which is often cut with cheaper seed oils.

And don’t fall for the narrative that fake foods — like lab-made plant-based meat and burgers — are good for you. Even though they’re being passed off as healthy, these products are heavily processed and qualify as ultraprocessed. To stay healthy, replace ultraprocessed foods with whole foods from a local farmer, or those you grow yourself, as much as possible.

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[XenaLives]

Health risks of ultra processed foods:

https://articles.mercola.com/sites/articles/archive/2024/06/20/toxins-frozen-food.aspx

[gfp927z]

Bottled water - >>> Drinking Water Recall Becomes 'Nightmare' After 5-Year-Old Hospitalized


Newsweek

by Nick Mordowanec

6-19-24


https://www.msn.com/en-us/news/us/drinking-water-recall-becomes-nightmare-after-5-year-old-hospitalized/ar-BB1ovhYx?OCID=ansmsnnews11


A mother whose child suffered liver damage from toxic chemicals in a bottled water brand has called the situation a "nightmare."

On Friday, a Las Vegas jury awarded eight plaintiffs—three adults and five children—$3 billion in punitive damages for physical and mental trauma from former bottled water manufacturer Real Water. The plaintiffs were also awarded roughly $98 million in compensatory damages.

Drinking Water Recall Sends 5-Year-Old to Hospital: 'Parent's Worst Nightmare'

The lawsuit alleged that the brand's alkaline water contained a toxic chemical known as hydrazine that led to liver damage, including anticipated permanent damage to the children whose ages range from 7 months to 5 years.

Arika Carrier's 5-year-old daughter, Hera, was one of the victims and was hospitalized with acute liver failure. During the recent trial, Carrier was asked by legal counsel about how she felt knowing that the bottled water led to her daughter's condition.

"It's a parent's worst nightmare," Carrier said on the stand, according to video shared with Newsweek. "If you're a parent or a grandparent, you're helpless. You want to protect 'em and you can't because you don't know what's going on."

Carrier told CBS News in 2021, around the time that state and federal agencies homed in on Real Water for their manufacturing practices, that Hera got sick but her 2-year-old, Finn, did not. Hera expressed issues with her stomach, which led to not being able to hold down food and later violent illness.

According to Will Kemp, attorney for lead plaintiffs Christopher and Emely Wren, Hera and the other four child plaintiffs were flown to a children's hospital in Salt Lake City, Utah, in fall 2020 for potential liver transplants.

"It's absolutely like going into shock, you know, thinking that your 5-year-old might need a transplant," Carrier told CBS News three years ago.

On the stand, Carrier spoke through tears that nobody at the hospital ever told her if the situation would turn out well. She called the experience "horrible."

"The blood draws are excruciating, horrible. This kid has probably been pricked 60 times. They were monitoring her blood, so every two to three hours they had to come in and pull blood. This kid had so much anxiety every time the door would swing open.

"She was worried and she was scared. The problem was, the veins were collapsing....She's absolutely traumatized by getting bloodwork done. It's become a permanent scar for her."

Real Water folded in 2021 following multiple lawsuits and intervention from local and federal agencies, including the U.S. Food and Drug Administration (FDA) and Department of Justice (DOJ).

In March 2021, the FDA in collaboration with the Southern Nevada Health District announced an investigation following multiple complaints affiliated with statewide cases of acute non-viral hepatitis directly associated with Real Water and its products. The company issued a temporary recall of its own volition.

But a federal complaint filed on May 19, 2021, at the FDA's request alleged that Real Water and its parent company, AffinityLifestyles.com Inc., along with company officers Brent A. Jones and his son, Blain K. Jones, "violated the Federal Food, Drug, and Cosmetic Act by distributing adulterated and misbranded bottled water."

The complaint alleged that FDA inspections found "significant deviations from preventative control requirements intended to control the risk of hazards in food" that led to multiple regulatory violations in the companies' manufacturing processes.

Emely and Christopher Brian Wren, along with their 2-year-old son, were negatively impacted by drinking the water. Christopher and their son required hospitalization, per the lawsuit, while Emely suffered bouts of extreme nausea and fatigue.

The Wrens' lawsuit "probably motivated the recall," Kemp said.

"We just hope that it encourages the bottled water industry to test all their products like they should in the first place," Kemp told Newsweek via phone on Tuesday.

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[XenaLives]

Thank you..

[gfp927z]

Thanks. That's some witch's brew of chemicals. Best to avoid all processed foods, in addition to all prescription meds.

I try to eat all organic, which is a big improvement, but even then they are allowed to use some 'non-persistent' chemicals. So really the only solution is to grow your own food, like Prince Charles has reportedly done for decades, although he still ended up with cancer.



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Food Chemicals - >>> EWG’s Dirty Dozen Guide to Food Chemicals: The top 12 to avoid


Environmental Working Group

by Iris Myers (EWG)

FEBRUARY 29, 2024


https://www.ewg.org/consumer-guides/ewgs-dirty-dozen-guide-food-chemicals-top-12-avoid


Our food should be nourishing and safe to eat.

But more than 10,000 chemicals, some of which are potentially toxic, are allowed in food sold in the U.S.

Almost 99 percent of food chemicals introduced since 2000 were greenlighted for use by food and chemical companies rather than properly reviewed by the Food and Drug Administration. Many of these widely used chemicals are associated with major health harms, including increased risk of cancer, developmental harm and hormone disruption.

These substances end up in what we eat, thanks to a legal loophole that allows foods to be classified as “generally recognized as safe.” Food and chemical companies have exploited this loophole for decades – instead of the FDA determining which food chemicals are safe to consume, manufacturers decide.

That can leave consumers struggling to know what’s safe for their families.

By highlighting some of the worst offenders on the market, EWG’s Dirty Dozen Guide to Food Chemicals shows you which chemicals in food to avoid:

Potassium bromate
Potassium bromate is a possible human carcinogen added to flour used in packaged baked goods.

Propyl paraben
Propyl paraben is a preservative used in pastries and some tortillas. It causes developmental and reproductive harm.

BHA
Butylated hydroxyanisole, better known as BHA, is a preservative used in cured meats and other foods. Multiple sources have identified it as a possible human carcinogen.

BHT
Butylated hydroxytoluene, also called BHT, is a preservative found in cereals and other foods. It’s a chemical cousin of BHA and is a possible human carcinogen.

TBHQ
Tert-butylhydroquinone, or TBHQ, is a preservative used in Pop-Tarts and other processed foods. It may harm the immune system and weaken the effectiveness of vaccines.

Titanium dioxide
Titanium dioxide is a color additive used mostly in candy. It may damage DNA.

BVO
Brominated vegetable oil, or BVO, is used to stabilize citrus flavors in sodas and fruity drinks. It can cause neurological harm.

Artificial colors
Synthetic food dye can be found in many types of food and beverages. They can affect development and cause behavioral difficulties in children. There are seven we’re especially concerned about: Red 3, Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2 and Green 3.

Artificial sweeteners
Artificial sweeteners can affect the hormones that regulate metabolism and have a negative effect on weight control.

ADA
Azodicarbonamide, or ADA, is used as a dough conditioner and strengthener, as well as a bleaching agent in breads and pastries. ADA has been linked to an increased risk of cancer. It may also cause liver and kidney injury and affect the blood and the nervous and respiratory systems.

Propyl gallate
Propyl gallate is a preservative used in vegetable oil, meat products and chewing gum, among other products. It may cause hormone disruption and has been linked to an increased risk of asthma, hyperactivity and even cancer.

Sodium benzoate
Sodium benzoate is a preservative used mostly in carbonated drinks, fruit juice, salad dressing and fermented foods. When combined with ascorbic acid, citric acid and vitamin C, it has been linked to an increased risk of cancer. The reaction between sodium benzoate and any of these three compounds forms benzene, a chemical associated with blood cancer.

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[wow_happens28]

Avoid These Foods Like the Plague, They're a Wolf in Sheep's Clothing

https://articles.mercola.com/sites/articles/archive/2024/06/20/toxins-frozen-food.aspx?ui=cb65499db52abec6a9a590992872244905bf545afdb5f24bd660a43f2e592f19&sd=20150424&cid_source=dnl&cid_medium=email&cid_content=art1ReadMore&cid=20240620_HL2&foDate=false&mid=DM1590086&rid=52257860

STORY AT-A-GLANCE
Aggressive marketing campaigns and advertising by food companies promote ultraprocessed foods as desirable and convenient

Many brands, like Stouffer’s, also promote a wholesome image with “scratch-made taste,” but many contain “alarming” levels of toxins in every bite

Many Stouffer’s products received the worst “10” rating from the Environmental Working Group (EWG) Food Scores, due to poor nutrition, ingredient concerns and processing concerns

Ultraprocessed foods have infiltrated the globe, bringing with them rapid increases in obesity, diabetes, high blood pressure, coronary heart disease, and 13 of 15 major cancers

Ultraprocessed foods contain a number of harmful ingredients and contaminants, including seeds oils rich in linoleic acid (LA), additives, artificial sweeteners, emulsifiers, colorants, bisphenols and phthalates

[gfp927z]

NAC - >>> What are the Health Benefits of NAC (N-Acetyl Cysteine)?

Healthline

Medically reviewed by Ami Patel PharmD, BCPS
Written by Amy Goodson, MS, RD, CSSD, LD

Updated on January 12, 2024



https://www.healthline.com/nutrition/nac-benefits

FAQs
N-acetyl cysteine (NAC) is a supplement form of cysteine, a conditionally essential amino acid. NAC has many health benefits, including replenishing antioxidants and nourishing your brain.

NAC is considered ‘conditionally essential’ because your body can produce it from other amino acids. It becomes essential only when the dietary intake of methionine and serine is low.

Cysteine is found in most high protein foods, such as chicken, turkey, yogurt, cheese, eggs, sunflower seeds, and legumes.

Consuming adequate cysteine and NAC is important for various health reasons, including replenishing the most potent antioxidant in your body, glutathione. These amino acids also help with chronic respiratory conditions, fertility, and brain health.

Here are the top 9 health benefits of NAC.

1. Essential for making the powerful antioxidant glutathione
NAC is valued primarily for its role in antioxidant production. Along with two other amino acids — glutamine and glycine — NAC is necessary to make and replenish glutathione.

Glutathione is one of your body’s most important antioxidants — compounds that help neutralize free radicals that can damage cells and tissues. Antioxidants help support the body’s natural immune system and toxin-elimination processes. Research also suggests that antioxidant intake can reduce the risk of several chronic conditions, including cardiovascular disease.

SUMMARY
NAC helps replenish glutathione, arguably your body’s most powerful antioxidant. Therefore, it may help improve a variety of health conditions.

2. Helps with detoxification to prevent or diminish kidney and liver damage
NAC plays an important role in your body’s detoxification process. It can help prevent side effects of environmental toxin exposure (3).

Doctors regularly give intravenous NAC to people with an acetaminophen overdose to prevent or reduce kidney and liver damage (4Trusted Source). NAC has applications for other liver diseases thanks to its antioxidant and anti-inflammatory benefits.

