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Bad News About Impossible Burger: Ushering in a Huge Wave of Genetically Engineered Foods

The AHA! Team — Wed, 11 Dec 2024 06:07:04 +0000

Lori Alton via NaturalHealth365 – The Impossible Burger, a “plant-based burger” marketed by Impossible Foods, now appears on diners’ plates in many restaurants. Unfortunately, most people don’t know how deceptive this genetically engineered food really at impersonating meat. The company that produces this ‘franken-burger’ wants the public to believe that this product is “delicious food that’s nutritious.” Nothing could be further from the truth. The appearance of these GMO burgers signals a bigger wave of genetically engineered foods created by gene editing – a technique that natural health experts say is insufficiently tested. Many consumers – blissfully unaware of the “burger’s” GMO origins – are already chowing down on the Impossible Burger. This is despite a recent survey showing that over two-thirds of consumers say they would not knowingly eat GMO foods. Food ALERT: GMO-based Impossible Burger breaks down into dozens of untested proteins According to Impossible Foods’ own website, their burger is actually based on yeast that has been genetically engineered to resemble leghemoglobin – a substance found in the roots of soybean plants. Soy leghemoglobin, or SLH, breaks down into the bright-red “heme” protein – which causes the burger to resemble meat and (creepily) even allows it to “bleed.” When ingested, SLH breaks down into 46 other proteins of undetermined safety – proteins that are not normally found in the human body and have undergone no testing whatsoever. And here’s the kicker: although Impossible Foods didn’t need the approval of the U.S. Food and Drug Administration (FDA) to sell its GMO burger, the company requested that the agency confirm it as GRAS (generally recognized as safe). The FDA – to its credit – expressed concern that humans have never consumed SLH (and may be an allergen, to boot). According to documents obtained through the Freedom of Information Act, the FDA stated that the current arguments in favor of the burger were “not enough to establish the safety of SLH for consumption.” But, the FDA stopped short of deeming the burger’ unsafe.’ Yet, despite the actions of the FDA, the Impossible Foods website maintains that the FDA does, in fact, validate SLH as safe. Of course, natural health experts are far from convinced of its safety. Genetically altered foods are heralded with the ability to “stop hunger” – but is the claim realistic? The Impossible Burger has been billed as lacking the environmental and ethical downsides of meat production. Genetically engineered foods such as the Impossible Burger have been touted as having the ability to help sustain the 9 billion-strong human population predicted on earth by 2050. On the surface, it sounds like a noble mission. However, natural health experts and officials at the UN and the WHO note that the world’s current hunger problem is largely due to improper distribution, inequality, poverty, and food waste. Rather than presenting a solution for world hunger, the Impossible Burger only represents the latest “twist” in high-tech GMO foods. And the repercussions of existing GMO foods are unfolding daily. GMO crops (such as Roundup Ready corn) are engineered to survive being doused with synthetic chemical pesticides, such as glyphosate and dicamba. This means they are responsible for a tremendous increase in the use of these toxic substances, which have been linked in studies to cancer, dementia, and immune problems. U.S. Right To Know, a non-profit organization dedicated to pursuing truth and transparency in the U.S. food system, points out that GMO pesticide-resistant crops have been associated with an array of disastrous effects. These include birth defects in Hawaii, cancer clusters in Argentina, contaminated waterways in Iowa, damaged farmland across the Midwest – plus much more. Remember “Golden Rice?” (or maybe you don’t). This vitamin A-enhanced GMO rice was touted almost two decades ago as “the rice that could save a million kids a year,” yet it failed to materialize on the market. This is due to the fact that breeders have yet to develop varieties that grow as well as existing natural rice strains. When one trait – in this case, the ability to produce beta-carotene, a precursor to vitamin A – is edited in a genome, other capabilities (such as speed of growth) may be altered, and not for the better. Maybe fooling Mother Nature is a bit harder than GMO scientists think. CRISPR technology signals a new horizon of synthetic biology “Old-school” genetic engineering, which is objectionable enough, involves the transfer of genes from one plant or animal species to another. However, CRISPR technology operates from a different angle. Also known as synthetic biology, gene editing, and gene silencing, CRISPR (an acronym for Clustered Regularly Interspaced Palindromic Repeats) involves genes that are turned off or “silenced.” Outright gene deletion and the creation of brand-new DNA sequences are also possible with CRISPR. And, remember: the resultant products can be patented – a very profitable distinction for the biotech industry! Agrichemical giants Monsanto (now Bayer), DuPont, and Dow Chemical have all achieved licensing deals that allow them to use gene-editing technology. According to U.S. Right to Know, companies are changing or creating DNA to artificially synthesize compounds, with yeasts and algae being genetically “tweaked” to produce flavors and fragrances such as vanillin, citrus, and patchouli. Of course, this development threatens the very survival of farmers in Mexico, Africa, and Paraguay, who have cultivated natural, organic extracts for centuries. CRISPR technology is altering the fruits and vegetables appearing in produce aisles. One example is the non-browning Arctic Apple, which uses CRISPR technology to silence the gene that causes apples to brown when sliced. The Arctic Apple has already been test-marketed and is on grocery shelves nationwide. Other gene-edited products now available in grocery stores include CRISPR canola oil and non-browning CRISPR mushrooms. Is ignorance really bliss? According to recent updates from Impossible Foods, the company’s products, including the popular Impossible Burger, are widely available in both restaurants and grocery stores across the U.S. Impossible Foods has significantly expanded its distribution since its initial launch, with products now offered in thousands of grocery stores, including major chains like Walmart, Target, and Safeway. Additionally, Impossible Burgers are served in numerous restaurant chains, making them accessible to a broader range of consumers. Meanwhile, consumers looking for a humane, nutritious, and safe meat alternative are consuming the Impossible Burger with no concept of what it contains – or of the possible health effects down the road. Infuriatingly, vendors and restaurateurs have reportedly been heard to tell customers that the Impossible Burger is “non-GMO.” To make matter worse, we already have a “Franken-Fish.” AquaAdvantage salmon, engineered with the genes of an eel to promote supernaturally fast growth, is currently on the market. One sure way you can keep these imposters from ending up on your dinner plate is to buy organic, “real” whole foods. Just say “no” to the Impossible Burger – and the invasion of nightmarish Franken-Foods. Sources for this article include: NIH.gov USRightToKnow.org ImpossibleFoods.com To read the original article click here.

