Digestive Enzymes

Our digestive enzymes, when kept at an
optimum level with a consistent juicing diet,
will keep diseases at bay.

Our Digestive System
First of all, let us understand how our digestive system works.
I will try to explain this in as layman a language as possible.
Our human body produces about 22 different digestive enzymes. A majority of the source of these enzymes are found in fruits, vegetables, meats, grains and other foods. These enzymes are essential for healthy digestion, yet it is a nutritional compound that is most neglected. Unfortunately, most people lack these enzymes due to the poor choices of food we take, and the way food is prepared.
Enzymes are found in abundance in raw fruits and vegetables. When God created fruits and vegetables, He had packaged the necessary enzymes to digest the particular nutrients in that fruit. For example, in a juicy sweet fruit, there is sucrase, the enzyme required to digest sucrose. In fibrous foods there is, packaged together, cellulase to digest them. In grains there is maltase, to digest malt, and so on.

So you see, when we cook or process these whole foods, the enzymes are destroyed, causing the food we consume to be enzyme-deficient and cannot be properly digested.
When we consume these enzyme-deficient foods, our deprived body will have to generate its own enzymes required to digest the food.
The more we depend on our internally-produced enzymes, the more stress we put on our body systems and organs. When our body enzymes are busy digesting our heavy meal that has no enzyme, their function of rebuilding and replenishing our worn-out and damaged cells are neglected.
For example, when we eat cooked meat (which of course must be cooked), the enzymes would have been destroyed, making the meat to be of no nutrient value. And meat, by the way, takes up to an average of about 8-12 hours to be digested (and even more for some people).
When you consume meat, your digestive system works extra hard to digest the meat. When the system lacks the required enzymes to do its work, it engages enzymes from other parts of the body to help out, depleting the body's natural enzymes
That's why, after a heavy meaty meal, you will feel lazy and sleepy. This is because more enzymes than necessary are consumed and are working overtime to digest the meat.
Don't get too smart and eat plenty of fruits after you consume a huge meal, expecting the fruits to do its job in providing enzymes for digestion. It doesn't work that way.
Fruits take up to an hour to digest. And, because meat takes much longer to digest, the fruit you consumed after a meal will just sit on top of the undigested food in your intestine. This causes the fruits to ferment in your stomach and it starts to putrefy, producing gas, and causing a host of problems to your health.
When you do eat a huge meal, drink with it a glass of fresh pineapple juice afterwards (not canned). Pineapple is rich in bromelain which aids digestion by breaking down protein.

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Enzymes are so vital to our health.

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What Are Enzymes?
Our bodies need enzymes to break down the nutrients in our body, so that the nutrients can pass through the intestinal walls and be absorbed into our blood. Without enzymes, the vitamins and minerals that we consume really are just passing through our system being of no use.
Enzymes are specialized protein molecules facilitating most of our body's metabolic processes, like supplying energy, digesting foods, purifying the blood, ridding the body of waste products, etc.
Enzymes assist in keeping our body in top form, help lower the cholesterol level, clean the colon, break down fats, strengthen the immune system, improve the mental capacity, detoxify the body of unwanted wastes, eliminate carbon dioxide from our lungs, building muscles, and many other functions.
Such are the many tasks of enzymes. So, imagine how we abuse our bodies when we feed our bodies with enzyme-deficient food, day after day. It's no wonder that our body systems start to slow down and deteriorate. And diseases start to set in ...

 

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Types Of Enzymes
Enzymes are basically classified into three main groups - metabolic enzymes, food enzymes, and digestive enzymes.
Metabolic enzymes exist throughout our entire body system - in our organs, bones, blood and cells. Their job is to grow new cells and maintain every tissue in our body. When these enzymes are healthy, robust and are present in adequate numbers, they will do their job well.
Digestive enzymes are secreted by our various body organs - by our salivary glands, stomach, pancreas and small intestine. As its name suggests, the function of the digestive enzymes is to help in the digestion of our food.

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Inadequate digestive enzymes results in
left-over wastes which toxify our body system.

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The following are the more commonly known enzymes:

• lipase — breaking down of fats
• protease — breaking down of proteins
• cellulase — breaking down of fiber
• amylase — breaking down of starch
• lactase — breaking down of dairy products
• sucrase — breaking down of sugar
• maltase — breaking down of grains

These enzymes are typically named using ~ase with the name of the chemical being transformed, e.g. lipase for lipids (fats), or lactase for lactose, etc.
Inadequate numbers of any of these digestive enzymes results in incomplete digestion of food in their respective category. This causes left- over wastes which toxify the body system.
Food enzymes exist naturally in the raw food that we consume. Its function is very much like the digestive enzymes, that is to assist in the digestion of our food. When we consume foods that are rich in enzymes, the foods will be "self-digested", causing less or no stress to our body.

Here's Something Exciting: What Enzymes Do To Our Blood

These are images of a person's blood being analyzed under the microscope.  A sample blood is taken of a person whose body is lacking of nutrients and enzymes.  The blood cells are clustered together and moving very slowly. 

This person was then given to drink a glass of carrot, green apple and wheatgrass juice.  Half an hour later, a sample blood was taken again to be observed under the microscope.  Lo and behold, the blood cells separated and was suddenly moving about very actively.

The blood cells become active when it receives sufficient enzymes.  One of the functions of our red blood cells is to carry oxygen and nutrients to all parts of the body.  When there is sufficient enzymes present in the blood, the blood cells can do their job properly.  You see now, how drinking fresh juices regularly can prevent blood clots which can lead to many health problems including thrombosis and heart attacks.

If the blood is toxic and being stagnant or slow moving (caused by eating too much meat and other harmful foods, and not enough enzymes from fresh fruits and juices), it causes a sluggish system and create untold ailments: from mild ailments like headache/migraine, fatigue, inflammation (e.g. arthritis, gout) to more serious problems like heart diseases and even cancer.

What Happens When Enzymes Are Depleted?
After a prolonged period of depleting the enzymes in our body, and not replenishing them quick enough, two things happen:

• Our body works overtime to produce more enzymes, causing extra stress which affects our immune system. This lowers our ability to protect from and fight diseases.
• Our digestive system eventually slows down for lack of enzymes, causing food to be undigested. This undigested food stays in our system and begins to ferment and pollute our blood (a condition called "toxemia").

Significant short and long-term health problems start to take place. Diabetes, high blood pressure, kidney disease, migraine, PMS, bowel disorder, food allergies, acne, psoriasis, bloating, flatulence, fatigue, anxiety, depression and a long list of other diseases are results of toxemia.
On the other hand, when our enzymes intake is constantly kept at an optimum level, we can expect very minimal wear and tear to our body.

How Do I Maintain An Optimum Enzyme Level?
Once you understand the enzyme-robbers, there are three things you can do.
Firstly, change your eating habits and lifestyle so that you cause less stress on your digestive system. We will discuss the possible areas at this site, on where we could have gone wrong and how we can rectify the situation. Secondly, constantly replenish your body with enzymes. There are two ways you can do this. One, is by taking enzymes supplement. Juices like MonaVie can be a good solution to get your enzymes but I prefer the natural approach by taking raw fruits and vegetables which are very rich in enzymes. Follow this site to find out about the how's and what's and when's, etc. Thirdly and finally, understand that we always have a choice concerning what we put into our mouth. Look up informative sites such as juicing-for-health.com and read books to find out more about healthy living. Choose today to want to live healthy.Once you know what food is bad for you, you would look at the food and not desire it. And once you know what food is good for you, strive to eat more of it.
All the best in your journey ... it will be worth it.

http://www.juicing-for-health.com/enzymes.html

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Nestlé Waters' Shoppers Are Suing Bottled Water Manufacturers For Repackaging Tap Water

Do you know where your bottled water comes from?