SUMMARY
NAC helps detoxify your body and can treat acetaminophen overdoses.

3. May improve mental health conditions and substance use disorder
NAC helps regulate glutamate levels, the brain’s most important neurotransmitter. While glutamate is required for regular brain activity, excess glutamate and glutathione depletion can cause brain damage.

This may contribute to mental health conditions such as bipolar disorder, schizophrenia, obsessive-compulsive disorder (OCD), and substance use disorder (5Trusted Source, 6, 7).

For people with bipolar disorder and depression, NAC may help decrease symptoms and improve quality of life. Moreover, research suggests that it may play a role in treating moderate to severe OCD (8Trusted Source, 9Trusted Source).

Likewise, an animal study suggested that NAC may minimize the adverse effects of schizophrenia, such as social withdrawal, apathy, and reduced attention spans (10Trusted Source).

NAC may also have applications in managing substance use disorders. For example, preliminary studies show that NAC may decrease cannabis and nicotine use and cravings (11Trusted Source, 12Trusted Source).

SUMMARY
By regulating glutamate levels in your brain, NAC may alleviate symptoms of mental health conditions and reduce substance use and cravings.

4. Helps relieve symptoms of respiratory conditions
NAC can relieve symptoms of respiratory conditions by acting as an antioxidant and expectorant, loosening mucus in your air passageways.

As an antioxidant, NAC helps replenish glutathione levels in your lungs and reduces inflammation in your bronchial tubes and lung tissue.

People with chronic obstructive pulmonary disease (COPD) experience long-term oxidative damage and inflammation of lung tissue, which causes airways to constrict, leading to shortness of breath and coughing.

Some studies suggest that taking NAC supplements can help improve COPD symptoms, exacerbations, and lung decline (13Trusted Source, 14Trusted Source).

People with chronic bronchitis can also benefit from NAC. Bronchitis occurs when the mucous membranes in your lungs’ bronchial passageways become inflamed, swell, and shut off airways to your lungs (15Trusted Source).

By thinning mucus in your bronchial tubes and boosting glutathione levels, NAC may help decrease the severity and frequency of wheezing, coughing, and respiratory attacks.

In addition to relieving COPD and bronchitis, NAC may improve other lung and respiratory tract conditions — such as cystic fibrosis, asthma, and pulmonary fibrosis — as well as symptoms of nasal and sinus congestion due to allergies or infections (16Trusted Source).

SUMMARY
NAC’s antioxidant and expectorant capacity can improve lung function by decreasing inflammation and breaking up mucus.

5. Boosts brain health by regulating glutamate and replenishing glutathione
NAC’s ability to replenish glutathione and regulate brain glutamate levels can boost brain health.

The neurotransmitter glutamate is involved in a broad range of learning, behavior, and memory functions, while the antioxidant glutathione helps reduce brain cell oxidative damage associated with aging.

Because NAC helps regulate glutamate levels and replenish glutathione, it may benefit those with health conditions affecting the brain and memory (4Trusted Source).

Alzheimer’s disease slows down learning and memory capacity. Animal studies suggest that NAC may slow the loss of thinking ability in people with Alzheimer’s disease (5Trusted Source, 17).

Parkinson’s disease is characterized by the deterioration of cells that generate the neurotransmitter dopamine. Both oxidative damage to cells and a decrease in antioxidant ability contribute to this disease.

NAC supplements appear to improve both dopamine function and disease symptoms such as tremors (5Trusted Source).

While NAC may improve brain health, more human research is needed to make firm conclusions.

SUMMARY
By helping replenish the antioxidant glutathione and regulate glutamate, NAC has the potential to treat conditions such as Alzheimer’s disease and Parkinson’s disease.

6. May improve fertility in both men and women
In some cases, NAC has been shown to improve male fertility.

Approximately 15% of all couples trying to conceive are affected by infertility. In almost half of these cases, male infertility is the main contributing factor (18Trusted Source). Many male infertility issues increase when antioxidant levels are insufficient to address free radical formation in the reproductive system (19Trusted Source).

One condition contributing to male infertility is varicocele — when veins inside the scrotum enlarge due to free radical damage. In one study, 35 men with varicocele received 600 mg of NAC daily for 3 months after surgery. The combination of surgery and NAC supplementation improved semen integrity and partner pregnancy rate by 22% compared with the control group (20Trusted Source).

In addition, NAC may improve fertility in older women and those with polycystic ovary syndrome (PCOS) by inducing or augmenting the ovulation cycle, although more research is needed (21Trusted Source).

SUMMARY
NAC may help improve fertility in men by reducing oxidative stress that damages or kills reproductive cells. It may also aid fertility in women with PCOS.

7. May stabilize blood sugar by decreasing inflammation in fat cells
High blood sugar and obesity contribute to inflammation in fat tissue.

This can damage or destroy insulin receptors and increase the risk of type 2 diabetes (22Trusted Source).

Animal studies show that NAC may stabilize blood sugar by decreasing inflammation in fat cells and thereby improving insulin resistance (23Trusted Source).

When insulin receptors are intact and healthy, they properly remove sugar from your blood, keeping levels within normal limits.

SUMMARY
By decreasing inflammation in fat tissue, NAC may reduce insulin resistance and improve blood sugar regulation, but human-based research is lacking.

8. May reduce heart disease risk by preventing oxidative damage
Oxidative damage to heart tissue often leads to heart disease, causing strokes, heart attacks, and other severe conditions. NAC may reduce heart disease risk by reducing oxidative damage to tissues in your heart (24Trusted Source).

Studies show that NAC may protect heart function and heart health in people with diabetes and those recovering from certain heart surgeries (25Trusted Source, 26Trusted Source).

SUMMARY

NAC can reduce oxidative damage to your heart, which can, in turn, decrease your risk of heart disease.

9. Ability to boost glutathione levels may improve immune function
NAC and glutathione also benefit immune health.

Research on certain diseases associated with NAC and glutathione deficiency suggests that supplementing with NAC might improve — and potentially restore — immune function (27, 28).

SUMMARY

NAC’s ability to boost glutathione levels may improve immune function.

Dosage

There is no specific dietary recommendation for cysteine because your body can produce small amounts.

For your body to make the amino acid cysteine, you need adequate amounts of folate, vitamin B6, and vitamin B12. These nutrients can be found in beans, lentils, spinach, bananas, salmon, and tuna.

While most protein-rich foods — such as chicken, turkey, yogurt, cheese, eggs, sunflower seeds, and legumes — contain cysteine, some people supplement with NAC to increase their cysteine intake.

NAC has low bioavailability as an oral supplement, meaning your body does not absorb it well. The accepted daily supplement recommendation is 600–1,800 mg of NAC (29).

NAC can be administered intravenously or orally, as an aerosol spray, or in liquid or powder form.

SUMMARY

Eating high protein foods can provide your body with the amino acid cysteine, but you can also take NAC as a supplement to help treat certain conditions.

Side effects
NAC is likely safe for adults when provided as a prescription medication.

However, high amounts may cause nausea, vomiting, diarrhea, and constipation. Inhalation of NAC solutions can cause swelling in the mouth, runny nose, drowsiness, and chest tightness.

People with bleeding disorders or taking blood thinning medications should not take NAC because it may slow blood clotting (30Trusted Source).

NAC has an unpleasant smell that makes it hard to consume. If you choose to take it, consult your doctor first.

SUMMARY

While NAC is considered safe as a prescription medication, it can cause nausea, vomiting, and gastrointestinal disturbances, as well as mouth issues if inhaled.

Frequently asked questions

What is the benefit of taking NAC?
At a glance, supplementing with NAC may help:

replenish glutathione, an important antioxidant
detox your body
treat overdoses of acetaminophen
regulate glutamate, a neurotransmitter involved in mood regulation
relieve respiratory symptoms
support cognitive functions like memory and learning
reduce inflammation
support sugar regulation and reduce insulin resistance
protect heart function
improve your immune system

What happens if you take NAC daily?

You may take NAC daily for a short time, but research about the safety of taking NAC every day for the long term is limited. A 2021 literature reviewTrusted Source found that most studies use it with specific therapeutic goals between 6 weeks and 6 months. Toxicity from NAC intake is rare, particularly in low doses.

If you take NAC to manage or prevent a condition, consider asking a healthcare professional about the best protocol for your health needs.

Does NAC reduce inflammation?
Yes, research suggests NAC suppresses the production of inflammatory compounds in the body.

Doctors may use NAC supplementation as an anti-inflammatory agentTrusted Source in conditions like liver disease, neurodegenerative conditions, mental health disorders (like Alzheimer’s), and heart disease, among others.

Should you take NAC in the morning or at night?
Your healthcare professional may advise when and how often to take NAC depending on your health goals and total dosage.

NAC may also interact with medications and other supplements, so when you should take NAC may depend on your overall protocol.

The bottom line
NAC plays several important roles in human health.

Renowned for its ability to replenish levels of the antioxidant glutathione, it also regulates the important neurotransmitter glutamate. Additionally, NAC helps your body’s detoxification system.

These functions make NAC supplements a viable treatment option for multiple health conditions.

Consult your doctor to determine whether NAC may benefit your health.

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[gfp927z]

>>> Why Vertical Farms worldwide are failing -

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[XenaLives]

Colgate has a baking soda & peroxide variant. Those are things I trust and that's what I got at the dollar store.

I am grandfathered in, early participant, so I get the bennies of the paid members but I don't have to pay.

[gfp927z]

Xena, Giant has two fluoride-free toothpastes that are from reputable brands. The dollar store I would probably avoid, although they are fine for other household items.

Thanks for the updated links on your Study Hall board, I'll check them out. Btw, you mentioned your postings were limited by I-Hub (?) I had that happen on two of my boards in recent years, due to too many 'political' posts lol. One board they made into a 'pay only' board, and the other I'm only allowed 1 post per day. However, the I-Hub gestapo person said that if I become a paid I-Hubber, I can post all the politics I want. So much for 'freedom of speech', but I didn't take them up on the offer, lol..




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Xena, The best source of health info that I've found is Dr. Steve Gundry (link below). He explains that almost all Americans have intestinal hyperpermeability, ie 'Leaky Gut', and this combined with our devastated intestinal microbiome is what causes many of our health problems. The idea is to fix the leaky gut and rebuild the intestinal microbiome, and your health dramatically improves. His approach is a variation on the Mediterranean diet, and in the first year I lost over 50 lbs (from 255 to 197) without even trying, and it's been stable ever since (~ 3 years).

The main problem in the US is the destruction of the intestinal microbiome by prescribed antibiotics and substances in our food that act as antibiotics. For example, the glyphosate (Roundup) herbicide kills the intestinal microbiome, and is found on almost all US crops that aren't organically grown. Glyphosate was originally patented by Monsanto as an antibiotic, and it kills bacteria by blocking the same 'Shikimate pathway' that plants use. So while it kills weeds, it also wipes out your intestinal microbiome, which is essential for good health. Splenda / Sucralose is also a potent killer of intestinal bacteria.