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How to Eat to Reduce Cancer Risk

AHA Publisher — Fri, 11 Nov 2022 08:00:30 +0000

Michael Greger M.D. FACLM via Nutrition Facts – What does the best available balance of evidence say right now about what to eat and what to avoid to reduce your risk of cancer? In 1982, a landmark report on diet, nutrition, and cancer was released by the National Academy of Sciences. It was “the first major, institutional, science-based report on this topic.” The report started out saying that “scientists must be especially careful in their choice of words whenever they are not totally confident about their conclusions.” For example, by that time, it had become “absolutely clear” that cigarettes were killing people. “If the population been persuaded to stop smoking when the association with lung cancer was first reported, these cancer deaths would not be occurring.” If you wait for absolute certainty, millions of people could die in the meantime, which is why, sometimes, you have to invoke the precautionary principle. For example, “emphasizing fruits and vegetables to reduce the risk of several common forms of cancer.” We’re not completely sure, but there’s good evidence—and what’s the downside? “There are no disadvantages for healthy people eating more fruits and vegetables,” as I discuss in my video The Best Advice on Diet and Cancer. The 1982 National Academy of Sciences report continued: “The public is now asking about the causes of cancers that are not associated with smoking. What are these causes, and how can these cancers be avoided? Unfortunately, it is not yet possible to make firm scientific pronouncements about the association between diet and cancer. We are in an interim stage of knowledge similar to that for cigarettes 20 years ago. Therefore, in the judgment of the committee, it is now the time to offer some interim guidelines on diet and cancer.” The committee raised concern about processed meats, for example, and, 30 years later, that concern was confirmed. Processed meat was officially declared “carcinogenic to humans.” Maybe if we had listened back in the early 1980s when the red flag first started waving, then we would have been spared Lunchables, about which a CEO of Philip Morris said: “One article said something like, ‘If you take Lunchables apart, the most healthy item in it is the napkin.’” The findings of this landmark 1982 diet and cancer report “generated a striking level of disbelief from the cancer community and outright hostility from people whose livelihood depended on foods in question and the food industry whose products were being questioned.” In fact, one of the authors of the report was “accused of ‘killing more people than those being saved,’” and there were formally organized petitions to expel the researchers from their professional societies. Indeed, “clearly a very sensitive nerve was touched.” The American Meat Science Association and other members of the Council for Agricultural Science and Technology criticized the report and released “Diet, Nutrition, and Cancer: A Critique” in 1982. They agreed that perhaps lives would be saved, but argued that the recommended “reductions in meat consumption would sharply reduce incomes to the livestock and meat processing industries….The fruit and vegetable industries would clearly benefit from the expanded demand for their products if consumers were to implement the guidelines. However, fruits and vegetables account for less than 15 percent of cash receipts for U.S. agriculture.” Most of the money is in “cattle, hogs, poultry products, feed grains, and oil crops.” This reminds me of the tobacco industry memo where Philip Morris spoke of the tobacco industry going bankrupt. Maybe it’s not the meat that’s causing cancer, the industry critique continued, but all the marijuana people are smoking these days. “How then can one argue that such an abundant diet causes cancer? Or is this only some jealous attack on the goodness of our diet, like that of the Reverend Jonathan Edwards in Puritan times who condemned bear baiting, not because of the pain for the bear but because of the pleasure of the spectators.” You can’t tell us to cut down on meat, they argued, “one of mankind’s few remaining pleasures is that of the table.” The day the National Academy of Sciences’ landmark report was published was “The Day That Food Was Declared a Poison” according to Thomas Jukes, the guy who discovered you could speed up the growth of chickens by feeding them antibiotics. How dare the National Academy of Sciences recommend people eat fruits, vegetables, and whole grains daily, which were said to contain “as yet unidentified compounds that may protect us against certain cancers. How can one select foods that contain unidentified compounds?…This is not a scientific recommendation; it sounds like ‘health food store’ literature.” My favorite critique, though, told us to think about the human breast. How can animal fat be bad for us if breast-feeding women create so much of it? Women are animals, and their mammary glands make fat for breast milk. Therefore, we shouldn’t have to cut down on burgers. Huh? Enough of that. What does the latest science tell us about nutrition and cancer? I’ve just talked about eating more fruits and vegetables. What are the other five recommendations that invoke the precautionary principle? Consumption of soy products may not only reduce the risk of getting breast cancer, but also increase chances of surviving it. In terms of dietary guidance suggestions on foods to cut down on, where evidence is sufficiently compelling, recommendations included “limiting or avoiding dairy products to reduce the risk of prostate cancer; limiting or avoiding alcohol to reduce the risk of cancers of the mouth, pharynx [throat], larynx, esophagus, colon, rectum, and breast; avoiding red and processed meat to reduce the risk of cancers of the colon and rectum; [and] avoiding grilled, fried, and broiled meats to reduce the risk of cancers of the colon, rectum, breast, prostate, kidney, and pancreas.” In this context, the researchers are talking about all meat, including poultry and fish. Look, we all have to make dietary decisions every day and “cannot wait for the evolution of scientific consensus.” Until we know more, all we can do to protect ourselves and our families is “act on the best available evidence” we have right now. The level of evidence required to make decisions depends on the level of risk. If we’re talking about a new drug, for example, given the fact that medications kill more than a hundred thousand Americans a year—which is Why Prevention Is Worth a Ton of Cure—you want to be darn sure that the benefits outweigh the risks before you prescribe or take a drug. But what level of evidence do you need to eat broccoli? Do you need randomized, double-blind, placebo-controlled trials? (How would you even design a placebo vegetable?) Even if all of the evidence suggesting how powerful broccoli is turned out to be some crazy cruciferous conspiracy, what’s the worst that could have happened? It’s healthy anyway! That’s the beauty of safe, simple, and side effect–free solutions provided by the lifestyle medicine approach. They can only help. I have so many more videos on diet and cancer for you. How Not to Die from Cancer may be a good place to start before you check out some more in related videos. Key Takeaways Waiting for absolute scientific certainty may result in avoidable disease and even death. For example, had no-smoking efforts taken off when the association between smoking and lung cancer was first reported, instead of waiting for the link to be “absolutely clear,” lives could have been saved. The National Academy of Sciences released a landmark report on diet, nutrition, and cancer in 1982, which included interim guidance. Concerns were raised about processed meats, which were confirmed three decades later. Processed meat has been officially declared “carcinogenic to humans.” The 1982 report’s findings “generated a striking level of disbelief from the cancer community and outright hostility from people whose livelihood depended on foods in question and the food industry whose products were being questioned.” Invoking the precautionary principle, the latest science tells us to eat more fruits and vegetables, consume soy products to reduce breast cancer risk and increase chances of survival, and encourages “limiting or avoiding dairy products to reduce the risk of prostate cancer; limiting or avoiding alcohol to reduce the risk of cancers of the mouth, pharynx, larynx, esophagus, colon, rectum, and breast; avoiding red and processed meat to reduce the risk of cancers of the colon and rectum; [and] avoiding grilled, fried, and broiled meats to reduce the risk of cancers of the colon, rectum, breast, prostate, kidney, and pancreas.” In this context, the researchers are talking about all meat, including poultry and fish. We don’t have to wait, nor should we wait, for scientific consensus. We can and should “act on the best available evidence” we have right now. The beauty of safe, simple, and side effect–free solutions provided by the lifestyle medicine approach is that they can only help. To read the original article click here.

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Study Shows “Ultra-Processed” Foods Are Linked to Much Higher Rates of IBD