The owners of a Chicago plumbing supply store say they thought they did.
Since 2008, they had five-gallon bottles of Ice Mountain spring water delivered to their Chicago Faucet Shoppe offices.
The attraction sprang from marketing that exclaimed, "Imagine having fresh, great-tasting spring water right in your home or office any time you want it!"
But the plumbing shop owners say they learned in July those bottles contain filtered municipal tap water.
The water's source wasn't disclosed in advertising, they allege in a consumer lawsuit that has landed Nestlé Waters North America — the USA's top bottled water supplier and a subsidiary of Switzerland-based nutrition and health giant Nestlé — in legal hot water.
"Nestlé Waters' failure to disclose this critical fact caused consumers to purchase five-gallon jugs that they wouldn't have otherwise purchased ... and caused consumers to pay more" than the pennies per gallon that tap water costs, alleged a Chicago Faucet consumer complaint filed Oct. 10 in Illinois federal court.
The case echoes allegations in a previous case against Nestlé Waters, which sells Ice Mountain and other popular U.S. bottled water brands, including Poland Spring, Arrowhead, Deer Park, Ozarka, Calistoga, Zephyrhills and Nestlé Pure Life.
Nestlé Waters tops the surging U.S. bottled water market, with a 32% share based on total volume, says Gary Hemphill, managing director of Beverage Marketing, a research and consulting firm that tracks the industry. Nestlé Waters in 2011 had seven of the 10 leading bottled-water brands in wholesale dollar sales and gallon volume.
The company is part of a sales phenomenon that has made single-serve water bottles a common sight at U.S. offices, schools, stadiums and other gathering places in the last generation. Per-person annual consumption of bottled water hit a new peak of 29.2 gallons in 2011, Beverage Marketing data show. Overall bottled water sales last year reached a record 9.1 billion gallons, up 4.1% from 2010.
"When I grew up, nobody was drinking bottled water. Now, an increasing number of people do," said Peter Gleick, a water and climate analyst and author of Bottled and Sold: The Story Behind Our Obsession With Bottled Water.
Increasing popularity has also come with concern, criticism and legal battles. The Illinois case is the latest in a series of lawsuits and reports in the last decade that have focused on the sources, labeling, health safety, cost, government regulation and environmental issues surrounding major companies in the $11 billion-a-year U.S. bottled-water market.
Like some past bottled-water cases, the Illinois lawsuit alleges that Nestlé Waters violated a state consumer fraud statute. However, bottled water is regulated by the U.S. Food and Drug Administration, which enforces standards for water types, quality and labeling.
"We do feel very strongly that we'll be cleared through the legal process," said Nestlé Waters spokeswoman Jane Lazgin.
Chicago Faucet officials declined to discuss specifics of the lawsuit, which is in an early legal stage. Their attorneys did not return repeated calls seeking comment.
Nestlé Waters in recent years has disclosed the source of its water on labels of several sizes of its water brands, as well as in marketing material. For instance, the sources listed on the company website for Ice Mountain water include springs in Michigan, Pennsylvania, Maryland, Maine and Tennessee, plus well or municipal suppliers.
However, the Faucet Shoppe lawsuit charges that Nestlé omitted such disclosures on five-gallon bottles delivered to businesses and homes. Believing her company had been buying spring water, a Chicago Faucet Shoppe officer called Nestlé Waters in July to order deliveries at home, as well.
"After speaking to several Nestlé Waters' employees, this officer was informed for the first time that the Ice Mountain five-gallon bottles do not contain 100(PERCENT) natural spring water but instead contain resold municipal tap water," the legal complaint charged.
However, Lazgin said the caps on Ice Mountain's five-gallon bottles are labeled to show they contain water from the Woodridge, Ill., municipal system that's been purified through a reverse osmosis process. That disclosure complies with federal requirements, she said.
Nestlé Waters has moved to dismiss the lawsuit, in part by arguing that FDA regulations for bottled water supersede state consumer laws. Chicago Faucet Shoppe, meanwhile, has sought class-action status for the case because countless consumers could have been affected.
An earlier lawsuit's outcome
This isn't the first time the bottled-water giant has been sued about disclosure issues. In 2003, federal class-action lawsuits charged that the company misled Poland Spring consumers with advertising that seemed to imply the water came from a pristine spring in a Maine forest. Instead, the actions charged, the water came from four separate sources, including one 35 miles away from the original Poland Spring.
The company ultimately settled by agreeing to provide $8.05 million in consumer discounts and contributions and make $2.75 million in charitable donations, court records show. The settlement also called for Nestlé Waters to continue listing Poland Springs' water sources on labels and conduct long-term water-quality monitoring of the brand.
Legal appeals aimed at overturning the settlement on arguments that it short-changed consumers proved unsuccessful.
Beverage giants PepsiCo and Coca-Cola also have drawn legal challenges on their popular bottled water brands.
A 2007 case filed in New York federal court charged that Pepsi's advertising, marketing and labeling on the company's Aquafina brand "failed to inform consumers that the source of the water was public tap water, not water from an inherently cleaner source, such as a mountain."
Around the same time the lawsuit was filed, Pepsi publicly disclosed that Aquafina water originated from public drinking-water supplies.
A federal court in White Plains, N.Y., dismissed the lawsuit in 2008 on grounds that the case was based on state regulations that were superseded by federal law. Pepsi's labeling of Aquafina did not violate federal requirements, the court ruled.
Coca-Cola, whose subsidiary Glacéau markets the popular Vitaminwater, is the target of a current consumer lawsuit led in part by the Center for Science in the Public Interest. The lawsuit charges that Vitaminwater has been "deceptively promoted" as a nutrient-enhanced water beverage with marketing that says "vitamins + water (EQUALS) all you need."
"The truth is, however, that Vitaminwater ... contains 33 grams of sugar, which is almost as much sugar as contained in a can of Coke," the court complaint charged.
Attorneys for Coca-Cola argued that the sugar content was listed on Vitaminwater labels and did not violate federal regulations. During a court hearing, they suggested that a consumer would not be misled into thinking the product contained just vitamins and water because the sweet taste signaled that sugar was present.
But a 2010 ruling by a federal judge in New York found that Vitaminwater's marketing and labeling were "potentially misleading," and allowed most of the case to proceed. The court is now weighing arguments to classify the case as a class-action lawsuit.
Puzzled consumers
Consumer confusion about bottled water disclosure issues isn't surprising, said Gleick, because federal labeling regulations don't require bottling companies to list how the water was purified, the results of any tests for contaminants and other health safety information.
"The information on the label is not truly helpful to the consumer," said Gleick, who called the labeling regulations "grossly inadequate."
Separately, several studies have warned that despite ads and container illustrations that show crystal-clear springs, mountain streams or other pristine settings, bottled-water purity and safety isn't necessarily assured.
A four-year study released in 1999 by the Natural Resources Defense Council concluded that most bottled water is of good quality. Still, the environmental watchdog group's tests of 103 brands found some traces of contamination in 23. Similarly, a 2008 report by the Environmental Working Group, a public health watchdog, found 38 chemical pollutants in bottle of 10 brands of bottled water.
Both organizations and a 2009 report by the Government Accountability Office concluded that the Food and Drug Administration's oversight of bottled water is less stringent than the Environmental Protection Agency's regulation of public tap water.
The GAO found that the federal law doesn't specifically empower the FDA to require bottlers to report test results or use certified laboratories to conduct those tests. That hasn't changed since the report, the FDA said. But, after years of delay, the agency last year set a maximum allowable level for an organic compound commonly used in manufacturing polyvinyl chloride plastics.
Oversight issue
"Compared with the EPA oversight of public water systems, it (the FDA) just doesn't match up," said Emily Wurth, water policy director for Food& Water Watch, a non-profit consumer advocacy organization.
Yet, many Americans, swayed by what Gleick described as extensive industry advertising, fewer public drinking fountains and taste concerns, feel bottled water is better than what comes from their faucets. That's a mistake, he said.
"In most municipalities, tap water is just as safe and healthy as bottled water, if not safer," Sarah Janssen, a senior National Resource Defense Council scientist, said in a recent interview.
Moreover, the GAO report found that most U.S.-produced plastic water bottles are discarded, not recycled, a trend that could raise environmental and other issues.
Based in part on that finding, Food& Water Watch last year concluded that "Bottled water comes with unnecessary costs to the consumer as well as environmental damage from the associated energy, water use and plastic waste."

http://www.businessinsider.com/disputes-on-bottled-water-sources-2012-12

Nestlé Waters' Shoppers Are Suing Bottled Water Manufacturers For Repackaging Tap Water

Do you know where your bottled water comes from?


