Health Information Page

Information about all issues health and fitness related.  Check back often for updated information and new health related articles.  

MSG and Obesity

I don't know where the following Canadian article originated from or who wrote it, but I find it relevant and important.  It's a long article, but provides great information about everyday foods.

MSG & Obesity
Migraine sufferers already know about MSG. Read on... and be aware...

MSG The food additive MSG (Mono-Sodium Glutamate) is a slow poison. MSG hides behind 25 or more names, such as 'Natural Flavouring.' MSG is even in your favourite coffee from Tim Horton's and other brand-name coffee shops!

I wondered if there could be an actual chemical causing the massive obesity epidemic, and so did a friend of mine, John Erb. He was a research assistant at the University of Waterloo in Ontario, Canada, and spent years working for the government. He made an amazing discovery while going
through scientific journals for a book he was writing called The Slow Poisoning of America.

In hundreds of studies around the world, scientists were creating obese mice and rats to use in diet or diabetes test studies. No strain of rat or mice is naturally obese, so scientists have to create them. They make these creatures morbidly obese by injecting them with MSG when they are first
born. The MSG triples the amount of insulin the pancreas creates, causing rats (and perhaps humans) to become obese. They even have a name for the fat rodents they create: 'MSG-Treated Rats.'

When I heard this, I was shocked. I went into my kitchen and checked the cupboards and the refrigerator. MSG was in everything -- the Campbell's soups, the Hostess Doritos, the Lays flavoured potato chips, Top Ramen, Betty Crocker Hamburger Helper, Heinz canned gravy, Swanson frozen prepared meals, and Kraft salad dressings, especially the 'healthy low-fat' ones.

The items that didn't have MSG marked on the product label had something called 'Hydrolyzed Vegetable Protein,' which is just another name for Monosodium Glutamate.

It was shocking to see just how many of the foods we feed our children everyday are filled with this stuff. MSG is hidden under many different names in order to fool those who read the ingredient list, so that they don't catch on. (Other names for MSG are 'Accent, 'Aginomoto,' 'Natural Meat Tenderizer,' etc.)

But it didn't stop there.

When our family went out to eat, we started asking at the restaurants what menu items contained MSG. Many employees, even the managers, swore they didn't use MSG.

But when we ask for the ingredient list, which they grudgingly provided, sure enough, MSG and Hydrolyzed Vegetable Protein were everywhere.

Burger King, McDonald's, Wendy's, Taco Bell, every restaurant -- even the sit-down eateries like TGIF, Chili's, Applebee's, and Denny's -- use MSG in abundance. Kentucky Fried Chicken seemed to be the WORST offender: MSG was in every chicken dish, salad dressing. and gravy. No wonder I loved to eat that coating on the skin -- their secret spice was MSG!

So why is MSG in so many of the foods we eat? Is it a preservative, or a vitamin?

Not according to my friend John Erb. In his book The Slow Poisoning of America, he said that MSG is added to food for the addictive effect it has on the human body.

Even the propaganda website sponsored by the food manufacturers lobby group supporting MSG explains that the reason they add it to food is to make people eat more.

A study of the elderly showed that older people eat more of the foods that it is added to. The Glutamate Association lobbying group says eating more is a benefit to the elderly, but what does it do to the rest of us?

Betcha can't eat [just] one,' takes on a whole new meaning where MSG is concerned! And we wonder why the nation is overweight!

MSG manufacturers themselves admit that it addicts people to their products. It makes people choose their product over others, and makes people eat more of it than they would if MSG wasn't added.

Not only is MSG scientifically proven to cause obesity, it is an addictive substance. Since its introduction into the American food supply fifty years ago, MSG has been added in larger and larger doses to the pre-packaged meals, soups, snacks, and fast foods we are tempted to eat
everyday.

The FDA has set no limits on how much of it can be added to food. They claim it's safe to eat in any amount. But how can they claim it's safe when there are hundreds of scientific studies with titles like these:

'The monosodium glutamate (MSG) obese rat as a model for the study of exercise in obesity.' Gobatto CA, Mello MA, Souza CT, Ribeiro IA. Res Commun Mol Pathol Pharmacol. 2002.

Adrenalectomy abolishes the food-induced hypothalamic serotonin release in both normal and monosodium glutamate-obese rats.' Guimaraes RB, Telles MM, Coelho VB, Mori C, Nascimento CM, Ribeiro. Brain Res Bull. 2002 Aug.