AHA Publisher — Wed, 20 Apr 2022 07:00:48 +0000

Lori Alton via NaturalHealth365 – Over 3 million Americans have been diagnosed with inflammatory bowel disease (IBD), a potentially debilitating gastrointestinal condition that includes Crohn’s disease and ulcerative colitis. More prevalent in developed nations, IBD is becoming more common in countries where it was previously rare, and scientists think they know why. The increase in IBD parallels the growing adoption of the Western diet (also known as the Standard American Diet, or SAD). The SAD – which relies heavily on processed foods – is high in calories, trans fats, saturated fats, added sugars, and salt while low in fiber and essential vitamins and minerals. Yet, little research examining the link between SAD and IBD existed – until now. An extensive international study newly published in BMJ examines the effect of “ultra-processed” foods on rates of IBD – with alarming implications. Let’s take a closer look at the revealing research. Large Amounts of Ultra-Processed Foods May Cause IBD Risk to Skyrocket To conduct the study, an international team of researchers gathered detailed information from over 116,000 adults in 21 different countries (including Bangladesh, Sweden, Turkey, Brazil, and the United States) for 13 years. First, participants were questioned about their daily diets, including their consumption of “ultra-processed” foods – such as heavily processed, packaged baked goods, sugar-laden cereals, carbonated sugary drinks and reconstituted meat and fish products. They were then followed for nine years, with new diagnoses of IBD being recorded. To say that the study supported a link between “ultra-processed” foods and higher levels of IBD is an understatement. The team found that participants who consumed five or more servings a day of ultra-processed foods had a stunning 82 percent greater risk of being affected by IBD than those who ate less than one serving a day! For those who consumed one to four servings of ultra-processed food a day, the increased risk was 67 percent. While the study did not show that the foods caused IBD, it certainly suggested a powerful association. In any case, the researchers called for more studies to identify and explore contributory factors among processed foods that might be responsible for the increased risk. Ingredients in Ultra-Processed Foods Disturb the Balance of the All-Important Gut Microbiome The researchers commented that IBD is believed to stem from dysbiosis (imbalances in the microbiome, or community of gut bacteria) in susceptible people. Studies have shown that the bacterial balance of the microbiome can be changed through diet, and this can, in turn, alter the intestinal immune response in the digestive tract, leading to inflammation. While it is too early to say for sure, scientists suspect certain additives – such as added sugars, stabilizers, preservatives, and artificial flavors – of being the culprits. For example, an emulsifier known as carboxymethylcellulose has been shown to increase the ability of bacteria to adhere to the epithelial lining of the intestines. Other suspects are refined sugars and potentially inflammatory omega-6 acids in processed foods. Best Foods to Eat to Help With IBD Some foods appeared to be “off the hook” when it comes to a connection with IBD. For example, consumption of unprocessed white meat, unprocessed red meat, dairy products, starch, fruits, vegetables, and legumes was not associated with an increased risk in the study. In fact, high consumption of fruits and vegetables has been linked in studies with a decreased risk of a form of IBD known as ulcerative colitis. For people undergoing episodes and “flares” of IBD, experts recommend well-cooked vegetables such as green beans, carrots, mashed potatoes, steamed asparagus tips, and pureed squash. Some also advise peeled apples, ripe bananas, melon, and canned fruit to calm a troubled gastrointestinal tract. (While natural health experts ordinarily endorse eating the antioxidant- and fiber-rich peels of apples and the skins of potatoes, a flare-up calls for temporarily lowering fiber intake). Well-cooked, tender, unprocessed meats, scrambled eggs, and tofu are also on the “OK” list. In addition, it’s important to get adequate amounts of vitamin D, calcium, and probiotic and prebiotic foods. So, naturally, you will want to “put the kibosh” on all ultra-processed foods. And, for maximum benefit, opt for organic foods whenever possible. Here Are Some Tips to Support Your Gut Health Naturally Other natural interventions exist for IBD. The American College of Gastroenterology recommends a low-FODMAP diet – a short-term intervention that involves the restriction of fermentable carbohydrates. If you have IBD, your integrative physician may recommend this strategy. In addition, stress management techniques such as acupuncture, mindfulness meditation, breathing exercises, and yoga have been shown to benefit IBD. Not only is IBD a frustrating, painful, and potentially serious disease, but it appears to be linked to other chronic conditions. The Centers for Disease Control and Prevention (CDC) reports that people with IBD are more likely to suffer from heart disease, cancer, arthritis, and ulcers. Therefore, banishing ultra-processed foods from your diet is a practical, common-sense step you can take to optimize your health and steer clear of troublesome IBD. Sources for this article include: ScienceDaily.com UHHospitals.org CDC.gov To read the original article click here.

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Thousands of Meat Products Contaminated With Deadly Bacteria Sold Across the United States