The owners of a Chicago plumbing supply store say they thought they did.
Since 2008, they had five-gallon bottles of Ice Mountain spring water delivered to their Chicago Faucet Shoppe offices.
The attraction sprang from marketing that exclaimed, "Imagine having fresh, great-tasting spring water right in your home or office any time you want it!"
But the plumbing shop owners say they learned in July those bottles contain filtered municipal tap water.
The water's source wasn't disclosed in advertising, they allege in a consumer lawsuit that has landed Nestlé Waters North America — the USA's top bottled water supplier and a subsidiary of Switzerland-based nutrition and health giant Nestlé — in legal hot water.
"Nestlé Waters' failure to disclose this critical fact caused consumers to purchase five-gallon jugs that they wouldn't have otherwise purchased ... and caused consumers to pay more" than the pennies per gallon that tap water costs, alleged a Chicago Faucet consumer complaint filed Oct. 10 in Illinois federal court.
The case echoes allegations in a previous case against Nestlé Waters, which sells Ice Mountain and other popular U.S. bottled water brands, including Poland Spring, Arrowhead, Deer Park, Ozarka, Calistoga, Zephyrhills and Nestlé Pure Life.
Nestlé Waters tops the surging U.S. bottled water market, with a 32% share based on total volume, says Gary Hemphill, managing director of Beverage Marketing, a research and consulting firm that tracks the industry. Nestlé Waters in 2011 had seven of the 10 leading bottled-water brands in wholesale dollar sales and gallon volume.
The company is part of a sales phenomenon that has made single-serve water bottles a common sight at U.S. offices, schools, stadiums and other gathering places in the last generation. Per-person annual consumption of bottled water hit a new peak of 29.2 gallons in 2011, Beverage Marketing data show. Overall bottled water sales last year reached a record 9.1 billion gallons, up 4.1% from 2010.
"When I grew up, nobody was drinking bottled water. Now, an increasing number of people do," said Peter Gleick, a water and climate analyst and author of Bottled and Sold: The Story Behind Our Obsession With Bottled Water.
Increasing popularity has also come with concern, criticism and legal battles. The Illinois case is the latest in a series of lawsuits and reports in the last decade that have focused on the sources, labeling, health safety, cost, government regulation and environmental issues surrounding major companies in the $11 billion-a-year U.S. bottled-water market.
Like some past bottled-water cases, the Illinois lawsuit alleges that Nestlé Waters violated a state consumer fraud statute. However, bottled water is regulated by the U.S. Food and Drug Administration, which enforces standards for water types, quality and labeling.
"We do feel very strongly that we'll be cleared through the legal process," said Nestlé Waters spokeswoman Jane Lazgin.
Chicago Faucet officials declined to discuss specifics of the lawsuit, which is in an early legal stage. Their attorneys did not return repeated calls seeking comment.
Nestlé Waters in recent years has disclosed the source of its water on labels of several sizes of its water brands, as well as in marketing material. For instance, the sources listed on the company website for Ice Mountain water include springs in Michigan, Pennsylvania, Maryland, Maine and Tennessee, plus well or municipal suppliers.
However, the Faucet Shoppe lawsuit charges that Nestlé omitted such disclosures on five-gallon bottles delivered to businesses and homes. Believing her company had been buying spring water, a Chicago Faucet Shoppe officer called Nestlé Waters in July to order deliveries at home, as well.
"After speaking to several Nestlé Waters' employees, this officer was informed for the first time that the Ice Mountain five-gallon bottles do not contain 100(PERCENT) natural spring water but instead contain resold municipal tap water," the legal complaint charged.
However, Lazgin said the caps on Ice Mountain's five-gallon bottles are labeled to show they contain water from the Woodridge, Ill., municipal system that's been purified through a reverse osmosis process. That disclosure complies with federal requirements, she said.
Nestlé Waters has moved to dismiss the lawsuit, in part by arguing that FDA regulations for bottled water supersede state consumer laws. Chicago Faucet Shoppe, meanwhile, has sought class-action status for the case because countless consumers could have been affected.
An earlier lawsuit's outcome
This isn't the first time the bottled-water giant has been sued about disclosure issues. In 2003, federal class-action lawsuits charged that the company misled Poland Spring consumers with advertising that seemed to imply the water came from a pristine spring in a Maine forest. Instead, the actions charged, the water came from four separate sources, including one 35 miles away from the original Poland Spring.
The company ultimately settled by agreeing to provide $8.05 million in consumer discounts and contributions and make $2.75 million in charitable donations, court records show. The settlement also called for Nestlé Waters to continue listing Poland Springs' water sources on labels and conduct long-term water-quality monitoring of the brand.
Legal appeals aimed at overturning the settlement on arguments that it short-changed consumers proved unsuccessful.
Beverage giants PepsiCo and Coca-Cola also have drawn legal challenges on their popular bottled water brands.
A 2007 case filed in New York federal court charged that Pepsi's advertising, marketing and labeling on the company's Aquafina brand "failed to inform consumers that the source of the water was public tap water, not water from an inherently cleaner source, such as a mountain."
Around the same time the lawsuit was filed, Pepsi publicly disclosed that Aquafina water originated from public drinking-water supplies.
A federal court in White Plains, N.Y., dismissed the lawsuit in 2008 on grounds that the case was based on state regulations that were superseded by federal law. Pepsi's labeling of Aquafina did not violate federal requirements, the court ruled.
Coca-Cola, whose subsidiary Glacéau markets the popular Vitaminwater, is the target of a current consumer lawsuit led in part by the Center for Science in the Public Interest. The lawsuit charges that Vitaminwater has been "deceptively promoted" as a nutrient-enhanced water beverage with marketing that says "vitamins + water (EQUALS) all you need."
"The truth is, however, that Vitaminwater ... contains 33 grams of sugar, which is almost as much sugar as contained in a can of Coke," the court complaint charged.
Attorneys for Coca-Cola argued that the sugar content was listed on Vitaminwater labels and did not violate federal regulations. During a court hearing, they suggested that a consumer would not be misled into thinking the product contained just vitamins and water because the sweet taste signaled that sugar was present.
But a 2010 ruling by a federal judge in New York found that Vitaminwater's marketing and labeling were "potentially misleading," and allowed most of the case to proceed. The court is now weighing arguments to classify the case as a class-action lawsuit.
Puzzled consumers
Consumer confusion about bottled water disclosure issues isn't surprising, said Gleick, because federal labeling regulations don't require bottling companies to list how the water was purified, the results of any tests for contaminants and other health safety information.
"The information on the label is not truly helpful to the consumer," said Gleick, who called the labeling regulations "grossly inadequate."
Separately, several studies have warned that despite ads and container illustrations that show crystal-clear springs, mountain streams or other pristine settings, bottled-water purity and safety isn't necessarily assured.
A four-year study released in 1999 by the Natural Resources Defense Council concluded that most bottled water is of good quality. Still, the environmental watchdog group's tests of 103 brands found some traces of contamination in 23. Similarly, a 2008 report by the Environmental Working Group, a public health watchdog, found 38 chemical pollutants in bottle of 10 brands of bottled water.
Both organizations and a 2009 report by the Government Accountability Office concluded that the Food and Drug Administration's oversight of bottled water is less stringent than the Environmental Protection Agency's regulation of public tap water.
The GAO found that the federal law doesn't specifically empower the FDA to require bottlers to report test results or use certified laboratories to conduct those tests. That hasn't changed since the report, the FDA said. But, after years of delay, the agency last year set a maximum allowable level for an organic compound commonly used in manufacturing polyvinyl chloride plastics.
Oversight issue
"Compared with the EPA oversight of public water systems, it (the FDA) just doesn't match up," said Emily Wurth, water policy director for Food& Water Watch, a non-profit consumer advocacy organization.
Yet, many Americans, swayed by what Gleick described as extensive industry advertising, fewer public drinking fountains and taste concerns, feel bottled water is better than what comes from their faucets. That's a mistake, he said.
"In most municipalities, tap water is just as safe and healthy as bottled water, if not safer," Sarah Janssen, a senior National Resource Defense Council scientist, said in a recent interview.
Moreover, the GAO report found that most U.S.-produced plastic water bottles are discarded, not recycled, a trend that could raise environmental and other issues.
Based in part on that finding, Food& Water Watch last year concluded that "Bottled water comes with unnecessary costs to the consumer as well as environmental damage from the associated energy, water use and plastic waste."

