The Valley’s Original Free Health and Wellness Publication
Coachella Valley MARCH/APRIL 2012 • VOL 25
What’s Really In Your Food?
The food industry's most evil ingredients By Mike Adams of NaturalNews.com
Ever wonder what's really in the food sold at grocery stores around the world? People keep asking me, "What ingredients should I avoid?" So I put together a short list that covers all the most toxic and disease-promot- ing ingredients in the food supply. These are the substances causing can- cer, diabetes, heart disease and leading to tens of billions of dollars in unnecessary health care costs across America (and around the world).
If you want to stay healthy and out of the hospital, read ingredients labels and make sure you avoid all these ingredients:
Acrylamides - Toxic, cancer-causing chemicals formed in foods when carbohydrates are exposed to high heat (baking, frying, grilling). They're present in everything from bread crusts to snack chips, and because they aren't intentional ingredi- ents, acrylamides do NOT have to be listed on la- bels.
Aspartame - Chemical sweetener that causes neu- rological disorders, seizures, blurred vision and migraine headaches.
Autolyzed Proteins - Highly processed form of protein containing free glutamate and used to mimic the taste-enhancer chemical MSG.
BPA (Bisphenol-A) - A hormone mimicking chemical found in nearly all food packaging plas- tics. Active in just parts per billion, BPA promotes cancer, infertility and hormone disorders. It also "feminizes" males, promoting male breast growth and hormone disruption.
Casein - Milk proteins. Hilariously, this is widely used in "soy cheese" products that claim to be al- ternatives to cow's milk. Nearly all of them are
made with cow's milk proteins.
Corn Syrup - Just another name for High Fructose Corn Syrup (see below). Frequently used in infant formula products.
Food Colors - FD&C Red #40, for example, is linked to behavioral disorders in children. Nearly all artificial food colors are derived from petro- leum, and many are contaminated with alu- minum.
Genetically Modified Ingredients - Not currently listed on the label because the GMO industry (Monsanto and DuPont) absolutely does not want people to know which foods contain GMOs. Nearly all conventionally grown corn, soy and cotton are GMOs. They're linked to severe infertil- ity problems and may even cause the bacteria in your body to produce and release a pesticide in your own gut. If you're not eating organic corn, you're definitely eating GMO corn.
High Fructose Corn Syrup - A highly processed liquid sugar extracted with the chemical solvent glutaraldehyde and frequently contaminated with mercury. It's also linked to diabetes, obesity and mood disorders. Used in thousands of grocery items, including things you wouldn't suspect like pizza sauce and salad dressings.
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Parkinson’s Do You or a Loved One have Parkinson’s?
Did you know that research shows that exercise can improve brain functioning? It may also slow disease progression through principles of neural plasticity. This is the brain’s ability to make new pathways, learn new skills, even in the presence of a disease like Parkinson’s. Read more on page 8.
Acid-Reflux and Other Health Challenges Vanquish
In my work as a health prac- titioner for over twenty-three years, I have seen a huge in- crease in the number of peo- ple who have problems with acid-reflux. Of the hundreds of people I have seen with this condition, I do not re- member ever seeing one person that manifested the symptom of acid-reflux that did not have a hiatal hernia. Read more on page 7.
Circulating Tumor Cell Test In 2004, a test was developed to monitor cancer growth that is proving to ultimately provide a more realistic outcome of the disease, and more impor- tantly, allow for more effective treatment choices. CTC tests for cancer cells in the peripheral circula- tion. Read more on page 12.
How Google Determines Your Website’s Importance
One Google mirror of human social life has to do with the level of au- thority Google gives your site. Google ranks every site (that it can read) on a scale of 0-10 as a determinant of how important the site is. weight. Read more on page 4.
Continued on page 10
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