AHA Publisher — Mon, 04 Apr 2022 07:00:52 +0000

Wendy Miller via NaturalHealth365 – Salmonella and campylobacter are two of the most common forms of food-borne bacteria. They are also two of the most dangerous. According to government sampling records, big brand poultry giants sold tens of thousands of meat products contaminated with deadly bacteria between 2015 and 2020. In simple terms, meat products – that are unsafe for human consumption – regularly make their way onto store shelves. Exposure to excessively high quantities of salmonella and campylobacter bacteria have severe consequences. Numerous reports of children developing rare and life-threatening autoimmune diseases after consuming these contaminated products demonstrate the seriousness of this issue. Yet, meat companies carry on their business as usual, and continue producing products that do not meet safety standards, and therefore pose a serious threat to American adults and children. Meat Producers Routinely Violate Food Safety Regulations The USDA has strict standards in place that are meant to regulate the number of bacteria (salmonella and otherwise) that are acceptable for meat and poultry that are to be used for human consumption. It has been found that between 2015 and 2020, many of the most well-known meat producers had levels of bacteria that well exceeded USDA standards. Koch Foods, Tyson, Perdue, Foster Farms, and Pilgrim’s Pride were all shown to approve meats and meat products that not only contained extremely high levels of bacteria, but also other debris. In some cases, workers were told to process rotting meat in with the fresh. It is believed that many of these same companies violated food safety regulations up to 145,000 times from January 2015 to August 2019 with no fines or repercussions whatsoever from the USDA. What Is Really Going into Your Meat? Employees of the 12 major meat processing plants claim that bacteria isn’t the only thing consumers are being exposed to. Many of the employees told investigators that boxes of meat were dumped into grinders without the meat ever being cleaned or checked for bacteria or spoilage. Whatever was in the box went into the grinder. This included bugs, beetles, insects, and any other type of debris they may have collected in the box during shipment. Where Are the Food Inspectors? Another major problem is that food inspectors, who are paid by the federal government to inspect the meat before it is processed, have actually been found sleeping on the job. This has been witnessed by not only the employees of the meat processing plant but also other inspectors. With them sleeping on the job, who is protecting our children from blatant exposure to dangerous, and in some cases, deadly bacteria? What Can You Do? What can you do to protect your family from exposure to the dangers of disease-causing bacteria and insect particles? First, you can boost your children’s immune systems to fight off the many different pathogens found in their environment. Add Manuka honey which has been proven to fight off drug-resistant forms of bacteria. Next, buy local! Forget buying from the large producers. Buy your meat from a small farm or local farmers market. There are meat markets in almost every community across America that provide locally grown (100% grass fed) meats that are not exposed to the numerous forms of bacteria as they are transported over long distances. The meat you’ll get is as fresh as it can be and will have minimal amounts of bacteria compared to what you would be purchasing from your “regular” grocery stores or major retailers. Sources include: ChildrensHealthDefense.org To read the original article click here.

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Study: Eating 1 Hot Dog Can Take 36 Minutes Off Your Life