http://www.businessinsider.com/disputes-on-bottled-water-sources-2012-12

The Dangers Of Cooking With Non-Stick Pans

People have a tendency to forsake security and safety for convenience. This is often seen in regards to computing, health, and diet. There are consequences to our complacency, and people tend to forget consequences until they surface.  A good example of this is the public's overwhelming preference for non-stick cooking pans. These pans are convenient, but they are far from safe.
Whenever a bird inhales the toxic PFOA fumes from a heated non-stick pan, its lungs will ulcerate and then it will suffocate in its own body fluids.  This is the effect of inhaling either polytetrafluoroethylene (PTFE) or perfluorooctanoic acid (PFOA).  Birds were used for centuries as an early warning system in mines, because they rapidly die whenever they are exposed to poisonous gas.
We discovered studies that contradicted the public marketing that has been done by the companies who produce non-stick pans.  The EPA has reported that PFOA stays inside humans for years, and it has been found to produce cancers in rats.  It noted that the chemical particularly damages the livers of rats, and it furthermore has a tendency to raise the triglyceride levels in humans.  PFOA has been registered with the EPA as a potential human carcinogen.
In fact, Dupont, the inventor of Teflon, was involved in a lawsuit due to its withholding of safety information about the use of perfluorooctanoic acid (PFOA) in non-stick cookware.  The Environmental Protection Agency (EPA) filed the suit, claiming that DuPont concealed its own 1981 research, which demonstrated traces of this chemical in a pregnant employee's unborn child.  In 1991, the company likewise omitted reporting its evidence that PFOA had contaminated the water supply of around 12,000 people.  It was again sued by eight of the effected families.  One of the plaintiffs was a DuPont factory worker who bore a son with only one nostril and other facial defects.  His son has since had about 30 surgeries.  He and his spouse have opted not to have further children. lest they risk passing on the condition.
It is impossible to determine exactly what the fumes of the non-stick pans are doing to our bodies.  Gary Craig ran into some personal problems with the pans.

"About three or four years ago I began having to urinate too often, including getting up five or six times at night.  Gradually it got worse until it reached a peak a few months ago when I was urinating two or three times an hour all day long...  I noticed, however, that the problem went away when I left home to go on a trip.  Within 24 to 48 hours of walking out my front door, my system returned to normal...  Although I never used high heat (nothing above medium heat), I recalled that three or four years ago (about the time all this started) my mother gave me a Teflon frying pan...  which I began using regularly.  I stopped using the Teflon frying pan and BINGO!  About 24 to 48 hours later the problem vanished."

This is far from the "flu-like symptoms" that many of the producing companies admit will occur when the pans are "overheated" (above 500 F). It is important to remember that 500 F can be reached with merely the medium temperature setting on some stoves, and some pans may emit the poison gases at much lower temperatures.
So, what does PFOA do to the body?
Perhaps the hushed studies that have been done by DuPont since the 1950's will provide some enlightenment.  Studies which used animals as test subjects revealed that non-stick cookware produces health issues in the following categories:

• Children's health and development
• Risks of liver, pancreatic, testicular, and mammary gland tumors
• Altered thyroid hormone regulation
• Generalized damage to the immune system
• Reproductive problems and birth defects

We additionally recommend that people avoid aluminum cookware.  Aluminum is a soft metal that will flake toxic metallic particles into foods being cooked with it, especially if metal utensils are being used.  Stainless steel is always a better option; both for its low toxicity, and because this hardened steel will practically never output particles into food.  Aluminum is an accumulative heavy metal toxin that is known to lead to degenerative diseases, such as Alzheimer's.  Let us never forget the link between heavy metals with autism either.

http://healthwyze.org/index.php/component/content/article/96--even-better-than-canola-oil-home-cooking-with-perfluorooctanoic-acid-and-polytetrafluoroethylene.html

The Dangers Of Cooking With Non-Stick Pans

People have a tendency to forsake security and safety for convenience. This is often seen in regards to computing, health, and diet. There are consequences to our complacency, and people tend to forget consequences until they surface.  A good example of this is the public's overwhelming preference for non-stick cooking pans. These pans are convenient, but they are far from safe.
Whenever a bird inhales the toxic PFOA fumes from a heated non-stick pan, its lungs will ulcerate and then it will suffocate in its own body fluids.  This is the effect of inhaling either polytetrafluoroethylene (PTFE) or perfluorooctanoic acid (PFOA).  Birds were used for centuries as an early warning system in mines, because they rapidly die whenever they are exposed to poisonous gas.
We discovered studies that contradicted the public marketing that has been done by the companies who produce non-stick pans.  The EPA has reported that PFOA stays inside humans for years, and it has been found to produce cancers in rats.  It noted that the chemical particularly damages the livers of rats, and it furthermore has a tendency to raise the triglyceride levels in humans.  PFOA has been registered with the EPA as a potential human carcinogen.
In fact, Dupont, the inventor of Teflon, was involved in a lawsuit due to its withholding of safety information about the use of perfluorooctanoic acid (PFOA) in non-stick cookware.  The Environmental Protection Agency (EPA) filed the suit, claiming that DuPont concealed its own 1981 research, which demonstrated traces of this chemical in a pregnant employee's unborn child.  In 1991, the company likewise omitted reporting its evidence that PFOA had contaminated the water supply of around 12,000 people.  It was again sued by eight of the effected families.  One of the plaintiffs was a DuPont factory worker who bore a son with only one nostril and other facial defects.  His son has since had about 30 surgeries.  He and his spouse have opted not to have further children. lest they risk passing on the condition.
It is impossible to determine exactly what the fumes of the non-stick pans are doing to our bodies.  Gary Craig ran into some personal problems with the pans.

"About three or four years ago I began having to urinate too often, including getting up five or six times at night.  Gradually it got worse until it reached a peak a few months ago when I was urinating two or three times an hour all day long...  I noticed, however, that the problem went away when I left home to go on a trip.  Within 24 to 48 hours of walking out my front door, my system returned to normal...  Although I never used high heat (nothing above medium heat), I recalled that three or four years ago (about the time all this started) my mother gave me a Teflon frying pan...  which I began using regularly.  I stopped using the Teflon frying pan and BINGO!  About 24 to 48 hours later the problem vanished."