Once the microbiome is destroyed, it is vulnerable to the effects of plant defense proteins called lectins, which bind to the gut wall and eventually open up tiny pores, through which the GI contents (bacteria, toxins, etc) seep out and enter the surrounding tissue and vasculature. The immune system goes into freak out mode and starts attacking not only the invaders but also your own tissues, and all types of autoimmunity results, with any existing autoimmune conditions made much worse.

Anyway, check out Gundry's info. Once the gut is sealed and a healthy microbiome is restored, many health problems either vanish or are greatly improved, especially the many autoimmune related conditions.


https://www.youtube.com/@DrGundry/videos



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[XenaLives]

It seems that life on this planet is doomed due to corporate irresponsibility.

My thyroid issues are genetic... They could be exacerbated by some of the issues you bring up, but I think it's too late to deal with it all.

I do get a non fluoride toothpaste at the dollar store.. but how do I know they don't just stick the same S#IT in all the tubes?

[gfp927z]

Xena, >> fluoride <<

Yes, bottled water is the way to go, but it should come in glass bottles to avoid the BPA and phthalates (endocrine mimicking chemicals) found in plastic bottles. Glass bottled water is expensive, but an alternative is to get a reverse osmosis filtering system, though you'll need to add back the healthy natural minerals since these will be removed by the rev osmosis process. Rev osmosis is basically like distilled water, but you definitely need to replace the missing minerals.

Fwiw, for drinking water I use spring water that comes in 5 gal glass bottles, but if you are going to be heating that water (for soup, pressure cooking, etc), then use either distilled or rev osmosis water, since spring water has way too much calcium and the heat will create lots of insoluble calcium carbonate, which can adversely affect cardio function.

In addition to fluoride, the other halogens (chloride, bromide) interfere with thyroid function, by preferentially binding and blocking the iodine receptor, so you end up with low thyroid. You actually absorb more of these halogens (chlorine) from taking a hot shower, so a halogen filter on your shower head is also a great idea. There are also several brands of toothpaste that don't contain fluoride.



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[XenaLives]

No ingredients on their website, but Amazon had this:

Milk Chocolate (Sugar, Whole Milk, Cocoa Butter, Chocolate Liquor, Soy Lecithin [an emulsifier], and Vanillin [an artificial flavoring]), Roasted Salted Pecans (Pecans, Salt, Peanut and Vegetable Oil [Soybean]), Confectioner’s Glaze

https://www.amazon.com/ROASTERS-Chocolate-Flavored-World-Class-Resealable

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Xena, You might want to compare the ingredient list for both those products and see if there is a common ingredient in both, and that could be the culprit.

I remember you saying that you've have had a disabling condition for some time (?), and if it's a progressive condition that gradually worsens over time, and has a neurological component, then that might explain what is happening.



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[XenaLives]

That's precious, this is why I drink bottled water..

Fluoridation of ----- water supply was approved in 1958 and continues today. It is a safe and approved practice, and the City uses fluoride products that meet industry standards for drinking water treatment additives.

FAQs - Water | City of ------

[XenaLives]

Here's the Chocolate Manufacturer - oddly enough they claim to be holistic...

https://www.ozarknuts.com/shop/product-category/selections/dark-chocolate/

[XenaLives]

The only prescription meds I take are levothyroxine and liothyronine.

I researched the NAC thoroughly the dosage I take is safe.

It is a food ingredient of some sort, and the fact that I have the same sensation only milder and shorter lasting spontaneously (but rarely) makes me think my wiring is messed up.

[gfp927z]

Xena, >> similar, less severe sensation spontaneously <<

If it has happened spontaneously, then the food aspect may just be coincidental. It could be a drug interaction from a prescription med you are taking. Supplements can also produce some unusual interactions and side effects, especially if you take a lot of them and at higher doses. You said you have taken large doses of NAC, so that might have played a role (?)

Has the phenomenon occurred only recently, or did it also happen further back in the past? I would first try to correlate the phenomenon with any prescription meds, OTC meds, or supplements you have been taking. Overall stress levels might also be a factor. Another possibility is a viral exposure or infection, since they can produce neurological effects. For example, my sister experienced 'panic attacks' after exposure to both West Nile virus and also Covid.

Since biological systems are so complex, it might take considerable 'sleuthing' to unravel the mystery. In addition to avoiding prescription drugs, processed foods, etc, a sound principle is ---> Moderation in All Things / Nothing to Excess. That includes supplements, so probably best not to overdo the NAC. I met a women who had been diagnosed with MS, but it turned out the problem was all the 'Airborne' supplement she was taking, which had thrown off her zinc / copper ratio. She was taking Airborne multiple times per day to ward off colds. Once she stopped the Airborne, her symptoms reversed.

Anyway, as with the stock market --> Moderation



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[XenaLives]

The reaction was awful I won't use it again. I don't take any drugs. The product was Sweet Baby Rae's chicken sauce. It was sealed.

I have had a similar, less severe sensation spontaneously. I also had that reaction with a chocolate candy sample they were passing out at Sam's. I put the rest of it in my purse, tried it two weeks later and had the same reaction. It has to be the food and a neurological trigger, doesn't it?
This was the company:
Ozark Nut Roasters where to buy

I've used Sweet Baby Rae's Barbecue Sauce for a decade or more with no problem.

In edit - I just saw a new neurologist this week. If you have a possible MOA I can ask for testing.

[gfp927z]

Xena, Just curious if it happened only once after using that flavoring product, or does it happen every time you use the product? If you are taking meds like an SSRI, there might conceivably be an interaction (?) Another possibility is that someone spiked the food with a psychoactive compound - not likely, but you never know these days.

I would avoid commercial flavoring products in general due to all the chemicals, preservatives, etc. I also avoid turmeric since it can sometimes contain lead acetate. Also, instead of soybean or most other oils, use extra virgin olive oil. Food / health is a big topic, but Dr. Steve Gundry is a great source of info -

https://www.youtube.com/@DrGundry/videos



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[XenaLives]

OK - you seem to know something about this area of science...

Can you tell me why I would have an outside my body going crazy experience after putting this on my chicken?

Soybean Oil, Water, Yellow Mustard (Distilled Vinegar, Water, Mustard Seed, Salt, Turmeric, Paprika, Spice), Sugar, Tomato Paste, Distilled Vinegar, Brown Sugar, Egg Yolk, Contains Less than 2% of Salt, Natural Smoke Flavor, Smoked Paprika, Natural Flavor, Onion (Dried), Garlic (Dried), Garlic, Propylene Glycol Alginate, Oleoresin Turmeric (Color), Annatto Extract (Color), Lemon Juice Concentrate, Pineapple Juice Concentrate, Potassium Sorbate and Sodium Benzoate (Preservatives), Xanthan Gum, Spice, Corn Syrup, Calcium Disodium EDTA (to Protect Flavor), Phosphoric Acid, Garlic Powder, Arabic Gum, Celery Seed, Tamarind

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>>> N-acetylcysteine reduces severity and mortality in COVID-19 patients: A systematic review and meta-analysis

Recent clinical studies suggest that oxidative stress is one of the key players in the pathogenesis of coronavirus disease 2019 (COVID-19), and N-acetylcysteine (NAC), a potent antioxidant, has been shown to improve clinical outcomes in COVID-19 patients. We conducted a systematic review and meta-analysis of the literature published on the therapeutic intervention of NAC on COVID-19 infection.

Conclusion:

Although the number of included studies was minimal, this meta-analysis suggests that NAC may have a positive effect on COVID-19 outcomes, specifically, a significant decrease in CRP and D-dimer levels and a significant increase in oxygen saturation, which decreased mortality. We have also presented a comprehensive review of the role and mechanisms of NAC in patients with COVID-19.


https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10390689/#:~:text=Conclusion%3A,oxygen%20saturation%2C%20which%20decreased%20mortality.


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>>> 'Unhealthy dose' of pesticides found in popular produce, new report reveals


Fox Business

by Daniella Genovese

4-18-24


https://www.msn.com/en-us/health/nutrition/unhealthy-dose-of-pesticides-found-in-popular-produce-new-report-reveals/ar-AA1ng5bH?cvid=be3ca3c907324f41e3c5957f5501587a&ei=46


About 20% of all fruits and vegetables examined by Consumer Reports in a new report revealed an "unhealthy dose of dangerous pesticides."

Consumer Reports published the report — its "most comprehensive review" of pesticides in food to date — after analyzing 59 common fruits and vegetables, which included fresh, canned, dried and frozen products.

"Our new results continue to raise red flags. Pesticides posed significant risks in 20 percent of the foods we examined," Consumer Reports said.

CHEMICAL FOUND IN CHEERIOS, QUAKER OATS, OTHER OAT-BASED FOODS LINKED TO POTENTIAL HEALTH ISSUES: STUDY

Bell peppers, blueberries, potatoes and strawberries were included in the report, as well as green beans, which "had residues of a pesticide that hasn’t been allowed to be used on the vegetable in the U.S. for over a decade," according to the report.

"Imported produce, especially some from Mexico, was particularly likely to carry risky levels of pesticide residues," the organization said.

CHLORMEQUAT: WHAT IS THE CHEMICAL FOUND IN CHEERIOS, QUAKER OATS?

Consumer Reports analyzed seven years of data from the Department of Agriculture, which every year tests a selection of conventional and organic produce grown in or imported to the U.S. for pesticide residues.

Certain chemicals are used by farmers to control bugs, fungi and weeds. However, some of these chemicals carry "unacceptable health risks."

Consumer Reports said that certain "notorious pesticides, such as DDT, have been banned in the U.S." but claimed that government regulators have been slow to ban others. Additionally, the outlet argued that when a dangerous chemical is removed from the market, chemical companies and growers, in some cases, start relying on "other options that may be as dangerous."

Consumer Reports said that it has been tracking the use of pesticides on produce for decades and has "seen this pattern repeat itself over and over."

On the other hand, it said pesticides "presented little to worry about in nearly two-thirds of the foods," which included nearly everything that was organic.

According to Consumer Reports' analysis, "the largest risks are caused by just a few pesticides, concentrated in a handful of foods, grown on a small fraction of U.S. farmland."

According to its analysis, about 16 of the 25 fruits and about 21 of the 34 vegetables tested showed low levels of pesticide risk. This means that kids and those who are pregnant can safely consume more than three servings a day of those foods, Consumer Reports food safety experts said.

Ten foods were of moderate risk. This means up to three servings a day were safe to consume.

A dozen foods "presented bigger concerns." This means kids and pregnant women should consume less than a serving a day of high-risk fruits and vegetables. They should also consume less than half a serving per day of very high-risk ones, Consumer Reports said.

"Everyone else should limit consumption of those foods, too," it said.

Consumer Reports created a list of six conventionally grown fruits and vegetables where pesticides pose a serious problem and possible substitutions for them.