AHA Publisher — Fri, 24 Sep 2021 07:00:35 +0000

Christine Ruggeri, CHHC via Dr. Axe – Frequently found everywhere from hot dog stands on the street corners to summertime barbecues and picnics, hot dogs are a popular food eaten around the world, but a recent study found that eating just one beef hot dog can result in the loss of 36 minutes of healthy life. The standard hot dog is made from the trimmings of beef and pork, which are ground up and blended up into a batter along with additional ingredients, like seasonings, curing ingredients and sodium nitrite to help boost both shelf life and color. This mixture then goes into a machine that pumps them into cellulose casings that are then cooked, doused in cold water and packaged into the individual links that you find at the grocery store. While hot dogs may be a go-to favorite for many when it comes time to fire up the grill, they may not make the healthiest addition to your diet. In fact, these recent findings suggest that eating them will reduce your healthy life span. Not only are hot dogs highly processed meat and filled with potentially harmful chemicals like nitrates, nitrites and MSG, but there have also been a series of hot dog recall warnings that call into question the safety of your favorite frankfurter. Hot Dog Study Findings A new 2021 study published in the journal Nature Food analyzed over 5,800 foods in the American diet and measured their potential effects on life span. The team of researchers at the University of Michigan designed an index that calculates the net detrimental or beneficial burden in minutes of life that’s associated with a particular food. The index measured exactly how many minutes are deducted or added to life after the consumption of certain foods, like processed meats, nuts, fruits and vegetables. Using this index, researchers found that a standard beef hot dog on a bun results in healthy life loss of 27 minutes, but when ingredients such as trans fats and sodium are factored in to the equation, eating a hot dog can reduce healthy life by 36 minutes, according to study findings. Other Hidden Dangers The bone-chilling details of this recent hot dog study aren’t the only reason you should probably consider cutting back on your hot dog consumption. Besides the potential risk for contamination with bones, metal shards and foodborne illness, there are also some other negative health effects and hidden dangers of hot dogs that should be considered. 1. Made with Harmful Additives Hot dogs contain several food additives that could be detrimental to your health. Sodium nitrite, for example, is commonly added to processed meats, such as hot dogs, bacon and ham, to act as a preservative, block bacteria growth and enhance the color. Though nitrites themselves are generally not harmful, research suggests that when they are exposed to high heat or the acidity of the stomach, they can form nitrosamines, which are considered carcinogenic. Monosodium glutamate, or MSG, is another additive frequently found in processed meats and used to enhance flavor. Some studies have found that MSG can be genotoxic, meaning it causes damage to our cells, while other studies have shown that chronic MSG consumption has caused kidney damage in animals. Additionally, although there is limited scientific evidence on MSG sensitivity, there are many anecdotal reports of experiencing symptoms like headaches, hives, congestion and chest pain following MSG consumption. 2. Increased Risk of Heart Disease Hot dogs tend to be high in sodium, fat and cholesterol. Excessive consumption can lead to problems like high blood pressure or elevated blood lipids, which can increase your risk of heart disease. Additionally, hot dogs are highly processed foods. Processed meats have repeatedly been linked to a higher heart disease risk. For example, a 2014 study found that eating more processed red meat led to a higher risk of heart failure. Another study in the journal Public Health Nutrition found that each serving of processed meat boosted the risk of heart disease mortality by 15 percent. 3. Increased Risk of Cancer The World Health Organization made a splash by publishing a report classifying processed meats, such as hot dogs, as “carcinogenic to humans,” right alongside harmful compounds like tobacco and asbestos. This conclusion was based on multiple studies that have established a clear linkbetween consumption of processed meats, like hot dogs, and an increased risk of certain types of cancer. For example, a 2014 study grouped participants into categories based on their processed meat consumption. Data indicates that those with the highest intake of processed meats had a 22 percent higher risk of colorectal cancer than those with the lowest intake, and each 100-gram increase in intake was linked to a 14 percent higher risk. Other studies have also found an association between high consumption of processed meat and a higher risk for breast, lung and stomach cancer. 4. Questionable Ingredients It’s not uncommon to see hot dog recalls making news headlines. In 2017, the company that makes hot dogs for popular brands like Nathan’s announceda hot dog recall due to the presence of tiny shards of metal found in the packaging. Only one year before that, another hot dog recall notice was issued because of listeria contamination. A more recent hot dog recall, however, may make you rethink your menu for your next summer barbecue. The maker of Sabrett hot dogs recalled more than 7 million pounds of hot dogs and sausages after finding that they contained bone fragments that caused minor injuries to at least one person. Once you understand the process of how hot dogs are made, it’s not hard to imagine how this type of contamination could easily occur. Throw a bunch of meat trimmings into a blender and you’re bound to get the occasional bone or shard of metal, along with who knows what else. There are other possible unsavory hidden ingredients that could