This is far from the "flu-like symptoms" that many of the producing companies admit will occur when the pans are "overheated" (above 500 F). It is important to remember that 500 F can be reached with merely the medium temperature setting on some stoves, and some pans may emit the poison gases at much lower temperatures.
So, what does PFOA do to the body?
Perhaps the hushed studies that have been done by DuPont since the 1950's will provide some enlightenment.  Studies which used animals as test subjects revealed that non-stick cookware produces health issues in the following categories:

• Children's health and development
• Risks of liver, pancreatic, testicular, and mammary gland tumors
• Altered thyroid hormone regulation
• Generalized damage to the immune system
• Reproductive problems and birth defects

We additionally recommend that people avoid aluminum cookware.  Aluminum is a soft metal that will flake toxic metallic particles into foods being cooked with it, especially if metal utensils are being used.  Stainless steel is always a better option; both for its low toxicity, and because this hardened steel will practically never output particles into food.  Aluminum is an accumulative heavy metal toxin that is known to lead to degenerative diseases, such as Alzheimer's.  Let us never forget the link between heavy metals with autism either.

http://healthwyze.org/index.php/component/content/article/96--even-better-than-canola-oil-home-cooking-with-perfluorooctanoic-acid-and-polytetrafluoroethylene.html

Canola oil is officially an E.P.A. registered pesticide

Canola oil, in fact, was invented in 1976.  It wasn't merely the product of selective breeding, as its proponents contend.  Its original D.N.A. parent, rapeseed, was banned for food oils, because it attacks the heart to cause permanent degenerative lesions.  Genetically engineered canola is not exactly the healthy choice either; and as mentioned earlier, it is officially an E.P.A. registered pesticide.  Part of the word games used to deceive us about canola oil involve the fact that it is more-or-less a healthy oil until it is actually heated.  Then it undergoes a chemical transformation.  So yes, canola is technically a healthy oil – provided that you do not actually cook any of your food in it.  As long as it remains cold and inside and air-tight bottle or test tube – it tests to be healthy!  However, once heated, canola oil produces high levels of 1,3-Butadiene, benzene, acrolein, formaldehyde, and other related compounds which become infused into the foods being cooked.
Canola has been banned from infant formulas because it stunts the growth, and there are likely other reasons not disclosed to the public.  It is obvious that canola shares the same hormone disruption tendencies.

Canola oil is also noted to produce cancer causing toxic fumes when heated at much lower temperatures than are required to cause smoking by other oils, and of course, heating is its intended use.  Rapeseed and canola oil fumes are the primary reason for the surprisingly high incidence of Asian lung cancers, despite tobacco smoking being a rarity.  Canola fumes have been known to kill pet birds, and many readers will remember that pet parakeets were once used in coal mines to detect the presence of poison gases.

http://healthwyze.org/index.php/component/content/article/123-the-bomb-shell-truth-about-canola-oil-revealed-at-last.html

Canola oil is officially an E.P.A. registered pesticide

Canola oil, in fact, was invented in 1976.  It wasn't merely the product of selective breeding, as its proponents contend.  Its original D.N.A. parent, rapeseed, was banned for food oils, because it attacks the heart to cause permanent degenerative lesions.  Genetically engineered canola is not exactly the healthy choice either; and as mentioned earlier, it is officially an E.P.A. registered pesticide.  Part of the word games used to deceive us about canola oil involve the fact that it is more-or-less a healthy oil until it is actually heated.  Then it undergoes a chemical transformation.  So yes, canola is technically a healthy oil – provided that you do not actually cook any of your food in it.  As long as it remains cold and inside and air-tight bottle or test tube – it tests to be healthy!  However, once heated, canola oil produces high levels of 1,3-Butadiene, benzene, acrolein, formaldehyde, and other related compounds which become infused into the foods being cooked.
Canola has been banned from infant formulas because it stunts the growth, and there are likely other reasons not disclosed to the public.  It is obvious that canola shares the same hormone disruption tendencies.

Canola oil is also noted to produce cancer causing toxic fumes when heated at much lower temperatures than are required to cause smoking by other oils, and of course, heating is its intended use.  Rapeseed and canola oil fumes are the primary reason for the surprisingly high incidence of Asian lung cancers, despite tobacco smoking being a rarity.  Canola fumes have been known to kill pet birds, and many readers will remember that pet parakeets were once used in coal mines to detect the presence of poison gases.

http://healthwyze.org/index.php/component/content/article/123-the-bomb-shell-truth-about-canola-oil-revealed-at-last.html

Canola Oil and Soy Are Naturally Toxic

Do you remember the huge margarine scam of yesteryear? What about how it was mass-marketed as a healthier alternative to butter by the chemical industry? The medical establishment bought into it for 30 years, and then advantageously based an entirely new business segment upon fighting cholesterol. It was a convenient and lucrative partnership. The scientific scam was so masterful that the medical establishment is still direly warning us about how 'dangerous' butter is. In reality, butter contains a uniquely beneficial spread of nutrients and fats that are critical to heart, brain, dental, bone, and nervous system health. In fact, the epidemic of heart disease began in the mid twentieth century after butter and traditional oils were replaced in our diets by the new 'healthy' oils from chemical industry giants. There is little wonder why the Bible foretold that the Christ child would be raised on butter and honey, so that he would know the good from the bad.
Most people now know the dangers of the ungodly and unnatural chemically engineered hydrogenated oils.  Of course, these monstrosities are still doctor recommended, and are still just as profitable for the cardiac business (not to mention oncology).  Never eat anything containing a 'hydrogenated' ingredient, for your life could depend on it someday.
Manipulation Through Marketing and Commercial Cooking Oils
The chemical industry and our government just can't stop lying.  As a result, soy oil is still being promoted at retailers, despite all the revelations about it over the past decade.  However, it is interesting to see that the word 'soy' usually only appears inside the fine print on the back of the healthy vegetable oil containers, as if companies are beginning to hide it.  They indeed are.  Even though soy is now known to be an unhealthy oil by most health conscious people, companies are obviously much more willing to alter their marketing than their unethical practices.  Some of the oil containers boldly list olive oil; implying that it is their oil's main ingredient, but the labeling fine print often reveals that olive oil is the last (least used) ingredient.  The real and main ingredients are toxic combinations of soy and canola oil.  A few of the braver companies even emphasize canola on the front, since not everyone knows the dangers of canola oil yet.  When people do finally learn the truth about canola, you can be certain it will be the marketing (not the ingredients) that will change.  One toxic cooking oil product was even called (and this is no joke) 'Omega-3 Oil'.  Never mind that it is virtually impossible to extract raw omega-3 oil without it immediately breaking down into something completely different, especially whenever heat is added, or that the resultant break-down compounds are hazardous.  The 'Omega-3 Oil' was, without surprise, actually canola oil – which, by the way, loses all of its omega-3 and becomes toxic when heated.  Perhaps the heat break-down is considered to be just a minor detail for a cooking oil.
Canola Oil and Soy Are Naturally Toxic
Pesticides are rarely used on soybean plants or canola plants, because both plants are so toxic that insects avoid them.  Canola oil is officially an E.P.A. registered pesticide, and soy contains compounds that are designed specifically to disrupt hormones.

"The amount of phytoestrogens that are in a day’s worth of soy infant formula equals 5 birth control pills"

-- Mike Fitzpatrick, toxicologist

What The Soy Industry Never Told You
There is no such thing as an all-natural soy-based food, because soybeans are toxic in their natural state.  When you see a product that is claimed to have 'healthy all-natural soy', then make a mental note to never buy anything from the company.  That company has already proven that it will happily poison you, and lie to you for a little profit.
Soy must be processed in some manner for it to be safe for human consumption, and even then, it is not truly safe.  The fermentation processes historically used by Asian nations are no longer used today, and the overall health of modern-day Asians is rapidly declining.  Nowadays, soy is made 'safe' by chemical engineering in large scale food processing factories.  Putting all the toxic impurities and changes from the chemical engineering aside, the soy itself retains many of its original poisonous compounds that directly attack the thyroid, such as hormones designed to disrupt fertility.  Women are especially prone to experiencing horrific hormonal disorders like endometriosis from soy intake.  We are already getting enough chemically engineered hormones in our medicines, meats, eggs, cheeses, and milk to easily cause dozens of diseases, even without the dramatic hormone irregularities caused by the addition of soy.  We wonder how many miscarriages and how many of the record-breaking cases of infertility are the direct result of the bio-chemical onslaught coming from the soy industry.