Substitutions: organic blueberries did well and fresh domestic strawberries fared okay.

Substitutions: organic bell peppers are the best choice or to consume this food "sparingly."

Hot peppers also posed a "high risk," Consumer Reports said.

Substitutions: sweet potatoes pose a low risk.

Substitutions: snap peas pose a low risk. Organic green beans grown domestically are also a good substitute.

Substitutions: organic kale and mustard greens as well as broccoli all pose a very low risk.

Fresh spinach, which is also a better choice, poses a moderate risk.

Substitutions: organic watermelon. Cantaloupe also poses a very low risk.

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>>> Tilray Wellness Introduces New Superfood Products Powered by Hemp at Expo West


GlobeNewswire

Tilray Brands, Inc.

March 13, 2024


https://finance.yahoo.com/news/tilray-wellness-introduces-superfood-products-171000101.html


Manitoba Harvest, Pioneers in Hemp and Natural Foods, Will Present New Superfood Breakfast Staples at Expo West March 13-15, 2024


NEW YORK and WINNIPEG, Manitoba, March 13, 2024 (GLOBE NEWSWIRE) -- Manitoba Harvest Hemp Foods, a leader in hemp-based foods and a wholly-owned subsidiary of Tilray Brands, Inc. (NASDAQ: TLRY; TSX: TLRY), will showcase groundbreaking innovation at this year’s Natural Products Expo West, to be held in Anaheim, CA on March 13-15, 2024. Revolutionizing healthy breakfast, Manitoba Harvest will inspire attendees to “fuel your day with hemp” while sampling their new Superseed Oatmeal and debuting their new Bioactive Fiber for gut-health and regularity.

“The breakfast category is filled with unsustainable sources of energy, such as caffeine and sugar,” states Sam Garfinkel, SVP of Commercial Operations & Strategy at Manitoba Harvest. “What consumers want most is healthy, long-lasting sources of energy to fuel active lifestyles. Our latest innovation empowers holistic health with unprecedented nutritional benefits in familiar and delicious formats that the whole family will love.”

As the global market leader in hemp foods, with retail acceleration spanning from natural channel leader Whole Foods Markets to conventional grocery leader Walmart, Manitoba Harvest is an important staple of the annual Natural Products Expo West and represents the future of sustainable, nutrient-powered innovation. Manitoba Harvest is a Certified B Corp, certified CarbonZero and has pioneered Regenerative Agriculture practices in Hemp.

Experience New Innovation from Manitoba Harvest Hemp Foods:

Organic Bioactive Fiber: A complete fiber solution with 6g of fiber per serving. Fiber supports healthy digestion and bowel regularity while helping to feel full for longer. In collaboration with Bioactives company Brightseed™, this proprietary powder is powered by Brightseed™ Bio Gut Fiber, an organic, prebiotic hemp fiber that actively supports gut health.*

Original Superseed Oatmeal: This hemp hearts, oats and flax super seed blend is good source of 10 essential vitamins and minerals. Boost your breakfast with 10g of Protein, 4g of Fiber and 9g of Omegas 3 & 6 per serving.

Apple & Cinnamon Superseed Oatmeal: Packed with apple pieces and warm cinnamon, this super seed blend puts a wholesome twist on a familiar favorite. Boost your breakfast with 10g of Protein, 4g of Fiber and 8g of Omegas 3 & 6 per serving.

Maple & Brown Sugar Superseed Oatmeal: This nostalgic childhood standby with craveable maple flakes gives you the fuel you need to look forward to mornings. Boost your breakfast with 10g of Protein, 4g of Fiber and 9g of Omegas 3 & 6 per serving.

Find Manitoba Harvest and sample the new Superseed Oatmeal at booth #N805 in the North Hall, Level 1. Full event details are available here. To learn more about Manitoba Harvest, visit manitobaharvest.com.

*These statements have not been evaluated by the food and drug administration. This product is not intended to diagnose, treat, cure or prevent any disease.

About Manitoba Harvest

Manitoba Harvest is a pioneer and leader in branded hemp-based foods, and is recognized as a Certified B Corporation and the first Canadian food company to attain a Carbonzero Certification.

Taking the seed-to-shelf approach since 1998, Manitoba Harvest is committed to quality, sustainability, and consumer wellness. With an extensive product portfolio of Hemp Hearts (shelled hemp seed), Hemp Protein, Hemp Protein Blends, Hemp Granola, and Hemp Oil, Manitoba Harvest products are sold globally and in approximately 17,000 retail stores across North America.

To learn more about Manitoba Harvest and shop, visit www.manitobaharvest.com and follow @manitobaharvest across all social platforms.

About Tilray Brands

Tilray Brands, Inc. (Nasdaq: TLRY; TSX: TLRY), is a leading global cannabis lifestyle and consumer packaged goods company with operations in Canada, the United States, Europe, Australia, and Latin America that is changing people's lives for the better – one person at a time – by inspiring and empowering a worldwide community to live their very best life, enhanced by moments of connection and wellbeing. Tilray’s mission is to be the most responsible, trusted, and market-leading cannabis and consumer products company in the world with a portfolio of innovative, high-quality, and beloved brands that address the needs of the consumers, customers, and patients we serve. A pioneer in cannabis research, cultivation, and distribution, Tilray’s unprecedented production platform supports over 20 brands in over 20 countries, including comprehensive cannabis offerings, hemp-based foods, and craft beverages.

For more information on how we open a world of well-being, visit www.Tilray.com and follow @tilray on all social platforms.

About Brightseed

Brightseed is a pioneer in biosciences and artificial intelligence that illuminates nature to restore human health. Brightseed’s Forager® AI platform accelerates bioactive discovery, biological validation and ingredient formulation from years to months, rapidly revealing new connections between nature and humanity. Brightseed produces clinically proven bioactives for dietary supplements, food & beverage CPG, specialty nutrition and medical foods to power proactive health worldwide.

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>>> Zombie deer disease is spreading and scientists are concerned that it could jump to humans


Phys.org

by Samuel J. White, Philippe B. Wilson

2-19-24


https://www.msn.com/en-us/health/other/zombie-deer-disease-is-spreading-and-scientists-are-concerned-that-it-could-jump-to-humans/ar-BB1ix3R3?OCID=ansmsnnews11


In the tranquil expanses of North America's woodlands and grasslands, a silent but concerning phenomenon is unfolding: chronic wasting disease (CWD). The condition, often dubbed "zombie deer disease", is stealthily spreading among deer populations, sparking concerns among scientists, conservationists and the public alike.

This neurological affliction, characterized by myriad symptoms, such as drooling, lethargy, stumbling and a vacant gaze, has now been detected in over 800 samples of deer, elk and moose in Wyoming alone, highlighting the scale and urgency of the issue.

At the heart of the CWD puzzle lies a peculiar culprit: prions.

Prions are misfolded proteins that can cause normal proteins in the brain to misfold as well, leading to neurological degeneration. This unique feature makes prion diseases particularly concerning as they are notoriously resilient and can persist in the environment for years, resisting traditional disinfection methods such as formaldehyde, radiation and incineration at extreme temperatures.

The spread of CWD poses significant ecological and potentially human health risks. While there is no conclusive evidence that CWD can directly infect humans, the possibility remains a point of concern.

Prion diseases, such as Creutzfeldt-Jakob disease (CJD) in humans and "mad cow disease" in cattle, have shown that they can cross the species barrier—with devastating consequences. The outbreak of mad cow disease in Britain, for instance, resulted in the slaughter of millions of cattle and led to 178 human deaths attributed to the human variant of the disease since 1995.

Despite the lack of confirmed cases of CWD in humans, concerns persist due to several factors. First, studies have shown that prions responsible for CWD can infect and propagate within human cells under laboratory conditions, raising the specter of potential transmission.

Second, humans are already inadvertently exposed to potentially infected animals by hunting and eating them. Reports suggest that between 7,000 to 15,000 CWD-infected animals were consumed annually by humans in 2017, with projections indicating a 20% annual increase.

In regions where CWD prevalence is high, such as Wisconsin, thousands of people may have unwittingly consumed meat from infected deer, underscoring the urgency for measures to mitigate risks.

Also, the inherent difficulties associated with detecting and diagnosing prion diseases in humans further complicate the situation. Unlike conventional infectious agents, prions do not trigger an immune response, making them difficult to detect through conventional means. This poses a significant obstacle to early intervention and containment efforts.

The potential for CWD to affect human health is not limited to direct transmission. The environmental persistence of prions means that humans may also be exposed through indirect routes, such as contaminated soil, water and other environmental sources. Given the resilience of prions and their ability to persist in the environment for extended periods, the long-term consequences of CWD on human health remain uncertain but warrant serious consideration.

Beyond the immediate health concerns, the spread of CWD also poses significant ecological and economic risks. Deer hunting is not only a popular recreational activity but also a vital source of sustenance and livelihood for many communities. The proliferation of CWD threatens to disrupt this delicate balance, potentially decimating deer populations and compromising food security in affected regions.

Furthermore, the ecological effects of CWD extend beyond deer populations, affecting entire ecosystems. Deer play a crucial role in shaping vegetation dynamics (how plant communities change and evolve over time) through browsing and grazing. And their decline could have cascading effects on plant communities, soil health and other wildlife species that depend on deer as a food source or habitat modifier.

In Europe too

It is noteworthy that while there have been no outbreaks of CWD in the UK, in 2016 it was diagnosed in wild deer in Norway, marking the first cases of CWD in Europe. This development underscores the potential for CWD to spread beyond its current range and highlights the need for international cooperation in monitoring and controlling the disease.

Addressing the many challenges posed by CWD requires a comprehensive and coordinated approach. This includes bolstering surveillance and monitoring to track the spread of the disease, and implementing stringent biosecurity measures to prevent further transmission—such as controlling the movement of deer and elk populations, conducting regular testing to monitor disease prevalence, and promoting responsible hunting practices to minimize the risk of transmission.

More research is also needed to better understand the disease's transmission dynamics, its ecological effects and potential human health implications.

Ultimately, the specter of CWD underscores the interconnectedness of ecosystems and human health. By heeding the warnings of scientists and taking decisive action to mitigate risks, we can strive to protect both wildlife and human populations from the insidious grip of CWD and other emerging zoonotic diseases. In doing so, we honor our commitment to safeguarding the health and well-being of our planet and its inhabitants for generations to come.

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>>> Being vegetarian may be partly determined by your genes


New Scientist

by Clare Wilson


https://www.msn.com/en-us/health/other/being-vegetarian-may-be-partly-determined-by-your-genes/ar-AA1hHHA2?OCID=ansmsnnews11


People’s likelihood of being vegetarian appears to be influenced by several genetic variants, and two of the three most important genes found so far seem to be involved in fat metabolism.

This hints that some people find it easier to give up meat because they naturally produce certain fat molecules, says Nabeel Yaseen at Northwestern University in Chicago. “Maybe there’s some fat that’s essential for some people to have in their diet but not for others,” he says.