be lurking in your hot dog as well. For example, if you’re browsing the hot dog aisle and see a package that reads “variety meats” or “meat by-products,” that means that it can contain other parts of the animal, including organs like the heart, liver or kidneys. To avoid these ingredients, stick to brands that contain “all meat,” such as “all turkey” or “all beef.” Additionally, hot dogs may also contain mechanically separated meat, or MSM. This is a type of meat that has been pushed through a sieve to separate the meat from the bone, creating a type of paste. While this process was made illegal in the United States in 2004 due to its association with mad cow disease, regulations now state that hot dogs can still contain up to 20 percent MSM. 5. May Cause Allergic Reaction Some people have reported allergic reactions or negative symptoms after eating hot dogs. Hot dogs typically contain a long list of ingredients, so it can be hard to pinpoint exactly which ingredients may be to blame for these symptoms. While it can sometimes be an allergy to the specific kind of meat used, it is more often an allergy resulting from one of the additives or dyes found in hot dogs. Nitrates, annatto seed, carmine and tartrazine are a few of the ingredients that are often responsible for adverse reactions after eating hot dogs. Like all foods, you should stop eating hot dogs immediately and consult your doctor if you experience any negative symptoms. What Are Hot Dogs Made Of? There are a few basic steps to making hot dogs, although some of the spices and order of steps vary according to where the dogs will be sold. That’s right, according to the people at hot dog manufacturing facilities, where the dogs are sold dictates how they taste as people in different regions have different preferences when it comes to their hot dogs. In general, the following steps explain how hot dogs are made and what they’re made of: Trimmings are raked into stainless steel cases. (Trimmings are what’s left over after cutting up steaks and pork chops.) The trimmings are next dumped into a chopper where they are chopped. Water, salt, corn syrup or sorbitol, food starch, and liquid smoke are added. All ingredients are blended in a large vat. Secret spices are now added. These vary based on where the hot dogs will be sold. Sodium nitrate is added for extending shelf life and color enhancement. The meat mixture is put through a funnel and comes out the other end looking a lot like what a meat smoothie would resemble. The dogs are stuffed into cellulose tubing and cut every 5 ¼ inches. The now closed hot dogs are baked. The cooked hot dogs are doused in cold, salty water and packaged. As the popularity of hot dogs has grown, more and more types of hot dogs have hit the shelves. In addition to the standard beef and pork franks, other types of hot dogs include turkey, chicken and cheese-filled hot dogs, as well as deep-fried corn dogs. Hot dogs are also available in reduced-fat, all meat, nitrite-free and even vegetarian varieties. Though some of these types may be preferential over the standard fat-filled, sodium-rich hot dogs, they should all still be consumed only in moderation. Vegetarian hot dogs (also cleverly dubbed “not dogs”), for example, may be lower in cholesterol and fat than regular hot dogs, but they are still highly processed and usually contain a long list of questionable ingredients, like soy and textured vegetable protein. Nutrition Facts The nutrients found in hot dogs can vary based on the brand, the type of meat used and the toppings that are added. However, most hot dogs tend to be high in sodium and cholesterol, as well as saturated fat. They also are usually low in carbohydrates and provide a moderate amount of protein, with anywhere from five to eight grams of protein per serving. For reference, one beef frankfurter (about 45 grams) contains approximately: 148 calories 2.1 grams carbohydrates 5.1 grams protein 13 grams fat 513 milligrams sodium (21 percent DV) 0.8 micrograms vitamin B12 (13 percent DV) 24 milligrams cholesterol (8 percent DV) 72 milligrams phosphorus (7 percent DV) 1.1 milligrams zinc (7 percent DV) 1.1 milligram niacin (5 percent DV) 3.7 micrograms selenium (5 percent DV) 16.2 international units vitamin D (4 percent DV) 0.1 milligram riboflavin (4 percent DV) 0.7 milligrams iron (4 percent DV) 0.1 milligram copper (4 percent DV) Note that this is the nutrient information for a beef hot dog with no toppings or bun. Adding a bun can increase the hot dog calories by about 120, while considerably increasing the carbohydrate and sodium content as well. Meanwhile, any additional toppings or condiments, like ketchup or mustard, will increase your hot dog calories even more depending on how much is used. Healthier Alternatives If you’re a big fan of hot dogs and can’t imagine hosting a barbecue without them on the menu, there are ways to make your hot dog a bit healthier. Check your local grocery stores for “all meat” and “nitrite-free” hot dog varieties. Additionally, practice label reading, and look for a brand that is lower in sodium, saturated fat and calories with minimal ingredients listed. Remember that those extra toppings can stack up fast and may even provide more calories and sodium than the actual hot dog itself. Keep toppings like cheese, pickles and sauerkraut in check, and consider swapping these for healthier choices like avocado, tomatoes, cabbage or raw onions. Then finish it off with a whole-wheat bun rather than a white bun to make sure you’re maximizing your nutrient intake. There are also hot dog alternatives available at the grocery store, like chicken sausage and turkey dogs. Of course, make sure to check the ingredients on these products also to rule out unhealthy additives. Finally, keep in mind that even the healthiest hot dog at the grocery store is still processed. Ideally, you should avoid hot dogs completely. If you do want to enjoy the occasional hot dog...