Obesity induced by neonatal monosodium glutamate treatment in spontaneously hypertensive rats: An animal model of multiple risk factors.' Iwase M, Yamamoto M, Iino K, Ichikawa K, Shinohara N, Yoshinari Fujishima. Hypertens Res. 1998 Mar.

Hypothalamic lesion induced by injection of monosodium glutamate in suckling period and subsequent development of obesity.' Tanaka K, Shimada M, Nakao K Kusunoki. Exp Neurol. 1978 Oct.

No, the date of that last study was not a typo; it was published in 1978. Both the 'medical research community' and ?food manufacturers' have known about the side effects of MSG for decades.

Many more of the studies mentioned in John Erb's book link MSG to diabetes, migraines and headaches, autism, ADHD, and even Alzheimer's.

So what can we do to stop the food manufactures from dumping this fattening and addictive MSG into our food supply and causing the obesity epidemic we now see?

Several months ago, John Erb took his book and his concerns to one of the highest government health officials in Canada . While he was sitting in the government office, the official told him, 'Sure, I know how bad MSG is. I wouldn't touch the stuff.' But this top-level government official refuses
to tell the public what he knows.

The big media doesn't want to tell the public either, fearing issues with their advertisers. It seems that the fallout on the fast food industry may hurt their profit margin. The food producers and restaurants have been addicting us to their products for years, and now we are paying the price
for it. Our children should not be cursed with obesity caused by an addictive food additive.

But what can I do about it? I'm just one voice! What can I do to stop the poisoning of our children, while our governments are insuring financial protection for the industry that is poisoning us?

This message is going out to everyone I know in an attempt to tell you the truth that the corporate-owned politicians and media won't tell you.

The best way you can help to save yourself and your children from this drug-induced epidemic is to forward this article to everyone. With any luck, it will circle the globe before politicians can pass the legislation protecting those who are poisoning us.

The food industry learned a lot from the tobacco industry. Imagine if big tobacco had a bill like this in place before someone blew the whistle on nicotine?

If you are one of the few who can still believe that MSG is good for us and you don't believe what John Erb has to say, see for yourself. Go to the National Library of Medicine at www.pubmed.com.

Type in the words 'MSG Obese' and read a few of the 115 medical studies that appear.

We the public do not want to be rats in one giant experiment, and we do not approve of food that makes us into a nation of obese, lethargic, addicted sheep, feeding the food industry's bottom line while waiting for the heart transplant, the diabetic-induced amputation, blindness, or other obesity-induced, life-threatening disorders.

With your help we can put an end to this poison.

Do your part in sending this message out by word of mouth, e-mail, or by distribution of this printout to your friends all over the world and stop this 'Slow Poisoning of Mankind' by the packaged food industry.

Blowing the whistle on MSG is our responsibility, so get the word out.
 

Back To Top

The Importance of Water

Many of us looking to shed unwanted pounds of stored body fat, sometimes have trouble reaching the goals that we setup for ourselves.  No matter how many times we’ve tried in the past, no matter how hard we workout or how perfectly we eat, we just can’t seem to reach that final stage of our goal...of reaching that certain clothing size, or finally seeing the abs that we have been working so hard to get.  You finally came to the realization that the latest “so-called” miracle fat loss pill really didn’t do a lot for your goals, needless to say the newest “Abs contraption” that you purchased from a late night infomercial didn’t fare any better. 

What if I were to tell you that you don’t need any “so-called” miracle pill (or late night infomercial contraption) to help you lose unwanted body fat?  What if I were to tell you that the best fat burner you could ever possibly use is absolutely free? 

The fact is, more often than not, most go throughout the day without consuming the proper amounts of water (in turn not allowing our metabolism to reach its full fat burning potential).  When your metabolism is running slower than it should be stored adipose (fat) tissue has no other option but to hang on, and even continues to build with every extra calorie that you consume that your body doesn’t expend. 

Throughout my research over the years I have read expert opinions ranging from one extreme to the other.  From, “Water…the miracle fat burner” to “Water does not contribute to overall fat loss.”  These are not made up examples, but more or less direct quotes from past articles I have personally read…and they both came from professionals holding degrees (Masters and PHD respectively).  This would be enough to confuse the average person who doesn’t know a lot about nutrition…but that’s what I hope to change.