About 5 per cent of people in the UK and US avoid all meat and fish. But surveys indicate that some people who say they are vegetarian still eat meat sometimes. That suggests that some people would like to be vegetarian but find it too hard, says Yaseen.

Genetic factors are known to influence other aspects of diet, such as whether people like coffee or alcohol. To see if genes also affect vegetarianism, Yaseen and his team turned to the UK Biobank, a large study where people filled in lifestyle and medical surveys and had their DNA sequenced. They analysed about 5300 people who said they were strict vegetarians and another 330,000 people who were meat eaters.

Three gene variants were more common in vegetarians. Two, called NPC1 and RMC1, are involved in the transport and metabolism of cholesterol and other fatty molecules called glycolipids. The third gene, called RIOK3, has various functions, including affecting the immune system.

It isn't known exactly how these genes could relate to vegetarianism. But one of the chief differences between animal-based foods and plant-based ones is the chemical make-up of their fats or oils, collectively known as lipids. Yaseen and his colleagues speculate that some people may function better on a vegetarian diet because they are more able to synthesise certain lipid molecules that are present in meat.

People who try vegetarianism but give up may be doing so because the body becomes deficient in the postulated essential lipids, says Yaseen. “They decide that this diet is not for them or gradually creep back into an omnivore diet. Some people might think they just don't have the willpower.”

Yaseen says, however, that another possibility is that the apparently vegetarianism-promoting gene variants affect people’s taste. “A lot of information about genes is yet to be known,” he says.

Albert Koulman at the University of Cambridge says most research into how food nutrients influence satiety and food choices has focused on proteins rather than fats. “We don’t know enough about [this idea] to either accept or dismiss it,” he says.

Richard McIlwain at the UK Vegetarian Society says the number of vegetarians has been rising in recent years, almost doubling in the UK between 2012 and 2019. “That would seem to suggest something other than underlying genetic factors are at play,” he says.

“People go vegetarian because, more and more, they are concerned about climate, about animal welfare or about their health. Psychological factors, such as tradition, education and awareness of animal suffering in food production, and ‘taste preferences’ are far more important determinants of vegetarianism than any physiological factors,” says McIlwain.

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[wow_happens28]

Why Synthetic Food Is Very Dangerous

https://articles.mercola.com/sites/articles/archive/2023/10/04/synthetic-food.aspx?ui=cb65499db52abec6a9a590992872244905bf545afdb5f24bd660a43f2e592f19&sd=20150424&cid_source=dnl&cid_medium=email&cid_content=art1ReadMore&cid=20231004&foDate=false&mid=DM1472816&rid=1928841571

Summary>>>>
An estimated 99% of the components making up whole food are a complete mystery. The U.S. Department of Agriculture’s National Nutrient Database for Standard Reference details 188 nutritional components of food, including 38 flavonoids, yet scientists estimate there are more than 26,000 different biochemicals in our food

We know even less about the constituents of processed foods and synthetic foods, which falsely claim to be “equivalents” to whole foods, such as “animal-free meats” or “animal-free milk”

Scientists cannot create equivalence when they don’t even know what 85% or more of the whole food they’re trying to replicate consists of

A paper published in the April 2023 issue of Animal Frontiers warns that cultured products are not nutritionally equivalent to the meats they’re intended to replace

A May 2023 report by the Food and Agriculture Organization concluded there are at least 53 potential health hazards associated with lab-grown meat, including the possibility of contamination with heavy metals, microplastics, nanoplastics and chemicals, allergenic additives, toxic components, antibiotics and prions

[gfp927z]

Niacin toxicity - >>> Taking Too Much of This Common Vitamin May Cause Vision Loss and Liver Damage


Yahoo Finance

by Ashley Lall

June 6, 2023


https://www.yahoo.com/lifestyle/taking-too-much-common-vitamin-112619630.html


Vitamins and supplements are a part of many of our daily health regimens. After all, when you're trying to live a long, healthy life, getting the right nutrients is super important! However, research shows that taking too much of certain vitamins, like niacin, could have potentially harmful side effects.

What is Niacin?

Niacin is a part of the B group of vitamins, also called vitamin B3. It plays a role in our nervous system function and metabolism, helping us turn the food we eat into energy. Our cells also need niacin to function and develop.

Niacin has also been shown to be a powerful nutrient for heart health. In fact, doctors will sometimes prescribe niacin supplements alongside statins to help people struggling with high cholesterol. For that reason, niacin supplements are often touted for having heart-healing benefits, and many choose to self-treat with them. However, this may not be such a smart move.

Effects of Too Much Niacin

Unfortunately, it's possible to take so much niacin that the nutrient actually becomes toxic to your body. For adult women, the recommended amount is 14 milligrams (mg) per day. However, popular supplements will often contain as much as 500 mg in a single dose.

In one study, a team of doctors from the New York Eye and Ear Infirmary of Mount Sinai were treating a 61-year-old man who came to them complaining of sudden vision loss. His initial eye exam showed that he was almost legally blind. The patient told doctors of his medical history, including his high cholesterol, but did not initially inform them that he was taking self-prescribed niacin to treat it. Once he informed the doctors of the extensive list of supplements he was taking, the doctors were able to conclude that the patient was consuming about three to six grams of niacin per day for several months, and hypothesized that this was causing his eye problems.

The medical team took images of the patient's retina to confirm that there was cellular damage caused by the niacin, and they were able to diagnose a rare toxic reaction called niacin-induced maculopathy. With this condition, fluid builds up in the macula — the small area in the center of the retina — and causes swelling in the eye and, consequently, blurry vision. Luckily, the team found that discontinuing use of the vitamin reversed this effect and restored the patient's vision.

Niacin in high doses has been linked to other adverse health consequences, too. Taking 1,000 mg daily of the supplement could cause headaches, dizziness, low blood pressure, high blood sugar, nausea, heart burn, and stomach pain. Doses higher than this can cause more severe health problems like muscle damage, stomach ulcers, and even liver injury. Yikes!

Since niacin is an essential nutrient, you'll want to be sure you're getting enough of it, even if you're not taking a supplement. To do so, just make sure you have foods like poultry, fish, avocados, peanuts, mushrooms, brown rice, and whole wheat products in your diet.

So as another reminder, while supplements aren't as regulated as regular medications, it's crucial to talk to your doctor about any vitamins that you are taking. More of something isn't always better, and keeping your levels of certain nutrients within a safe limit is just as important as getting enough of them.

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>>> Ways to Get More Iodine in Your Diet with Hypothyroidism


Healthgrades

By Denise Mann

July 2, 2021


https://www.healthgrades.com/right-care/thyroid-disorders/7-ways-to-get-more-iodine-in-your-diet-with-hypothyroidism#:~:text=A%20large%20egg%20has%2024,third%20of%20your%20daily%20needs.


Your doctor suggested that you include more iodine in your diet, only you don't know where or how to start.

Iodine is a mineral that helps us convert food into energy. It also supports thyroid health. One of the reasons your doctor may have suggested that you up your iodine intake is to boost your thyroid gland's ability to produce thyroid hormone. Severe iodine deficiency can cause hypothyroidism, a condition that occurs when the thyroid gland is not producing enough thyroid hormones. It is marked by weight gain, fatigue, constipation, dry skin, and hair loss. Iodine deficiency is very, very rare in the U.S. since table salt became iodized.

So how much iodine do you need? The Institute of Medicine recommends that adult men and women get 150 micrograms of iodine per day. The requirement is higher for pregnant and breastfeeding women.

It's not easy to tell how much iodine is found in food; it's not listed on food packaging in the U.S. To make sure you reach your iodine goals talk to your doctor about adding iodine to your diet in the following ways:

1. Sprinkle Some Salt

A ¼ teaspoon of iodized table salt provides about 95 micrograms of iodine. Yes, too much salt can raise blood pressure in certain individuals, but the main source of salt in our diets is not the kind that comes from the shaker—it's the kind found in processed foods. (Processed foods almost never contain iodized salt.) The American Heart Association suggests we consume no more than 2,400 milligrams of sodium per day. A ¼ teaspoon salt has 575 milligrams sodium, so you can safely sprinkle some salt on your favorite side dish. Be sure to read the salt label before purchase since many "sea salt" products contain no iodine.

2. Go Fish

A 3-ounce serving of shrimp contains about 30 micrograms of iodine, a 3-ounce portion of baked cod packs a whopping 99 micrograms of iodine, and 3 ounces of canned tuna in oil has 17 micrograms. All three can dress up your lunch salad, while upping your iodine. Sea bass, haddock, and perch are also rich in iodine.

3. Snack on Seaweed

Seaweed snacks are all the rage today, and they can be rich in iodine—a one gram portion can have anywhere from 16 to 2,984 micrograms. There are many varieties of seafood such as kelp, nori, kombu, and wakame. Iodine content differs among the species. Other ways to get more iodine include ordering a tuna hand roll (raw tuna wrapped in a sheet of seaweed) or another favorite seaweed-wrapped roll. This can pack a potent iodine punch as the fish has iodine too.

4. Scramble Up Some Eggs

A large egg has 24 micrograms of iodine. Many of us tend to order egg whites to cut back on cholesterol, but it's the yellow yolk that has the iodine. Two scrambled eggs provides one-third of your daily needs. Sprinkle some table salt on your scramble and you have basically hit your iodine number by the end of breakfast.

5. Milk It

Dairy products such as milk, yogurt, and cheese are also rich in iodine. One cup of low-fat plain yogurt has 75 micrograms (that's half of your daily allotment right there) and a cup of reduced fat milk has 56 micrograms. One ounce of cheddar cheese has 12 micrograms of iodine. Tip: If you are looking for iodine, don't choose organic dairy foods. Organic milk has a lower concentration of iodine because of what the cows are fed, according to a study in Food and Chemical Toxicology.

6. Color Your Plate with Fruits and Veggies

Fruits and vegetables contain iodine, but the amount varies based on the soil where they grow. A ½ cup of boiled lima beans has 8 micorgrams of iodine and five dried prunes have 13 micrograms. Little by little, this can add up, especially if you stick to the American Heart Association recommendations of eating eight or more fruit and vegetable servings every day.

It is important to avoid certain cruciferous vegetables that can interfere with thyroid function. These include cabbage, Brussels sprouts, cauliflower, kale, spinach and turnips. These veggies possess goitrogens, or substances that can cause enlargement of the thyroid gland. Cooking your vegetables reduces the number of these potentially damaging substances in otherwise healthy vegetables.

7. Make a Sandwich

Grains consumed as breads and cereals are major sources of iodine. Two slices of enriched white bread has 45 micrograms of iodine, and one cup of enriched macaroni has 27 micrograms and a cup of raisin bran has 11 micrograms of iodine. A sandwich with 3 ounces of canned tuna can help you get almost half of your daily iodine.

Vitamins can also be an easy way to step up your iodine intake. Most iodine-containing multivitamins have least 150 micrograms iodine. That said, only half of the multivitamins in the U.S. contain iodine.

