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A friend forwarded me this article I think you'll find interesting. I welcome your comments! I have to paste it in 2 postings.
The food additive MSG (Mono-Sodium Glutamate) is a slow poison.
> MSG hides behind 25 or more names, such as Natural Flavoring.' MSG is
> even in your favorite coffee from Tim Horton's and Starbucks coffee
> I wondered if there could be an actual chemical causing the massive
> obesity epidemic, and so did a friend of mine, John Erb. He was a
> research assistant at the University of Waterloo in Ontario , Canada ,
> and spent years working for the government. He made an amazing
> discovery while going through scientific journals for a book he was
> writing called 'The Slow Poisoning of America .'
> In hundreds of studies around the world, scientists were creating
> obese mice and rats to use in diet or diabetes test studies.
> No strain of rat or mice is naturally obese, so scientists have to
> create them. They make these creatures morbidly obese by injecting
> them with MSG when they are first born.
> The MSG triples the amount of insulin the pancreas creates, causing
> rats (and perhaps humans) to become obese. They even have a name for
> the fat rodents they create: 'MSG-Treated Rats.'
> When I heard this, I was shocked. I went into my kitchen and checked
> the cupboards and the refrigerator. MSG was in everything -- the
> Campbell 's soups, the Hostess Doritos, the Lays flavored potato
> chips, Top Ramen, Betty Crocker Hamburger Helper, Heinz canned gravy,
Swanson frozen prepared meals, and Kraft salad dressings, especially
> the 'healthy low-fat' ones.
> The items that didn't have MSG marked on the product label had
> something called 'Hydrolyzed Vegetable Protein,'
> which is just another
> name for Monosodium Glutamate.
> It was shocking to see just how many of the foods we feed our children
> everyday are filled with this stuff. MSG is hidden under many
> different names in order to fool those who read the ingredient list,
> so that they don't catch on. (Other names for MSG are 'Accent,
> 'Natural Meat Tenderizer,' etc.)
> But it didn't stop there.
> When our family went out to eat, we started asking at the restaurants
> what menu items contained MSG. Many employees, even the managers,
> swore they didn't use MSG.
when we ask for the ingredient list, which they grudgingly
> provided, sure enough, MSG and Hydrolyzed Vegetable Protein were
> Burger King, McDonald's, Wendy's, Taco Bell, every restaurant --
> the sit-down eateries like TGIF, Chili's, Applebee's, and
> use MSG in abundance. Kentucky Fried Chicken seemed to be the WORST
> MSG was in every chicken dish, salad dressing. and gravy. No wonder I
> loved to eat that coating on the skin -- their secret spice was MSG!
> So why is MSG in so many of the foods we eat? Is it a preservative,
> or a vitamin?
> Not according to my friend John Erb. In his book The Slow Poisoning
> of America , he said that MSG is added to food for the addictive
> effect it has on the human body.
> Even the propaganda website sponsored by the food manufacturers lobby
> group supporting MSG explains that the reason they add it to food is
> to make people eat more.
> A study of the elderly showed that older people eat more of the foods
> that it is added to. The Glutamate Association lobbying group says
> eating more is a benefit to the elderly, but what does it do to the
> rest of us?
> 'Betcha can't eat [just] one,' takes on a whole new meaning
> is concerned! And we wonder why the nation is overweight!
> MSG manufacturers themselves admit that it addicts people to their
> products. It makes people choose their product over others, and makes
> people eat more of it than they would if MSG wasn't added.
> Not only is MSG scientifically proven to cause obesity, it is an
> addictive substance. Since its introduction into the American food
supply fifty years ago, MSG has been added in larger and larger doses
> to the pre-packaged meals, soups, snacks, and fast foods we are
> tempted to eat everyday.
> The FDA has set no limits on how much of it can be added to food.
> They claim it's safe to eat in any amount. But how can they claim
> it's safe when there are hundreds of scientific studies with titles
> like these:
> 'The monosodium glutamate (MSG) obese rat as a model for the study of
> exercise in obesity.' Gobatto CA, Mello MA, Souza CT , Ribeiro IA.
> Res Commun Mol Pathol Pharmacol. 2002.
> 'Adrenalectomy abolishes the food-induced hypothalamic serotonin
> release in both normal and monosodium glutamate-obese rats.'