Water not only helps to shed unwanted pounds, but also serves many other purposes for maintaining a healthy body and mind:

• Helps to regulate overall body temperature
• Ensures the proper transport of nutrients and oxygen to the cells
• Aids in the prevention of muscle and joint injury
• Enhances the brain’s ability to function properly
• Aides in flushing out unwanted toxins 

While most physicians cite 1 cup of liquids per hour as being sufficient intake for the average person, it has been my personal experience that it takes a little more for most anyone who lives a somewhat active lifestyle.  For myself, working out 5 days per week, I make sure to consume at least one gallon of water per day (not counting other drinks within this daily total).  This has been something that I have practiced for the past six years, with nothing but stellar results in the aid of fat loss and prevention, and maintaining a healthy body.

Here’s to reaching your goals!

Will Newsome
Certified PFT
 

Back To Top

Calm yourself with Internal Chi Breathing

Breathing: Breathing provides your body with the oxygen your muscles need in order to get rid of the toxins that can make you sick, stiff and sore. Good deep breathing comes from the diaphragm (belly area). Most people breath to shallow using the chest muscles.
 
How to breathe: Place your hands on your lower ribs and take a slow, deep breath in through your nose. Try to make that breath push your hands out, while at the same time keeping your shoulders relaxed. Breathe out slowly through your nose or through pursed lips, allowing your hands to move in with your rib cage. Practice breathing this way every day until it feels natural to you.

Making a Chi Stick: Cut a dowel rid about 12 inches long. Lightly sand the ends.

Using your Chi Stick: Hold your Chi stick, palms facing together with the Chi stick in between. With one leg in front and one in back , knees slightly bent begin rocking as if you were in a rocking chair. As you move forward in your rock you will slowly exhale (getting rid of the toxins in your body) as you rock back you will inhale (bringing fresh oxygenated air back into the body). Continue this movement for a minimum of 40 complete breaths or starting with 10 minutes a day.

Commitment to a Healthier You: Find a friend or your trainer and commit tonight to a practice for 100 days. Have your friend or trainer sign your Chi stick. Each day that you practice put an x on your stick, until you have 100 times. It will become a part of your daily routine. This is your time! Think good positive thoughts or listen to the breath during your practice.

Tai Chi Class information at Elite Physiques.
 

Back To Top

Plastic Health Information
Know your numbers when it comes to reheating plastic

When it comes plastic, it’s something we use everywhere. In the microwave, dishwasher and in the refrigerator. But some recent studies claim certain plastics should not be used near food.

Plastics are generally safe. However, some plastics contain chemical additives which can leak into our food when plastic is exposed to conditions such as heat. And these additions are linked to increased risk of birth defects, prostate cancer and breast cancer. These recent studies are outlined in the current issue of Organic Style Magazine.


Plastics are numbered in a system from 1-7, and that's basically to make them easier to recycle. There are some plastics you should avoid. Numbers 3, 6 & 7 are plastics to stay away from. Numbers 4 & 5 are generally safer.

Numbers 1 and 2 are one-time use plastics, such as water bottles and margarine tubs (be sure and check, though.) The numbers are located in a triangle on the bottom. If not, call the manufacturer. Now to be safe, skeptics say there are some plastic dos and don’ts.


Avoid These Plastics with Food (never heat anything in plastic with these numbers on them)
3, 6, 7

One Time Usage Plastics (water bottles, margarine tubs)
1, 2

Safer Plastics Recycle Numbers
4, 5

****Never put plastic in the microwave.*****
That includes plastic containers like Tupperware. It also includes plastic wrap and Styrofoam, and that's because when you put them in the microwave, the chemicals react to the heat and can leak into your food.  Instead, use microwave-safe ceramic and glass. Wash plastic containers by hand.

Storing Food
When it comes to storing food in the fridge, use safer plastics, like number 4 and 5 plastics, but if you have food that leaves oily residue like tomato sauce, and will require scouring to get them clean, store them in glass, because scouring causes scratches and the chemicals can leak out. Non-oily foods should be fine.

Another thing to look out for are sandwich bags. If you are going to be storing fatty foods like meat, cheese or even a peanut butter and jelly sandwich, you should know there is a chemical in the plastic that can react to those types of foods. So you should wax paper.

See the following News Release for information about plastic safety and food.  Sign up for our free newsletter to hear about quarterly educational meetings and about good nutrition & health. Also check out www.westonaprice.org for more information or contact Sherry Macdonald, Nutrition and Lifestyle Coach, at 740-548-3637.