If you have any questions or concerns about your iodine intake, talk to your doctor or a nutritionist for some specific recommendations.

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>>> EPA to limit toxic 'forever chemicals' in drinking water


by By MICHAEL PHILLIS and MATTHEW DALY

Associated Press

March 2023


https://www.msn.com/en-us/health/other/epa-to-limit-toxic-forever-chemicals-in-drinking-water/ar-AA18CaVC?ocid=hpmsn&cvid=d4a756b0d88d470fa9a268b5a5fbf30a&ei=18


WASHINGTON (AP) — The Environmental Protection Agency on Tuesday proposed the first federal limits on harmful “forever chemicals” in drinking water, a long-awaited protection the agency said will save thousands of lives and prevent serious illnesses, including cancer.

“The science is clear that long-term exposure to PFAS is linked to significant health risks,” Radhika Fox, assistant EPA administrator for water, said in an interview.

Fox called the federal proposal a “transformational change” for improving the safety of drinking water in the United States. The agency estimates the rule could reduce PFAS exposure for nearly 100 million Americans, decreasing rates of cancer, heart attacks and birth complications.

The chemicals had been used since the 1940s in consumer products and industry, including in nonstick pans, food packaging and firefighting foam. Their use is now mostly phased out in the U.S., but some still remain.

The proposal would set strict limits of 4 parts per trillion, the lowest level that can be reliably measured, for two common types of PFAS compounds called PFOA and PFOS. In addition, the EPA wants to regulate the combined amount of four other types of PFAS. Water providers will have to monitor for PFAS.

The public will have a chance to comment, and the agency can make changes before issuing a final rule, expected by the end of the year.

The Association of State Drinking Water Administrators called the proposal “a step in the right direction” but said compliance will be challenging. Despite available federal money, “significant rate increases will be required for most of the systems” that must remove PFAS, the group said Tuesday.

Environmental and public health advocates have called for federal regulation of PFAS chemicals for years. Over the last decade, the EPA has repeatedly strengthened its protective, voluntary health thresholds for the chemicals but has not imposed mandatory limits on water providers.

Public concern has increased in recent years as testing reveals PFAS chemicals in a growing list of communities that are often near manufacturing plants or Air Force bases.

Until now, only a handful of states have issued PFAS regulations, and none has set limits as strict as what the EPA is proposing. By regulating PFOA and PFOS at the minimum amounts that tests can detect, the EPA is proposing the tightest possible standards that are technically feasible, experts said.

“This is a really historic moment,” said Melanie Benesh, vice president of government affairs at the Environmental Working Group. “There are many communities that have had PFAS in their water for decades who have been waiting for a long time for this announcement to come out.”

The agency said its proposal will protect everyone, including vulnerable communities, and reduce illness on a massive scale. The EPA wants water providers to do testing, notify the public when PFAS are found and remove the compounds when levels are too high.

Utilities that have high levels of a contaminant are typically given time to fix problems, but they could face fines or loss of federal grants if problems persist.

The American Chemistry Council, which represents large chemical companies, slammed EPA’s “misguided approach” and said, “these low limits will likely result in billions of dollars in compliance costs.''

In a statement Tuesday, the group said it has “serious concerns with the underlying science used to develop" the proposed rule, adding: "It’s critical that EPA gets the science right.''

The proposal would also regulate other types of PFAS like GenX Chemicals, which manufacturers used as a substitute when PFOA and PFOS were phased out of consumer products. The proposal would regulate the cumulative health threat of those compounds and mandate treatment if that threat is too high.

“Communities across this country have suffered far too long from the ever-present threat of PFAS pollution,? EPA Administrator Michael Regan said. The EPA’s proposal could prevent tens of thousands of PFAS-related illnesses, he said, and stands as a "major step toward safeguarding all our communities from these dangerous contaminants.”

Emily Donovan, co-founder of Clean Cape Fear, which advocates for cleaning up a PFAS-contaminated stretch of North Carolina, said it was important to make those who released the compounds into the environment pay cleanup costs.

The EPA recently made $2 billion available to states to get rid of contaminants such as PFAS and will release billions more in coming years. The agency also is providing technical support to smaller communities that will soon be forced to install treatments systems, and there's funding in the 2021 infrastructure law for water system upgrades.

Still, it will be expensive for utilities to install new equipment, and the burden will be especially tough for small towns with fewer resources.

“This is a problem that has been handed over to utilities through no fault of their own,” said Sri Vedachalam, director of water equity and climate resilience at Environmental Consulting & Technology Inc.

Many communities will need to balance the new PFAS requirements with removing poisonous lead pipes and replacing aged water mains prone to rupturing, Vedachalam said.

Fox said there “isn't a one-size answer” to how communities will prioritize their needs but said billions of dollars in federal resources are available for water improvements.

With federal help, water providers that serve metropolitan areas should be able to spread out costs in a way "no one will notice,'' said Scott Faber, senior vice president of government affairs at the Environmental Working Group, an advocacy organization that works to get toxic chemicals out of food, water, clothing and other items.

Several states have already imposed PFAS drinking water limits. Officials in Michigan, which has the tightest standards of any state, said costs to remove PFAS in communities where it was found were reasonable.

If the rules are finalized, many people will learn that water in their community or nearby has harmful compounds. When that happens, people may stop trusting the safety of their tap water and quit using it, according to Manny Teodoro, a professor at the University of Wisconsin who focuses on public policy and water.

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>>> The Human Microbiome Is Going Extinct, Scientists Say. The End Will Be Devastating.


Popular Mechanics

by Tim Newcomb

March 2023


https://www.msn.com/en-us/health/medical/the-human-microbiome-is-going-extinct-scientists-say-the-end-will-be-devastating/ar-AA172k3I?ocid=hpmsn&cvid=bdc5a09b603c463880ef35666e585bc7&ei=40


Your gut is endangered. And that’s not a good thing for your health—or the health of the rest of the world.

Researchers say the human microbiome that lives in your gut is now endangered.

The loss of bacteria and microorganisms reduces your chance at a healthy life.

You’re the one killing off your own microbiome.


A new documentary, The Invisible Extinction, highlights how the human microbiome—also known as the bacteria and microorganisms living within the human body, most prevalent in the gut—is on the verge of extinct. And it’s all your fault.

In a discussion with People, two researchers behind the doc, Martin Glaser and Gloria Dominguez-Bello, say the human microbiome is essential for us to digest food, make vitamins, and train our immune systems. “When we eat,” Blaser tells People, “we are nourishing both our human cells and also our microbial cells.”

The slow death of the human microbiome is thanks to our modern way of life. We use antibiotics to kill off bad bacteria. But antibiotics kill off plenty of the good stuff, too. Blaser says the more antibiotics given to a child, the more likely they are to develop a range of illnesses. Blaser adds that the Centers for Disease Control and Prevention (CDC) estimates about one-third of antibiotic prescriptions are unnecessary, leading to the overuse.

Then there’s the highly processed, chemical-laden food that’s wreaking havoc on our gut health. “The single most important component of the diet to feed the microbiome is fiber,” Dominguez-Bello says. These fibers feed your microbiome, while processed food removes the fiber, posing a negative result for your microbiome.

The researchers want better options for the antibiotic issue, both with improved testing to see if a bacterial infection is really in play, and by developing new antibiotics that don’t have the “collateral damage that are killing every bacterium inside.”

“We are making a complete mess of biodiversity, including microbial,” Dominguez-Bello says. “Microbes are essential in every ecosystem, not only in humans or animals or plants, but also in the oceans. He whole thing is linked together by impact of human activities. We need to preserve microbes because they really modulate functions of Earth. They modulate the climate. They modulate everything. They modulate our own gene expression.”

The human microbiome is a big deal. Let’s not kill it.

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>>> Eating Bananas Before They’re Ripe Comes With Surprising Benefits for Your Blood Sugar and Gut Health


Yahoo Finance

by Alexandria Brooks

March 2, 2023


https://www.yahoo.com/lifestyle/eating-bananas-ripe-comes-surprising-100001621.html


While we usually wait for bananas to ripen and enjoy as a naturally sweet treat, it turns out that unripe green bananas pack a whole lot of health punch. Translation: Eating green bananas can help keep our blood sugar in check, maintain gut health, and curb excessive eating.

Are green bananas the same as regular bananas?

If bananas aren't at their peak when we first buy them, we usually let them sit on the counter for a couple days until the bright yellow hue that indicates ripeness appears. By then, however, most of the banana’s resistant starch (RS) has turned into sugar and can cause blood glucose to spike.

Conversely, cooking and eating bananas when they're still green and starchy — which gives them a more savory flavor — will has major health benefits, and might even spice up your cooking routine a bit, too.

“When your body has to break down the starch itself (as it does when you eat a green banana), your blood sugar rises more slowly,” David L. Katz, MD, shared with Oprah.com. The slower digestion and absorption rate makes green bananas a perfect diabetic-friendly dish. The RS and fiber content breaking down gradually will also help you feel fuller for longer, eliminating unnecessary snacking and possible weight gain.

What are the other health benefits of eating green bananas?

Unripe bananas are also a great source of prebiotics. According to a study published in the journal Advances in Nutrition, the high starch content helps feed good bacteria in your gut, which promotes a healthy immune system and digestive tract.

Now that you know all the benefits of eating unripe bananas, you're probably wondering how to prepare them so you can get those benefits. (Don't worry. You don't need to peel 'em and and pop 'em into your mouth like you would ripe yellow bananas.) The experts at Delish.com suggest cooking unripe bananas like plantains or potatoes: mashed, fried, or added to a stew.

Of course, whichever level of ripeness you choose, there’s no denying bananas are a yummy and healthy snack to enjoy any time of the day!

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$RIBT Rice Bran Study 2022--- Conclusions
These results support rice bran as a functional food ingredient targeting gut mucosa in children at high-risk of malnutrition.
https://academic.oup.com/jn/article/152/7/1792/6570920

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Concerning apples, they are healthy except for the huge amount of sugar (fructose), which is a big problem if consumed in excess. In nature, fruit is only available in the late Summer and Fall, so biologically speaking that is the only time of year we are 'supposed' to eat fruit (not all year round). Fruit carries the plant's seeds, so the idea is for animals to eat the fruit (attracted by the sweetness) and then walk to another location and ultimately 'poop' out the seeds, which then go into the ground conveniently surrounded by a large dollop of fertilizer. So this is essentially nature's mechanism for dispersing the plant's seeds. The animal gets the benefit of some nutrients, fiber, and a large amount of sugar, which is converted into fat to store energy for the coming Winter.

But large amounts of sugar all year round becomes a disaster for one's health. It turns out that finely ground flour from grains like wheat has an even higher glycemic index than table sugar, producing a mountain of health problems. Large and frequent sugar consumption also impairs immune system function (blocks neutrophil activity for up to 6 hours).