> Guimaraes RB, Telles MM, Coelho VB, Mori C, Nascimento CM, Ribeiro.
> Brain Res Bull.
> 2002 Aug.
> 'Obesity induced
by neonatal monosodium glutamate treatment in
> spontaneously hypertensive rats: An animal model of multiple risk
> Iwase M, Yamamoto M, Iino K, Ichikawa K, Shinohara N, Yoshinari
> Hypertens Res. 1998 Mar.
> 'Hypothalamic lesion induced by injection of monosodium glutamate in
> suckling period and subsequent development of obesity.' Tanaka K,
> Shimada M, Nakao K Kusunoki. Exp Neurol. 1978 Oct.
> No, the date of that last study was not a typo; it was published in
> 1978. Both the 'medical research community' and 'food
> have known about the side effects of MSG for decades.
> Many more of the studies mentioned in John Erb's book link MSG to
> diabetes, migraines and headaches, autism, ADHD, and even
So what can we do to stop the food manufactures from dumping
> fattening and addictive MSG into our food supply and causing the
> obesity epidemic we now see?
> Several months ago, John Erb took his book and his concerns to one of
> the highest government health officials in Canada .
> While he was sitting in the government office, the official told
> him, 'Sure, I know how bad MSG is. I wouldn't touch the
> this top-level government official refuses to tell the public what he
> The big media doesn't want to tell the public either, fearing issues
> with their advertisers. It seems that the fallout on the fast food
> industry may hurt their profit margin. The food producers and
> restaurants have been addicting us to their products for years, and
> now we are paying the price for it. Our children should not be cursed
> with obesity caused by an addictive food
> But what can I do about it? I'm just one voice!
> What can I do to
> stop the poisoning of our children, while our governments are ensuring
> financial protection for the industry that is poisoning us?
> The best way you can help to save yourself and your children from
> this drug-induced epidemic is to forward this article to everyone.
> With any luck, it will circle the globe before politicians can pass
> the legislation protecting those who are poisoning us.
> The food industry learned a lot from the tobacco industry. Imagine if
> big tobacco had a bill like this in place before someone blew the
> whistle on nicotine?
> If you are one of the few who can still believe that MSG is good for
> us and you don't believe what John Erb has to say, see for yourself.
> Go to the National Library of
Medicine at www.pubmed.com. Type in the
> words 'MSG Obese' and read a few of the 115 medical studies that
> We the public do not want to be rats in one giant experiment, and we
> do not approve of food that makes us into a nation of obese,
> lethargic, addicted sheep, feeding the food industry's bottom line
> while waiting for the heart transplant, the diabetic-induced
> amputation, blindness, or other obesity-induced, life-threatening
> With your help we can put an end to this poison. Do your part in
> sending this message out by word of mouth, e-mail, or by distribution
> of this printout to your friends all over the world and stop this
> 'Slow Poisoning of Mankind' by the packaged food industry.
By Elizabeth Weise, USA TODAY
Some of your favorite foods may be fakes.
Foods masquerading as something else — a more nutritious something else — have been big news in the past two years. Chinese food companies in particular have been blamed for making deadly alterations to dairy, baby and pet foods by adding melamine. The chemical makes it appear that the food or beverage has the required level of protein.
But what about food producers in this country? What fraudulent foods do U.S. consumers have to fear from American companies?
Experts say dangerous U.S.-produced foods are comparatively few, but producers have been known to practice "economic adulteration" — adding a little to their bottom line by padding, thinning or substituting something cheap for something expensive.
The U.S. Department of Agriculture and the Food and Drug Administration regulate the food industry, but with safety issues to deal with, economic adulteration has "really been back-burnered," says Bruce Silverglade of the non-profit Center for Science in the Public Interest. So in a caveat emptor world, what should consumers look out for?
Fish is the most frequently faked food Americans buy. In the business, it's called "species adulteration" — selling a cheaper fish such as pen-raised Atlantic salmon as wild Alaska salmon.
When Consumer Reports tested 23 supposedly wild-caught salmon fillets bought nationwide in 2005-2006, only 10 were wild salmon. The rest were farmed. In 2004, University of North Carolina scientists found 77% of fish labeled red snapper was actually something else. Last year, the Chicago Sun-Times tested fish at 17 sushi restaurants and found that fish being sold as red snapper actually was mostly tilapia.