"Tofu and other soybean foods contain isoflavones, three-ringed molecules bearing a structural resemblance to mammalian steroidal hormones.  White and his fellow researchers speculate that soy’s estrogen-like compounds (phytoestrogens) might compete with the body’s natural estrogens for estrogen receptors in brain cells.

"Plants have evolved many different strategies to protect themselves from predators.  Some have thorns or spines, while others smell bad, taste bad, or poison animals that eat them.  Some plants took a different route, using birth control as a way to counter the critters who were wont to munch.

"Plants such as soy are making oral contraceptives to defend themselves, says Claude Hughes, Ph.D., a neuroendocrinologist at Cedars-Sinai Medical Center.  They evolved compounds that mimic natural estrogen. These phytoestrogens can interfere with the mammalian hormones involved in reproduction and growth -- a strategy to reduce the number and size of predators."

--  John MacArthur

Mayonnaise and "Cold Pasteurization"
If being made with genetically engineered and chemically perverted soy oil were not already enough reason to avoid commercial mayonnaises, then there is perhaps an even more important reason.  All commercial mayonnaises are cold pasteurized.  Cold pasteurization is saturating a food with radiation to sterilize it.  Think 'radioactive' whenever you see something that has been cold pasteurized, and know that the food is laced with poisonous, cancer-inducing, radiolytic compounds, such as benzene; which are produced by the massive radiation exposure.  Benzene formation is a normal and expected occurrence anytime proteins are exposed to high levels of radiation.
Most people already know that microwaving food is both destructive nutritionally, and from a safety angle, but they do not know that the radiation of so-called cold pasteurization is many times worse than microwaved foods.  Therefore, it is prudent to pause for a moment to chronicle the long litany of issues again.  Modern commercial mayonnaise is made primarily of genetically engineered soy oil, which is heavily processed, and soy is known for severely disrupting hormones even before its processing.  The hormonal disruption caused by soy primarily effects women. About that processing: it is essential for foods because soy is poisonous in its natural organic state (containing natural insecticides), so there are never truly organic soy products for human consumption.  Furthermore, mayonnaise is made with hydrogenated oils, chemically engineered ingredients, unnatural radiolytic compounds that are extremely toxic and cancer-inducing, such as benzene. The product is likely to be still radioactive at the time of sale from its irradiation.
All that commercial mayonnaise really needs is some wormwood, a dead rat, and the blood from a chicken to finish the recipe.  Corn dogs are actually a health food in comparison.  Since the toxins in mayonnaise are bound inside various fats, and since the human body protects itself by storing toxins inside of its own fat cells, then it is easy to deduce exactly what mayonnaise does to a person's body.
For more information about radioactive foods, and the labeling tricks used for those, see the article, 'The F.D.A.'s Push For Radioactive ("Irradiated") Foods.
Here are soy's major effects on health:

• 2.4 times increased risk of developing Alzheimer’s disease
• Cognitive impairment
• Brain shrinkage and premature deterioration
• Produces steroidal hormones
• Produces estrogen-like compounds
• Vascular dementia
• Decrease brain calcium-binding proteins
• Early puberty in girls and retarded physical maturation in boys
• Unnatural menstrual patterns in women
• Malnutrition, since soybeans act as potent enzyme inhibitors
• Reduced protein digestion
• Interference with tyrosine kinase-dependent mechanisms required for optimal hippocampal function, structure and plasticity
• Inhibit tyrosine kinase to impair memory formation
• Inhibits dopamine
• Movement difficulties characteristic of Parkinson’s disease
• Depressed thyroid function
• Infants who receive soy formula are twice as likely to develop diabetes
• Birth defects
• Due to suppression of the thyroid, fluoride becomes much more toxic
• Inhibits zinc absorption

The Truth About Canola Oil
Many companies are selling canola oil as the "healthy" alternative, but canola oil is a bastardized oil made from genetically engineered rapeseed plants.  Canola oil, in fact, was invented in 1976.  It wasn't merely the product of selective breeding, as its proponents contend.  Its original D.N.A. parent, rapeseed, was banned for food oils, because it attacks the heart to cause permanent degenerative lesions.  Genetically engineered canola is not exactly the healthy choice either; and as mentioned earlier, it is officially an E.P.A. registered pesticide.  Part of the word games used to deceive us about canola oil involve the fact that it is more-or-less a healthy oil until it is actually heated.  Then it undergoes a chemical transformation.  So yes, canola is technically a healthy oil – provided that you do not actually cook any of your food in it.  As long as it remains cold and inside and air-tight bottle or test tube – it tests to be healthy!  However, once heated, canola oil produces high levels of 1,3-Butadiene, benzene, acrolein, formaldehyde, and other related compounds which become infused into the foods being cooked.
Canola has been banned from infant formulas because it stunts the growth, and there are likely other reasons not disclosed to the public.  It is obvious that canola shares the same hormone disruption tendencies.
Canola oil is also noted to produce cancer causing toxic fumes when heated at much lower temperatures than are required to cause smoking by other oils, and of course, heating is its intended use.  Rapeseed and canola oil fumes are the primary reason for the surprisingly high incidence of Asian lung cancers, despite tobacco smoking being a rarity.  Canola fumes have been known to kill pet birds, and many readers will remember that pet parakeets were once used in coal mines to detect the presence of poison gases.
While we do not always see eye-to-eye with Dr. Joseph Mercola, we do always respect him for having guts.  He was the first to go against the collective grain to attack the deceptive canola industry, and it was right that he did.  As reported by Dr. Mercola:

"Canola oil was developed from the rape seed, a member of the mustard family.  Rape seed is unsuited to human consumption because it contains a very-long-chain fatty acid called erucic acid, which under some circumstances is associated with fibrotic heart lesions.  It has a high sulphur content and goes rancid easily.  Baked goods made with canola oil develop mold very quickly.  During the deodorizing process, the omega-3 fatty acids of processed canola oil are transformed into the dangerous trans fatty acids, similar to those in margarine, and possibly more dangerous.  A recent study indicates that 'heart healthy' canola oil actually creates a deficiency of vitamin E, a vitamin required for a healthy cardiovascular system.  Other studies indicate that even low-erucic-acid canola oil causes heart lesions, particularly when the diet is low in saturated fat."