More info from Dr. Steve Gundry -

Btw, I had worsening osteoarthritis in my hands (runs in the family), but after ditching apples (I ate a ton), the arthritis pain completely resolved within a couple days and hasn't returned. Turns out that fructose breaks down into uric acid, the same compound responsible for the severe pain of Gout. Excess fructose/sugar leads to a witch's brew of health problems like metabolic inflexibility (inability to burn fat), insulin resistance, etc -

So.. 'All things in Moderation' :o)




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Why You Should Eat Two Apples a Day

https://greenmedinfo.com/blog/why-you-should-eat-two-apples-day

A recent study points to apples' ability to mediate significant gut microbial metabolic activity. All it takes: two apples a day. In light of the increasing link between gut microbiota and human wellness, this new association is worth exploring and further vouches for this fruit's superfood and super healer status

The old saying that eating an apple a day will keep the doctor away may have some scientific basis after all, as scientific literature is packed with findings that vouch for this fruit's healthful benefits.

Showing that the saying above goes beyond folk medicine fantasy, a study found that eating one apple a day for four weeks translated to lower blood levels of oxidized low-density lipoprotein//beta2-glycoprotein I complex, which may contribute to atherosclerosis, by 40% among healthy, middle-aged individuals.

Apple consumption has also been the subject of a few studies on reducing cancer risk, including liver cancer, breast cancer and esophageal cancer.[ii] A study published in February 2020 points to apples' ability to mediate significant gut microbial metabolic activity. All it takes: two apples a day.

Study Findings

Apples are a frequently consumed fruit and a reliable source of polyphenols and fiber, an important mediator for their health-protective effects.[iii]

Validated biomarkers of food intake (BFIs) have recently been suggested as a good tool for assessing adherence to dietary guidelines. New biomarkers have[iv] surfaced in recent decades from metabolic profiling studies for different foods, yet the number of comprehensively validated BFIs remains limited.

BFIs offer an accurate measure of intake, independent of the memory and sincerity of the subjects as well as of their knowledge about the consumed foods.[v] They overcome food intake measurement with inherent limitations, such as self-reported dietary intake questionnaires, as they objectively assess food intake without biased self-reported assessment.

The researchers sought to identify biomarkers of long-term apple consumption, exploring how the fruit affects human plasma and urine metabolite profiles. In their randomized, controlled, crossover intervention study, they recruited 40 mildly hypercholesterolemia patients and had them consume two whole apples or a sugar and energy-matched beverage daily for eight weeks.

At the end of the trial, they found 61 urine and nine plasma metabolites that were statistically significant after the whole apple intake compared to the control beverage. The metabolites included several polyphenols that could serve as BFIs.

Interestingly, the study allowed the group to explore correlations between metabolites significantly modulated by the dietary intervention and fecal microbiota species at genus level -- specifically interactions shared by Granulicatella genus and phenyl-acetic acid metabolites.

"[T]he identification of polyphenol microbial metabolites suggests that apple consumption mediates significant gut microbial metabolic activity which should be further explored," they wrote.[vi]

Gut Health Affects Your Whole Body

The link between the gut microbiota and human wellness is being increasingly recognized, where it is now well-established that healthy gut flora is a key part of your overall health.[vii]

Previous studies corroborate that the richness of the human gut microbiome correlates with metabolic markers. In a study on 123 non-obese and 169 obese Danish individuals, a group of scientists found two distinct groups displaying a difference in the number of gut microbial genes and thus the richness of gut bacteria in the two groups.[viii]

Individuals with a low bacterial richness had more marked overall adiposity and insulin resistance, for instance, compared with high bacterial richness subjects. The obese subjects among the lower bacterial richness group also tended to gain more weight over time.

A series of largely pre-clinical observations showed, too, that changes in brain-gut-microbiome communication may be involved in the pathogenesis and pathophysiology of irritable bowel syndrome, obesity and several psychiatric and neurologic disorders.[ix]

Additional Apple Benefits

More benefits of apple intake are coming out of the medical literature, confirming its superfood and super healer status that shouldn't be missed out on.

These benefits include addressing common issues such as aging (reduced rate), allergies, alopecia or hair loss, diarrhea, insulin resistance, radiation-induced illness, and Staphylococcal infection. In the area of cancer treatment, apples have been found to both prevent and suppress mammary cancers in the animal model, while carotenoids extracted from the fruit have been found to inhibit drug-resistant cancer cell line proliferation.[x]

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>>> A horrifying amount of microplastic discharges from nonstick pans and goes into our food, study says


MSN

by Matthew Rozsa

Nov 4, 2022


https://www.msn.com/en-us/health/medical/a-horrifying-amount-of-microplastic-discharges-from-nonstick-pans-and-goes-into-our-food-study-says/ar-AA13JOy6?cvid=e9318b743e4e4e11859485b893a37f03


Everyone knows the name Teflon, the patented nonstick coating chemical discovered by DuPont in 1938 — which is convenient because the full name for the type of synthetic polymer that includes Teflon, "per- and polyfluoroalkyl substances" (PFAS), is quite the tongue-twister. Although such cookware is beloved by cooks for making cleaning easier, Teflon and other so-called "forever chemicals" in non-stick pans have been turning up in human bodies, and are linked to ailments ranging from high blood pressure and low sperm count to liver disease. It stands to reason that consumers would like PFAS such as Teflon to stay on their cookware and off their food, even though anyone who has prepared a meal knows that does not always happen.

"We must be careful about selecting and using cooking utensils to avoid food contamination."

Now, a new study in the journal Science of the Total Environment reveals that a single surface crack in the teflon coating of a frying pan can eject as many as 9,100 plastic particles, more than enough to enter the human body.

Like the chemicals they studied, the scientists behind this breakthrough hail from an organization whose name is a mouthful. Researchers from the Global Centre for Environmental Remediation and Flinders Institute of NanoScale Science and Engineering used Raman imaging and an algorithm model to visualize microplastics and nanoplastics alike on a microscopic scale. Using this data, they identified that 2.3 million microplastics and nanoplastics were released when a frying pan's teflon coating is broken.

What is microplastic anyway? Inside the insidious pollution that is absolutely everywhere

"The non-stick coating material Teflon is generally a family member of PFAS," University of Newcastle researcher Dr Cheng Fang, who was involved in the study, said in a press statement. "Given the fact PFAS is a big concern, these Teflon microparticles in our food might be a health concern [and] needs investigating, because we don't know much about these emerging contaminants."

Flinders University researcher Professor Youhong Tang added in the statement that the study is a warning about the danger of not cooking in a safe way. Notably, most nonstick pans have instructions that say not to heat them above medium, though the great variation in home stoves means that even rule-following home cooks might not always succeed at keeping such pans from emitting odorless fumes that have been known to kill birds in poorly ventilated rooms.

"It gives us a strong warning that we must be careful about selecting and using cooking utensils to avoid food contamination," Tang said in the statement. "More research is recommended to address the risk assessment of the Teflon microplastics and nanoplastics, given that Teflon is a family member of PFAS."

"It's very difficult for individuals to control their PFAS exposure – PFAS are in so many products (and water, or food) and often we don't even know we are exposed."

In addition to appearing on cooking pans, PFAS can be found in fast food wrappers, popcorn bags and countless other types of commonly-used kitchenware. They are literally inescapable, and that is why the American Heart Association journal Hypertension was so alarmed in June when it studied 1,000 middle-aged women and discovered that "women with higher concentrations of specific PFAS were more likely to develop high blood pressure." More specifically, "women in the highest one-third concentrations of all seven PFAS examined had a 71% increased risk of developing high blood pressure," the study found. High blood pressure can lead to heart attacks and strokes if left untreated.

In another study that isolated seven common PFAS, a report last month in the journal Environmental Health Perspectives found that when pregnant mothers in their first trimester were exposed to a mixture of those PFAS, their biologically male children wound up having "lower sperm concentration, lower total sperm count, and higher proportions of nonprogressive and immotile sperm in young adulthood." Meanwhile a systematic review of scientific literature published in May by the journal Environmental Health Perspectives revealed that there is "a relationship between higher exposure to certain PFAS chemicals and higher blood levels of ALT," or the liver enzyme Alanine Aminotransferease. Study author Liz Costello told Salon at the time that the enzyme is "a good indicator of liver injury." Costello also commented on the ubiquity of PFAS.

"It's very difficult for individuals to control their PFAS exposure – PFAS are in so many products (and water, or food) and often we don't even know we are exposed," Costello explained. "Even when older PFAS are phased out and no longer used, newer PFAS chemicals replace them. You won't usually see these listed on a product label."

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12 'Ancient' Natural Alternatives Better Than Drugs

Rather long paste>>>>>>>

https://greenmedinfo.com/blog/12-ancient-natural-alternatives-better-drugs

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>>> Food Items that You Should Avoid Eating Raw


Kent Healthcare Products

https://www.kent.co.in/blog/6-food-items-that-you-should-never-eat-raw/


Fresh vegetables and fruits form a major portion of our daily intake. Whether you want to lose weight or follow a healthy lifestyle, vegetables can work wonders in helping you achieve your objective. However, a common mistake that many people make is eating some vegetables raw rather than cooked. Certain vegetables consist of natural toxins and hard-to-digest sugars that may lead to gastronomical diseases. Even if you wash the food items in a vegetable and fruit cleaner, which removes pesticides and contaminants on the surface of the fruits and vegetables, they are not fit to be consumed raw.

These are the 6 vegetables that should never be consumed raw

Potatoes

Uncooked potatoes not only taste bad but can also lead to digestive problems. The uncooked starch of the potatoes can lead to bloating and gas. To avoid any type of gastronomical problem, it is advisable to bake, sauté, or cook the potatoes before consumption. It is also advisable to stay away from green potatoes which contain a high amount of solanine, a poisonous toxic which can lead to headaches and nausea.

Cruciferous Vegetables

Vegetables that belong to the cabbage family such as cauliflower, Brussels, broccoli, and sprouts should never be consumed raw. These vegetables contain sugar that is difficult to digest. Eating these vegetables raw may lead to a number of gastronomical problems. Cooking the vegetables make it easy to digest the sugar contained in the vegetables. If you have a thyroid problem, avoid eating raw cruciferous vegetables as these can worsen thyroid conditions.

Red Kidney Beans

Uncooked or undercooked beans contain a large amount of toxin, glycoprotein lectin which leads to problems such as nausea, vomiting, and diarrhea within some hours of consumption. The severity of the symptoms also depends on the number of toxins that have been consumed. Kidney beans have a high amount of lectin which can cause the problems mentioned above. Soaking the beans for 5 hours can help in destroying the toxin.

Mushrooms

Though mushrooms can be eaten raw, however, it is advisable to consume cooked ones to get more nutrients. Roasted, sautéed, or grilled mushrooms have more potassium content than uncooked ones. You can add stir-fried mushrooms to pasta or pizza to give a healthy twist to your favorite foods. However, ensure that you wash the mushrooms properly with a vegetable and fruit cleaner to ensure that you are eating veggies that are safe for consumption.