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Chemicals Found in 1,000 Processed Foods May Harm Immune System, According to New Study

AHA Publisher — Mon, 10 May 2021 07:00:16 +0000

Damon Hines via NaturalHealth365 – You know the symptoms; we all do. Bloating, fatigue, stomach upset, and a general feeling of blah thrown in for good measure. It’s the after-effects of gorging on Doritos or indulging in a pint of ice cream. Too much fat, sugar, and salt, too much high fructose corn syrup, and we’re left with a food hangover, our bodies laden with additives and preservatives and depleted of the water and enzymes needed to process them. But the health problems associated with processed foods are far worse than bloat and a mean case of the blahs. Processed foods account for a shocking 58% of calories in a U.S. diet. According to a study published in the Journal of the American College of Cardiology, ultra-processed food consumption is associated with an increased risk of heart disease. But that’s only the beginning. New research published in the International Journal of Environmental Research and Public Health suggests that chemicals found in over 1,000 processed foods may also harm the immune system. TBHQ: Used by Manufacturers to Prolong a Product’s Shelf Life and SHORTEN Your Life Ultra-processed foods are defined as “industrial formulations made with no or minimal whole foods and produced with additives such as flavorings or preservatives.” According to the study, the chemical preservative tert-butylhydroquinone, or (TBHQ), which is found in Pop-Tarts, Cheez-It crackers, Little Debbie Swiss Rolls, and more than 1,000 other processed foods, can negatively affect the immune system, as well as polyfluoroalkyl substances (PFAS), a group of chemicals that can leach into food from packaging. In addition, a 2017 Trusted Source study concluded that eating foods containing additives – including processed meats– may lead to an increase in the risk of several immune conditions. The study looked at additives such as sucralose, aspartame, carboxymethylcellulose, polysorbate-80, sodium, and carrageenan. Big Food Manufacturers Have No Incentive to Change Their Formulas Additives like TBHQ were approved by the FDA decades ago. The FDA allows the food and chemical industry to determine which ingredients are safe for consumption, like asking a drug cartel to regulate its product. Sodium Nitrate. Yellow #5. Brominated vegetable oil. TBQH. Sadly, our kitchens have become as chemically-filled as a science lab. Potentially dangerous additives need to be reviewed by the FDA, and regulatory loopholes need to be closed. Guarding Your Immune System Starts With Choosing a Carrot Over a Bag of Industrially Produced, Carrot-Flavored Veggie Puffs Processed food makes us ill, increases the risk of heart disease, weakens the immune system, and drives the global obesity epidemic. But if you want to improve your health and maintain a well-functioning immune system, it’s going to take more than avoiding what food journalist Michal Pollan calls “the edible food-like substances.” You’re going to have to eat right, too. Foods that are known to provide immune-boosting benefits include citrus fruits, foods that contain zinc – such as peas, raw cheese, organically-raised chicken breast, cruciferous vegetables, garlic, and ginger. Finally, as a consumer, be sure to read all packaging and labels carefully. Don’t let processed food take over your shopping cart. Bottom line, if you’re having a hard time reading (and understanding) a food label – don’t buy it! Sources for this article include: Livescience.com Medicalnewstoday.com To read the original article click here. For more articles from NaturalHealth365 click here.