One of the retail 'vegetable' oils even boasts about containing Vitamin E.  Of course, this is the synthetic variant of Vitamin E, which actually does almost nothing; but in addition, it likewise becomes highly toxic whenever it is heated.  It is important to remember that this is inside a cooking oil, which of course, would certainly be heated.  This will inevitably make the oil even 'healthier', since the canola and soy were just not 'healthy' enough without it.  We really wondered why they did not simply add some paint thinner too – which is chemically similar to these oils when broken down by high heat.
To learn the painful details about the chemical industry shenanigans that are used to make canola oil supposedly safe for human consumption, see our previous article, The Bomb Shell Truth About Canola Oil.
Health Wyze Recommendations
Our recommendations include using extra virgin olive oil that is cold pressed for low heat recipes and using peanut oil for high heat recipes, such as frying.  Sunflower oil (not to be confused with safflower) is an acceptable alternative to olive oil.  Pure butter is good for use with practically every recipe, and butter should absolutely be a core component of every diet.   Always be watchful of the 'smoke point' temperature of an oil because smoking is an indication of dangerous bio-chemical break-down.
For more information about the smoking points of differing oils, reference our, Why Rancid 'Healthy' Oils Are More Dangerous Than The Bad Oils, article.

http://healthwyze.org/index.php/component/content/article/205-toxic-cooking-oils-redux-lies-and-deceptions-of-cooking-oils-and-their-labeling.html

Canola Oil and Soy Are Naturally Toxic

Do you remember the huge margarine scam of yesteryear? What about how it was mass-marketed as a healthier alternative to butter by the chemical industry? The medical establishment bought into it for 30 years, and then advantageously based an entirely new business segment upon fighting cholesterol. It was a convenient and lucrative partnership. The scientific scam was so masterful that the medical establishment is still direly warning us about how 'dangerous' butter is. In reality, butter contains a uniquely beneficial spread of nutrients and fats that are critical to heart, brain, dental, bone, and nervous system health. In fact, the epidemic of heart disease began in the mid twentieth century after butter and traditional oils were replaced in our diets by the new 'healthy' oils from chemical industry giants. There is little wonder why the Bible foretold that the Christ child would be raised on butter and honey, so that he would know the good from the bad.
Most people now know the dangers of the ungodly and unnatural chemically engineered hydrogenated oils.  Of course, these monstrosities are still doctor recommended, and are still just as profitable for the cardiac business (not to mention oncology).  Never eat anything containing a 'hydrogenated' ingredient, for your life could depend on it someday.
Manipulation Through Marketing and Commercial Cooking Oils
The chemical industry and our government just can't stop lying.  As a result, soy oil is still being promoted at retailers, despite all the revelations about it over the past decade.  However, it is interesting to see that the word 'soy' usually only appears inside the fine print on the back of the healthy vegetable oil containers, as if companies are beginning to hide it.  They indeed are.  Even though soy is now known to be an unhealthy oil by most health conscious people, companies are obviously much more willing to alter their marketing than their unethical practices.  Some of the oil containers boldly list olive oil; implying that it is their oil's main ingredient, but the labeling fine print often reveals that olive oil is the last (least used) ingredient.  The real and main ingredients are toxic combinations of soy and canola oil.  A few of the braver companies even emphasize canola on the front, since not everyone knows the dangers of canola oil yet.  When people do finally learn the truth about canola, you can be certain it will be the marketing (not the ingredients) that will change.  One toxic cooking oil product was even called (and this is no joke) 'Omega-3 Oil'.  Never mind that it is virtually impossible to extract raw omega-3 oil without it immediately breaking down into something completely different, especially whenever heat is added, or that the resultant break-down compounds are hazardous.  The 'Omega-3 Oil' was, without surprise, actually canola oil – which, by the way, loses all of its omega-3 and becomes toxic when heated.  Perhaps the heat break-down is considered to be just a minor detail for a cooking oil.
Canola Oil and Soy Are Naturally Toxic
Pesticides are rarely used on soybean plants or canola plants, because both plants are so toxic that insects avoid them.  Canola oil is officially an E.P.A. registered pesticide, and soy contains compounds that are designed specifically to disrupt hormones.

"The amount of phytoestrogens that are in a day’s worth of soy infant formula equals 5 birth control pills"

-- Mike Fitzpatrick, toxicologist

What The Soy Industry Never Told You
There is no such thing as an all-natural soy-based food, because soybeans are toxic in their natural state.  When you see a product that is claimed to have 'healthy all-natural soy', then make a mental note to never buy anything from the company.  That company has already proven that it will happily poison you, and lie to you for a little profit.
Soy must be processed in some manner for it to be safe for human consumption, and even then, it is not truly safe.  The fermentation processes historically used by Asian nations are no longer used today, and the overall health of modern-day Asians is rapidly declining.  Nowadays, soy is made 'safe' by chemical engineering in large scale food processing factories.  Putting all the toxic impurities and changes from the chemical engineering aside, the soy itself retains many of its original poisonous compounds that directly attack the thyroid, such as hormones designed to disrupt fertility.  Women are especially prone to experiencing horrific hormonal disorders like endometriosis from soy intake.  We are already getting enough chemically engineered hormones in our medicines, meats, eggs, cheeses, and milk to easily cause dozens of diseases, even without the dramatic hormone irregularities caused by the addition of soy.  We wonder how many miscarriages and how many of the record-breaking cases of infertility are the direct result of the bio-chemical onslaught coming from the soy industry.

"Tofu and other soybean foods contain isoflavones, three-ringed molecules bearing a structural resemblance to mammalian steroidal hormones.  White and his fellow researchers speculate that soy’s estrogen-like compounds (phytoestrogens) might compete with the body’s natural estrogens for estrogen receptors in brain cells.

"Plants have evolved many different strategies to protect themselves from predators.  Some have thorns or spines, while others smell bad, taste bad, or poison animals that eat them.  Some plants took a different route, using birth control as a way to counter the critters who were wont to munch.

"Plants such as soy are making oral contraceptives to defend themselves, says Claude Hughes, Ph.D., a neuroendocrinologist at Cedars-Sinai Medical Center.  They evolved compounds that mimic natural estrogen. These phytoestrogens can interfere with the mammalian hormones involved in reproduction and growth -- a strategy to reduce the number and size of predators."

--  John MacArthur

Mayonnaise and "Cold Pasteurization"
If being made with genetically engineered and chemically perverted soy oil were not already enough reason to avoid commercial mayonnaises, then there is perhaps an even more important reason.  All commercial mayonnaises are cold pasteurized.  Cold pasteurization is saturating a food with radiation to sterilize it.  Think 'radioactive' whenever you see something that has been cold pasteurized, and know that the food is laced with poisonous, cancer-inducing, radiolytic compounds, such as benzene; which are produced by the massive radiation exposure.  Benzene formation is a normal and expected occurrence anytime proteins are exposed to high levels of radiation.
Most people already know that microwaving food is both destructive nutritionally, and from a safety angle, but they do not know that the radiation of so-called cold pasteurization is many times worse than microwaved foods.  Therefore, it is prudent to pause for a moment to chronicle the long litany of issues again.  Modern commercial mayonnaise is made primarily of genetically engineered soy oil, which is heavily processed, and soy is known for severely disrupting hormones even before its processing.  The hormonal disruption caused by soy primarily effects women. About that processing: it is essential for foods because soy is poisonous in its natural organic state (containing natural insecticides), so there are never truly organic soy products for human consumption.  Furthermore, mayonnaise is made with hydrogenated oils, chemically engineered ingredients, unnatural radiolytic compounds that are extremely toxic and cancer-inducing, such as benzene. The product is likely to be still radioactive at the time of sale from its irradiation.
All that commercial mayonnaise really needs is some wormwood, a dead rat, and the blood from a chicken to finish the recipe.  Corn dogs are actually a health food in comparison.  Since the toxins in mayonnaise are bound inside various fats, and since the human body protects itself by storing toxins inside of its own fat cells, then it is easy to deduce exactly what mayonnaise does to a person's body.
For more information about radioactive foods, and the labeling tricks used for those, see the article, 'The F.D.A.'s Push For Radioactive ("Irradiated") Foods.
Here are soy's major effects on health:

• 2.4 times increased risk of developing Alzheimer’s disease
• Cognitive impairment
• Brain shrinkage and premature deterioration
• Produces steroidal hormones
• Produces estrogen-like compounds
• Vascular dementia
• Decrease brain calcium-binding proteins
• Early puberty in girls and retarded physical maturation in boys
• Unnatural menstrual patterns in women
• Malnutrition, since soybeans act as potent enzyme inhibitors
• Reduced protein digestion
• Interference with tyrosine kinase-dependent mechanisms required for optimal hippocampal function, structure and plasticity
• Inhibit tyrosine kinase to impair memory formation
• Inhibits dopamine
• Movement difficulties characteristic of Parkinson’s disease
• Depressed thyroid function
• Infants who receive soy formula are twice as likely to develop diabetes
• Birth defects
• Due to suppression of the thyroid, fluoride becomes much more toxic
• Inhibits zinc absorption