"It's really just fraud, plain and simple," says Gavin Gibbons of the National Fisheries Institute, an industry group.
One thing consumers don't need to worry about is scallops. Tales of skate wings cut into circles and sold as scallops are common. But Spring Randolph, a consumer safety officer at the FDA and an expert on species adulteration, says the FDA has never found an actual case of it.
Salmon is tricky. Randolph does have one tip, though. Farmed salmon gets its coloring from dyes added to food pellets the fish are fed, while wild salmon gets it from the plankton they eat.
"When you cook it, the wild salmon retains its color, and in the aquaculture salmon, the color tends to leak out," she says. Suspicious consumers can call the FDA's Center for Food Safety and Nutrition hotline at 1-888-SAFEFOOD.
This luxury oil, touted for its heart-health properties and taste, has become a gourmet must-have. Americans consumed about 575 million pounds of the silky stuff last year, according to the North American Olive Oil Association. Sixty-three percent was the higher-grade extra virgin, which comes from the first pressing of the olives.
It's also one of the most frequently counterfeited food products, says Martin Stutsman, the FDA's consumer safety officer for edible oils.
There are no national figures on olive-oil fakery. But after complaints, Connecticut began testing two years ago. "We were coming across a lot of products labeled as extra-virgin olive oil that contained up to 90% soybean oil," says Jerry Farrell Jr., Connecticut's commissioner of consumer protection.
Most name brands were fine, Farrell says. It was often off-brands sold in discount stores that were the problem.
Connecticut was so concerned that in November, it became the first state in the nation to set standards for olive oil, enabling officials there to levy fines and pull adulterated products off store shelves. California is set to create its own standards this year. Reports from panels of testers have found as much as 60% to 70% of the olive oil sold as extra virgin in the state is a lower-quality olive oil, says Dan Flynn of the Olive Center at the University of California-Davis.
The easiest thing is for fakers to add 10% vegetable oil in extra virgin, says Stutsman. "It will still smell as it should, but you've saved 10% of the cost."
Bob Bauer, president of the North American Olive Oil Association, says it's more of a problem in restaurants than in supermarkets.
An expensive natural product that's mostly sugar, honey is easily faked. "If you can substitute a less expensive source of sugar for the expensive one, you can save some money and gain market share," says the FDA's Stutsman.
It used to be that cane sugar or high-fructose corn syrup was mostly used to thin out honey. But chemically, that was easy to spot. FDA used an isotope test that would easily identify the adulteration.
So counterfeiters got wily and started using beet sugar. Its profile is similar to honey, so the FDA had to switch to a much more complicated, multistep test comparing the sugar profiles to see if the proportions and trace materials match.
"But once we started catching people, they create a moving target. They'll switch to something more difficult (to detect)," says Stutsman.
Maple syrup is another high-value item that can be adulterated. In these tough economic times, Vermont, the USA's largest supplier to flapjacks everywhere, may up its testing programs.
The boiled-down sap of the sugar maple tree can be diluted with water or sugar by sellers "trying to get more bang for the buck," says Kristin Haas, food safety director in the state's Agency for Agriculture, Food and Markets.
Vermont's testing program has found fraud only three times in the past 17 years, says Haas, but it's not taken lightly. "A couple of years back, there was a gentleman who actually went to prison because of this issue."
When times get tight, the incentive to cheat can rise like sap in the spring, so the state may have to work harder to keep its premier product pure.
A product of the tropics, vanilla pods can be soaked in milk or stored in sugar to impart a delicate vanilla scent to foods. More commonly, they're soaked in alcohol that is then used as a flavoring.
But vanillin (pronounced VAN-ah-lynn), a chemical copy of the richly organic vanilla flavor, was created in the laboratory in the 19th century. When used in foods, it's supposed to be labeled as an artificial flavor and usually is.
One "too good to be true" product to watch out for is really inexpensive vanilla extract sometimes sold in Mexico and Latin America, says the FDA. It's often made with coumarin, a toxic substance that has been banned in U.S. foods since 1954.
Coumarin is chemically related to warfarin, a blood thinner, and can be dangerous. It's "no bargain," the FDA says.
Posted by Erin Brennan at 2:00 PM
Labels: health, raw food