NEWS RELEASE
Subject: Dioxins
Plastic Wrap Toxins
Author: Julie Klotter Issue: Jan, 2001

As a seventh grade student, Claire Nelson learned that di(ethylhexyl)adepate (DEHA), considered a carcinogen, is found in plastic wrap. She also learned that the FDA had never studied the effect of microwave cooking on plastic-wrapped food. Claire began to wonder: "Can cancer-causing particles seep into food covered with household plastic wrap while it is being micro waved?"

Three years later, with encouragement from her high school science teacher, Claire set out to test what the FDA had not. Although she had an idea for studying the effect of microwave radiation on plastic-wrapped food, she did not have the equipment. Eventually, Jon Wilkes at the National Center for Toxicological Research in Jefferson, Arkansas, agreed to help her. The research center, which is affiliated with the FDA, let her use its facilities to perform her experiments, which involved micro waving plastic wrap in virgin olive oil. Claire tested four different plastic wraps and "found not just the carcinogens but also xenoestrogen was migrating into the oil].. Xenoestrogens are linked to low sperm counts in men and to breast cancer in women.

Throughout her junior and senior years, Claire made a couple of trips each week to the research center, which was 25 miles from her home, to work on her experiment. An article in Options reported that "her analysis found that DEHA was migrating into the oil at between 200 parts and 500 parts per million. The FDA standard is 0.05 parts per billion." Her summarized results have been published in science journals. Claire Nelson received the American Chemical Society's top science prize for students during her junior year and fourth place at the International Science and Engineering Fair (Fort Worth,Texas) as a senior.

"Carcinogens -- At 10,000,000 Times FDA Limits" Options May 2000. Published by People Against Cancer, 515-972-4444.

On Channel 2 (Huntsville, AL) this morning they had a Dr. Edward Fujimoto from Castle Hospital on the program. He is the manager of the Wellness Program at the hospital. He was talking about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers.

This applies to foods that contain fat. He said that the combination of fat, high heat and plastics releases dioxins into the food and ultimately into the cells of the body. Dioxins are carcinogens and highly toxic to the cells of our bodies.

Instead, he recommends using glass, Corning Ware, or ceramic containers for heating food. You get the same results without the dioxins. So such things as TV dinners, instant Ramin Noodles and soups, etc., should be removed from the container and heated in something else.

Paper isn't bad but you don't know what is in the paper. Just safer to use tempered glass, Corning Ware, etc. He said we might remember when some of the fast food restaurants moved away from the foam containers to paper. The dioxin problem is one of the reasons.

Pass this on to your friends....

To add to this: Saran wrap placed over foods as they are nuked, with the high heat, actually drips poisonous toxins into the food. Use paper towel instead.

Back To Top

How to Get Sick: Get Your Cavities Filled With Mercury

For more than 150 years, the dental profession has carefully avoided using the term "mercury" when describing the material used to fill tooth cavities for millions of Americans. They call it "silver amalgam," "silver fillings," or "amalgam fillings." The true composition of dental amalgam is, in fact, 45 to 55 percent mercury, with about 30 percent silver and other metals such as copper, tin, and zinc. Mercury is a heavy metal toxin that has been linked to digestive disorders, fatigue, emotional problems, immune system suppression, and neurological problems.

While dentists have been slow to embrace the idea that mercury is dangerous, several recent court cases have put the spotlight on mercury and the health problems it can cause. Talk to your doctor about alternatives to mercury fillings. Composite fillings are entirely safe, and they blend right into your teeth. You'll help your health and you'll avoid all that conspicuous silver.

Back To Top

The 10 Most Common Toxins
The following toxins are among the most prevalent in our air, water and/or food supply. This list is by no means all-inclusive, as thousands of other toxins are also circulating in our environment. Keep reading to find out tips to avoid these toxins and others as much as possible.