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Phosphate ALERT: Why Heart Damage Is Triggered By Fast Food Choices

AHA Publisher — Thu, 31 Dec 2020 08:00:39 +0000

Karen Sanders via NaturalHealth365 – Published research reveals how phosphate additives have been linked to higher blood pressure and heart disease. Phosphates, also called phosphorous additives, are customarily added to processed meats, processed cheeses and various types of soda to increase shelf life and intensify flavors. They also appear at high levels in fast food. In a study published in EMBO Molecular Medicine, researchers found that large quantities of added phosphates cause the body to produce a hormone known as fibroblast growth factor 23, or FGF23 – responsible for controlling the excretion of phosphate through the kidneys. When phosphate levels are too high, FGF23 levels go up as well, in an effort to excrete the excess phosphate. If even more phosphate additives are ingested, the effect is akin to that of throwing fat on the fire: levels of both phosphate and FGF23 increase even more – a vicious cycle that can lead to serious health problems, including damaging effects on the cardiovascular system. WARNING for Fast Food Lovers: Phosphates Diminish Our Ability to Balance Vital Minerals FGF23 also controls the excretion of sodium through the kidneys. When phosphate levels are too high, this process is impaired, and blood pressure can spike as a result, putting strain on the heart. High phosphate levels present a particular threat to people with kidney disease, as they often have high blood pressure and elevated levels of phosphates and FGF23 to begin with. In fact, so important are FGF23 levels in kidney patients that researchers say they can serve as an indication of life expectancy. As if adversely affecting blood pressure, FGF23 and sodium levels weren’t damaging enough, high phosphate levels also cause an increased uptake of calcium, which can lead to ventricular calcification. Research teams in earlier phosphate studies warned that even healthy young men are at risk of coronary calcifications if high phosphate levels are present. Don’t Phosphates Occur Naturally in Food and the Body? Yes, to both. Our bodies need a certain amount of phosphorous to maintain the health of teeth and bones, and many foods – including dairy foods, beans, grains and nuts – contain this mineral naturally. However, researchers tell us that naturally-occurring, organic phosphates pose no health threat, as they are broken down entirely differently by the body, with only 40 to 60 percent being reabsorbed. Commercially added – or “free” – phosphates, on the other hand, have a reabsorption rate of almost 100 percent. (not good!) Although this study explored the link between phosphate levels, FGF23 and coronary disease, it is by no means the only study to point out the dangers of phosphates. In fact, credible scientists and researchers worldwide have been trying to warn us for years. German researchers sounded an emphatic alarm in 2012 with a landmark article in Duetsches Arzteblatt. The team stated that excessive phosphate consumption causes higher mortality rates in patients with kidney disease, increases risk of heart disease in otherwise healthy people, damages blood vessels and induces the aging process. They urgently called for labeling to identify phosphate additives, as well as the need for alerting both physicians and the general public to the dangers of phosphates. In 2011, researchers in the UK showed a link between a high phosphate diet and atherosclerosis, noting that high phosphate consumption causes increased cholesterol deposits and subsequent narrowing of the arteries. The scientists called for reducing phosphate in the diet, and suggested the possible development of binding agents that could stop phosphate from being absorbed. In a study published in 2010 in The FASEB Journal, one of the world’s most cited biology publications, phosphates were found to be toxic to mice, drastically reducing their lifespans. Remarking that phosphates caused accelerated signs of aging and worsened age-related diseases, the research team called for the public to avoid phosphate toxicity by eating less phosphate-laden foods. Low Income Groups Are Disproportionately Affected As earlier as 2010, one study showed that high levels of these toxic additives are more than twice as common in low-income groups as in higher-income groups. Due to limited food choices and access, low-income groups consume a disproportionate amount of the country’s fast food; as a result, they experience higher serum levels of phosphate, along with more kidney disease. How Can I Avoid Phosphate Additives? To keep ingestion of free phosphates to a minimum, you should avoid or sharply reduce your consumption of fast food, baked goods, processed meats – such as sausage and ham – and processed cheeses. Choose food that is fresh, organic and additive-free whenever possible. Phosphates added to food are often added in the form of polyphosphates, which means you may see them listed as potassium (or calcium) phosphate and triphosphate. Be wary of buying “enhanced” fresh meat or poultry … because these foods are sometimes injected with polyphosphates – a fact not always indicated on the label. In a 2009 study, products labeled as “enhanced” had an average phosphate concentration that was between 28 and 100 percent higher than that of additive-free foods. Simply put, with an abundance of research documenting the dangers of phosphates, it’s time to give these harmful substances the gate. Chances are – we’ll live a lot longer and better. Sources for this article include: Sciencedaily.com, Sciencedaily.com, Sciencedaily.com, NIH.gov, Sciencedaily.com To read the original article click here. For more articles from NaturalHealth365 click here.

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