The Truth About Canola Oil
Many companies are selling canola oil as the "healthy" alternative, but canola oil is a bastardized oil made from genetically engineered rapeseed plants.  Canola oil, in fact, was invented in 1976.  It wasn't merely the product of selective breeding, as its proponents contend.  Its original D.N.A. parent, rapeseed, was banned for food oils, because it attacks the heart to cause permanent degenerative lesions.  Genetically engineered canola is not exactly the healthy choice either; and as mentioned earlier, it is officially an E.P.A. registered pesticide.  Part of the word games used to deceive us about canola oil involve the fact that it is more-or-less a healthy oil until it is actually heated.  Then it undergoes a chemical transformation.  So yes, canola is technically a healthy oil – provided that you do not actually cook any of your food in it.  As long as it remains cold and inside and air-tight bottle or test tube – it tests to be healthy!  However, once heated, canola oil produces high levels of 1,3-Butadiene, benzene, acrolein, formaldehyde, and other related compounds which become infused into the foods being cooked.
Canola has been banned from infant formulas because it stunts the growth, and there are likely other reasons not disclosed to the public.  It is obvious that canola shares the same hormone disruption tendencies.
Canola oil is also noted to produce cancer causing toxic fumes when heated at much lower temperatures than are required to cause smoking by other oils, and of course, heating is its intended use.  Rapeseed and canola oil fumes are the primary reason for the surprisingly high incidence of Asian lung cancers, despite tobacco smoking being a rarity.  Canola fumes have been known to kill pet birds, and many readers will remember that pet parakeets were once used in coal mines to detect the presence of poison gases.
While we do not always see eye-to-eye with Dr. Joseph Mercola, we do always respect him for having guts.  He was the first to go against the collective grain to attack the deceptive canola industry, and it was right that he did.  As reported by Dr. Mercola:

"Canola oil was developed from the rape seed, a member of the mustard family.  Rape seed is unsuited to human consumption because it contains a very-long-chain fatty acid called erucic acid, which under some circumstances is associated with fibrotic heart lesions.  It has a high sulphur content and goes rancid easily.  Baked goods made with canola oil develop mold very quickly.  During the deodorizing process, the omega-3 fatty acids of processed canola oil are transformed into the dangerous trans fatty acids, similar to those in margarine, and possibly more dangerous.  A recent study indicates that 'heart healthy' canola oil actually creates a deficiency of vitamin E, a vitamin required for a healthy cardiovascular system.  Other studies indicate that even low-erucic-acid canola oil causes heart lesions, particularly when the diet is low in saturated fat."

One of the retail 'vegetable' oils even boasts about containing Vitamin E.  Of course, this is the synthetic variant of Vitamin E, which actually does almost nothing; but in addition, it likewise becomes highly toxic whenever it is heated.  It is important to remember that this is inside a cooking oil, which of course, would certainly be heated.  This will inevitably make the oil even 'healthier', since the canola and soy were just not 'healthy' enough without it.  We really wondered why they did not simply add some paint thinner too – which is chemically similar to these oils when broken down by high heat.
To learn the painful details about the chemical industry shenanigans that are used to make canola oil supposedly safe for human consumption, see our previous article, The Bomb Shell Truth About Canola Oil.
Health Wyze Recommendations
Our recommendations include using extra virgin olive oil that is cold pressed for low heat recipes and using peanut oil for high heat recipes, such as frying.  Sunflower oil (not to be confused with safflower) is an acceptable alternative to olive oil.  Pure butter is good for use with practically every recipe, and butter should absolutely be a core component of every diet.   Always be watchful of the 'smoke point' temperature of an oil because smoking is an indication of dangerous bio-chemical break-down.
For more information about the smoking points of differing oils, reference our, Why Rancid 'Healthy' Oils Are More Dangerous Than The Bad Oils, article.

http://healthwyze.org/index.php/component/content/article/205-toxic-cooking-oils-redux-lies-and-deceptions-of-cooking-oils-and-their-labeling.html

Whole Food marketing poison as health food

Whole Food marketing poison as health food. The new soy promotion page is small, and can be found here.




With great shock I stumbled across this page promoting the use of soybean-based foods at the web site of Whole Food's Market.  I remember stopping momentarily in denial, while thinking that it just could not be so.  Then I remembered how much money they are making from soy foods, and how easily most people will turn on their best friends if enough money is at stake.  This situation with Whole Food's Market is an ugly reminder of how evil human nature can be; especially when money is involved.  They are almost certainly willingly poisoning customers who are still ignorant of the problems caused by soy consumption.

If you happen to be one of the people still uneducated about what soy really does to destroy human health, then visit Google with the search terms: 'soy health'.  Expect the results to be quite disturbing to you.  We mention this because certain stragglers will not believe us, and so we really want them to see it for themselves.  You'll read about soy induced infertility, miscarriages, premature puberty, obesity, hypothyroidism, endometriosis, and let's not forget about cancer.  In other words, if you are female, then this stuff could give you a permanent P.M.S. if consumed regularly.  By the way, insects wisely avoid soybeans due to its natural toxicity (before it's "chemically enhanced"), so at least we never have to worry about pesticide residue.  Did we forget to mention that all soybeans are genetically engineered now?
Whole Food's Market Had This To Say

"Soy has been traditionally prepared and consumed in a fermented form (miso, tamari, and tempeh). Fermenting soy reduces the quantities of phytic acid (which can interfere with the absorption of minerals like calcium, iron and zinc) and renders the soy more digestible, in addition to providing beneficial microorganisms."

This was some incredibly smooth marketing that was mean to obscure a few important facts.  They neglected to mention that soy isn't fermented with the safe methods that were used in ancient Asia anymore.  Now, "fermentation" (wink), is done with chemical engineering in huge factories -- ironically to make the naturally toxic soy plant somewhat non-toxic.  We probably don't need to expand on that, because I am sure the slight-of-hand is fairly clear.  They amazingly admit that non-chemically engineered soy naturally disrupts a body's ability to absorb nutrition, which is the most common route to serious chronic diseases.  The real question here is if soy is more poisonous before or after the modern chemical enhancements?  Either way, Whole Food's Market has painted itself into a corner by trying to look good on a topic that it clearly cannot be honest about.

Practically everyone who has read about soy in the last 5 years knows that modern, factory enhanced soy has absolutely been proven to be extremely harmful to health, so one might wonder where Whole Food's Market got its information.  According to their own web site, they found one (and only one) source of information that was willing to publicly agree with them.  It was an organization calling itself Stevens & Associates.  Who or what is Stevens & Associates?  That's a good question, for which no person seems to know the answer.  Is it just a Whole Food's Market sock puppet?  It does seem to be cloaked in secrecy.  Their supposed web site at soyworld.com is registered to Roger H. Stevens, who from our preliminary research appears to be a one-man marketing operation working for the soybean industry.  Stevens & Associates Roger Stevens also has the prestige of writing the F.A.Q. for soybeans, so it must be quite an honor being the one self-appointed expert who has all the facts right.

Please read our in-depth article about Canola and soybeans entitled, Toxic Cooking Oils Redux:  Lies and Deceptions Of Cooking Oils and Their Labeling, if you haven't already.  Also, please join us in encouraging Whole Food's Market to stop lying, and stop poisoning its customers.

http://healthwyze.org/index.php/component/content/article/234-with-friends-like-whole-foods-market-promoting-soy-foods-who-needs-enemies.html