1. PCBs (polychlorinated biphenyls): This industrial chemical has been banned in the United States for decades, yet is a persistent organic pollutant that's still present in our environment.
   Risks: Cancer, impaired fetal brain development
   Major Source: Farm-raised salmon. Most farm-raised salmon, which accounts for most of the supply in the United States are fed meals of ground-up fish that have absorbed PCBs in the environment and for this reason should be avoided.
2. Pesticides: According to the Environmental Protection Agency (EPA), 60 percent of herbicides, 90 percent of fungicides and 30 percent of insecticides are known to be carcinogenic. Alarmingly, pesticide residues have been detected in 50 percent to 95 percent of U.S. foods.
   Risks: Cancer, Parkinson's disease, miscarriage, nerve damage, birth defects, blocking the absorption of food nutrients
   Major Sources: Food (fruits, vegetables and commercially raised meats), bug sprays
3. Mold and other Fungal Toxins: One in three people have had an allergic reaction to mold. Mycotoxins (fungal toxins) can cause a range of health problems with exposure to only a small amount.
   Risks: Cancer, heart disease, asthma, multiple sclerosis, diabetes
   Major Sources: Contaminated buildings, food like peanuts, wheat, corn and alcoholic beverages
4. Phthalates: These chemicals are used to lengthen the life of fragrances and soften plastics.
   Risks: Endocrine system damage (phthalates chemically mimic hormones and are particularly dangerous to children)
   Major Sources: Plastic wrap, plastic bottles, plastic food storage containers. All of these can leach phthalates into our food.
5. VOCs (Volatile Organic Compounds): VOCs are a major contributing factor to ozone, an air pollutant. According to the EPA, VOCs tend to be even higher (two to five times) in indoor air than outdoor air, likely because they are present in so many household products.
   Risks: Cancer, eye and respiratory tract irritation, headaches, dizziness, visual disorders, and memory impairment
   Major Sources: Drinking water, carpet, paints, deodorants, cleaning fluids, varnishes, cosmetics, dry cleaned clothing, moth repellants, air fresheners.  More on VOC's.
6. Dioxins: Chemical compounds formed as a result of combustion processes such as commercial or municipal waste incineration and from burning fuels (like wood, coal or oil).
   Risks: Cancer, reproductive and developmental disorders, chloracne (a severe skin disease with acne-like lesions), skin rashes, skin discoloration, excessive body hair, mild liver damage
   Major Sources: Animal fats: Over 95 percent of exposure comes from eating commercial (non-organic) animal fats.
7. Asbestos: This insulating material was widely used from the 1950s to 1970s. Problems arise when the material becomes old and crumbly, releasing fibers into the air.
   Risks: Cancer, scarring of the lung tissue, mesothelioma (a rare form of cancer)
   Major Sources: Insulation on floors, ceilings, water pipes and healing ducts from the 1950s to 1970s.
8. Heavy Metals: Metals like arsenic, mercury, lead, aluminum and cadmium, which are prevalent in many areas of our environment, can accumulate in soft tissues of the body.
   Risks: Cancer, neurological disorders, Alzheimer's disease, foggy head, fatigue, nausea and vomiting, decreased production of red and white blood cells, abnormal heart rhythm, damage to blood vessels
   Major Sources: Drinking water, fish, vaccines, pesticides, preserved wood, antiperspirant, building materials, dental amalgams, chlorine plants
9. Chloroform: This colorless liquid has a pleasant, nonirritating odor and a slightly sweet taste, and is used to make other chemicals. It's also formed when chlorine is added to water.
   Risks: Cancer, potential reproductive damage, birth defects, dizziness, fatigue, headache, liver and kidney damage.
   Major Sources: Air, drinking water and food can contain chloroform.
10. Chlorine: This highly toxic, yellow-green gas is one of the most heavily used chemical agents.
    Risks: Sore throat, coughing, eye and skin irritation, rapid breathing, narrowing of the bronchi, wheezing, blue coloring of the skin, accumulation of fluid in the lungs, pain in the lung region, severe eye and skin burns, lung collapse, reactive airways dysfunction syndrome (RADS) (a type of asthma)
    Major Sources: Household cleaners, drinking water (in small amounts), air when living near an industry (such as a paper plant) that uses chlorine in industrial processes.

By Dr. Joseph Mercola
     with Rachael Droege
Excerpt from the Mercola website.
Complete article here.

VOCs
The new-car smell comes largely from chemicals known as volatile organic compounds, or VOCs. These leach from glues, paints, vinyls and plastics in the passenger compartment. They have been known to cause headaches, sore throats, nausea, and drowsiness, and prolonged exposure to high concentrations can lead to cancer. Sitting in a new car can subject riders to toxic emissions several times above the safety limits. The problem tends to dissipate after about six months.

Excerpt from USA Today September 26, 2005