Eggplant

Eggplant has compound solanine which restricts the absorption of calcium. Solanine poisoning can lead to a number of neurological and gastrointestinal problems the symptoms of which include nausea, dizziness, vomiting, and cramping. Wash it eggplant using a vegetable and fruit cleaner before cooking to make it safe for consumption.

French Beans

Another vegetable that you should never eat raw is beans. Some of the varieties of beans such as hyacinth or Lima can prove dangerous when eaten raw. The variants of beans contain harmful amino acids. To remove the harmful toxin, soak the beans using a vegetable and fruit cleaner before consumption.

Last Few Words

Though eating raw vegetables is a smart move to stay healthy, there are certain vegetables that should never be consumed raw. Ensure that you wash the food items thoroughly with vegetable and fruit disinfectants to remove the residue of pesticides and other chemicals that may be present on the surface.

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>>> Abstract P219: The Vast Majority of People Who Eat “Gluten Free” for IBS, Celiac, or Autoimmune Disease Have Markers of Leaky Gut That Resolve When “Gluten Free” Foods Containing Lectins, Like Corn, Other Grains, Beans, and Nightshades are Removed From Their Diet

Steven R Gundry


https://www.ahajournals.org/doi/10.1161/circ.141.suppl_1.P219#:~:text=Session%2016%20Nutrition-,Abstract%20P219%3A%20The%20Vast%20Majority%20of%20People%20Who%20Eat%20%E2%80%9CGluten,are%20Removed%20From%20Their%20Diet


Originally published 2 Mar 2020

https://doi.org/10.1161/circ.141.suppl_1.P219Circulation. 2020;141:AP219

Abstract

Initial evaluation of pts referred with Irritable Bowel Syndrome, Celiac, and/or autoimmune diseases includes Celiac HLA genetics, Celiac IgA and IgG markers, and autoimmune markers. Most patients are self described as eating a gluten free diet. Increasingly, and with more affordable tests being made available, we have started to use a battery of tests for leaky gut, wheat, corn, lectin, dairy, and egg proteins reactivity/sensitivity from Vibrant Wellness (San Carlos, Ca) called Zoomers.

Leaky gut was determined by Anti-Zonulin IgG and IgA, Anti-Actin IgG and IgA; Wheat sensitivity panels included Transglutaminase, Wheat Germ Agglutinin, Gliadin, Glutenin, and Non-gluten wheat protein IgG and IgA panels. All corn proteins, including the wheat-corn epitope overlap and the GMO Cry proteins IgG and IgA, as well as IgG and IgA reactions to major lectins and aquaporins in beans, squash, spinach, nightshades, corn, and to protein components of dairy and eggs.

We now report results on the first 50 patients, ages 7-76, M:F ratio 1:1, who, following these initial tests, started the lectin limited diet, The Plant Paradox.

Results:

100% of pts were positive for leaky gut (50/50). Forty nine of 50 (98%) were reactive to more than one component of wheat, although only 35/50 (70%) where positive for HLA gluten genes. Seventy percent of pts (35/50) were sensitive to the corn-wheat cross reaction epitope, while 31/50 (62%) reacted to the GMO cry corn protein. Forty nine of 50 (98%) reacted to one or more bean lectins, while 38/50 (76%) reacted to one or more aquaporins in soy, spinach, corn, potatoes, bell peppers. While sensitivities to dairy and egg proteins did occur, they were rare compared to the above proteins.

Retesting has been done in 11 of 50 pts, 2 to 9 months following the first test. Resolution of leaky gut occurred in 10/11 (91%), and reactivity to all wheat proteins as measured by IgG and IgA disappeared, indicating tolerance.

We conclude that most patients following a gluten free diet still have leaky gut with both gluten and wheat antibodies, all of which resolve when a lectin free diet is followed.

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>>> Abstract 706: Dietary Lectins Contribute to Coronary Artery Disease in Humans via an 1L-16 Autoimmune Mediated Response as Shown by the PULS ACS Risk Score


https://www.ahajournals.org/doi/10.1161/atvb.39.suppl_1.706


Steven R Gundry

Originally published19 Jul 2019

Arteriosclerosis, Thrombosis, and Vascular Biology. 2019;39:A706

Abstract

Interleukin 16 (IL-16) is a chemoattractant released by endothelial and other cells to attract activated T cells. It has previously been shown to have expression in many autoimmune diseases (AI). Based on our previous reports using elevated adiponectin levels of 16 ug/mL to predict lectin sensitivity, and showing an association between lectins and AI causation, we have treated a large patient population with known autoimmune disease confirmed by markers. Our continuing hypothesis is that coronary artery disease is an autoimmune process. We reported last year that the PULS Cardiac Test (GD Biosciences Lab, Irvine, CA) a validated blood test for predicting 5 year risk of acute coronary syndrome (ACS), showed that IL-16 elevation was the first or second highest risk factor for ACS in these AI patients. The PULS tests ranks 9 biomarkers, including IL-16, MCP-3, Eotaxin, CTACK, sFas, Fas Ligand, HGF for ACS risk, ranking each biomarker from lowest to highest level contributing to risk.

We subsequently enrolled 278 pts, aged 35 to 91, M/F ratio 1/1, who were positive for elevated IL-16, without AI, and with elevated PULS scores, in our clinical dietary program, The Plant Paradox, which consists of removing major dietary lectins from the diet, including grains, beans, nightshades, peanuts, and using large amounts of olive oil as fat; and measured PULS markers and Risk Score both at baseline and 6 months follow up.

PULS Risk Score at baseline was 23.5+/-8 (normal 4+/-2) with IL-!6 contributing 75% to the risk score. At 6 months, PULS Scores fell to 8+/-5 with IL-16 contributing only 20% to total PULS risk score.

We conclude that based both on IL-16 levels and PULS Scores dramatically falling during six months of lectin avoidance, that this provides further evidence to support an autoimmune contribution to coronary artery disease causation at the endothelial level via T cell activation and attraction, most likely caused by dietary lectins. Removal of dietary lectins reduces risk of ACS and should be recommended nutritional therapy.

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>>> Abstract 137: Reversal of Endothelial Dysfunction Using Polyphenol Rich Foods and Supplements Coupled with Avoidance of Major Dietary Lectins


https://www.ahajournals.org/doi/abs/10.1161/atvb.33.suppl_1.a137


Steven R Gundry and Jean Epstein

Originally published17 Mar 2018

https://doi.org/10.1161/atvb.33.suppl_1.A137

Arteriosclerosis, Thrombosis, and Vascular Biology. 2013;33:A137

Abstract

Endothelial dysfunction (ED) is highly correlated with the development of coronary artery and vascular disease in general. While dietary factors have been previously implicated in the causation of endothelial dysfunction, a purposeful change in dietary habits, coupled with the addition of several polyphenol-containing supplements, has not been studied for their effects on endothelial function, as measured by Peripheral Arterial Tonometry (PAT).

200 consecutive pts, aged 51-86, M:F ratio 3/2, with known vascular risk factors of HTN, DM, Hypercholesterolemia, hx of MI, Stent, CABG, were enrolled in a dietary program, which emphasizes large amts of leafy green vegetables, olive oil, radical reduction of grain, legumes, nightshades, and fruits; and generous amts of grassfed animal proteins, emphasizing Shellfish and avoiding commercial poultry (Diet Evolution). All pts were instructed to take 2-4,000 mg of high DHA fish oil, 200mg of Grape Seed Extract, and 50 mg of Pycnogenol per day. All pts had Endothelial Reactivity (ER) using PAT before and after a 5-minute arm occlusion using the EndoPAT 2000 (Itamar, Israel) at baseline and at 6 months.

Baseline Endothelial Reactivity was 1.88+/-0.7 (range 1.0-3.3), with 145/200 pts (72%) having endothelial dysfunction (less than 1.60). At 6 months, ER increased to 2.25+/-0.5 (range 1.2-3.6) (p<0.01). Only 40/200 (20%) remained with ED, but all had increased ER numbers. Ten pts stopped the polyphenols after a normal PAT; all developed ED on repeat PAT.

We conclude that a limited grain, legume, nightshade, and fruit diet with emphasis on greens, olive oil and grassfed animal proteins, particularly Shellfish, with avoidance of commercial poultry, with supplemental fish oil and polyphenols dramatically improves endothelial function in a group of high risk patients.

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>>> Abstract 309: Twelve Year Follow up for Managing Coronary Artery Disease Using a Nutrigenomics Based Diet and Supplement Program With Quarterly Assessment of Biomarkers


https://www.ahajournals.org/doi/10.1161/atvb.35.suppl_1.309


Steven R Gundry

Originally published 11 Aug 2015

https://doi.org/10.1161/atvb.35.suppl_1.309

Arteriosclerosis, Thrombosis, and Vascular Biology. 2015;35:A309

Abstract

Introduction: Coronary Artery Disease (CAD) is thought to be progressive; standard protocols call for a low fat/low cholesterol diet, exercise, and lipid lowering agents in an effort to slow the onset of recurrent MI’s, stents, CABG’s, stroke, or death. This results in an approximate 30-40% new event rate in 5 yrs.

Methods:

Based upon our experience using a Nutrigenomic-based, Lectin-limited diet to prevent/reverse Metabolic Syndrome and CAD, we have enrolled and followed 978 pts (aged 42-89 yrs) with known CAD, defined as previous MI, stent, CABG, or positive stress test/angiogram, positive Corus score greater than 30, into a diet and supplement based, physician coached program, which emphasizes large amts of leafy green vegetables, olive oil, radical reduction of grain, legumes, nightshades, and fruits; and 4 oz amts of animal proteins, emphasizing shellfish, wild fish, and grass fed meats, while avoiding commercial poultry (Matrix Protocol). All Apo E 4 genotypes ate large amts of shellfish and avoided animal fats and cheeses. All pts were instructed to take 2-4,000 mg of high DHA fish oil, 200mg of Grape Seed Extract, and 50 mg of Pycnogenol per day. Supplements were individualized based on results of Advanced Cardiovascular Risk Markers, which were sent to three core labs, (Berkeley Heart Labs, and Singulex, Alameda, CA, Health Diagnostics Labs, Richmond,VA) q 3 months and followed to measure compliance and to change supplement/eating regimens.

Results: Pts have been followed for 1.5 to 12 years (mean 9 yrs). While enrolled, 13/978 pts (1.3%) have received a new stent, two that were predicted by a rising Lp-PLA2, two required CABG, based on a rising Corus score, despite HDL’s of 110-120 mg/dl. There have been no MI’s, unstable angina. One pt underwent carotid endarterectomy ; one pt suffered a CVA and died, while in atrial fibrillation, A second pt expired from a ruptured cerebral berry aneurysm. Total CV events over 12 years is 16/978 (1.6%).

Conclusions: We conclude that simple Nutrigenomic-based dietary interventions, emphasizing lectin avoidance, with compliance and supplement choices based upon q 3 month assessment of biomarkers, represents a quantum leap forward in preventing/modifying Cardiovascular events in known CAD patients.

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