Thursday, August 23, 2012

Aspartame Addictions


How many of us were raised on soda pop and fresca and coke and seven up and kool aid? Pretty much sugary, eh? As we aged we were introduced to the sugar free additives so we could continue to lose weight and feel great. But just like the microwave and spraying the parameters of our home with pesticides, cleaning our toilets with chlorox, scrubbing our floors with ammonia infusing our bodies with toxins we later confronted, we thought nothing of the new sugar free products. In fact we welcomed them.

Then we got suspicious when we read things on the internet.

To condense, Dr. Mercola M.D. who awakens us to our reality, said it bluntly. Aspartame is found in more than 6,000 products and consumed by over 200 million people worldwide. ( I would venture to say those numbers are low) Just for one example, how many people chew gum? Most have aspartame. Standing in the grocery line one day I tried to read all the gum brands ingredients. I found some with sugar as the first named yet 6 words down, was aspartame. Pretty conflicting and deeply disturbing. On some rare finds, xylitol, sorbital or mannitol were listed. ( side effects are runs to the bathroom!)

Here is a breakdown of aspartame's three chemicals.
(1) amino acids aspartic acid ( 40%)
(2) phenylalanine (50%)
(3) methanol ( 10%)

Now the really bad news.

Aspartate ( aspartic acid) acts as a neurotransmitter in your brain by relaying information from neuron to neuron. Too much aspartate kills neurons by allowing too much calcium in the cells. This triggers excess free radicals which kill more cells. Dr. Russell Blaylock, MD refers to aspartame as "excitotoxins " because they excite or stimulate the neural cells to death. What happens next? This is a prelude to MS, Parkinsons, Alzheimers, memory and hearing loss, hormone problems, Epilepsy, AIDS, brain lesions, all seen with neurocellular death.

Phenylalanine is an amino acid and normally found in the brain but people with the genetic disorder phenylketonuria ( PKU)( I observed PKU kids as a nursing student and it was heartbreaking) cannot metabolize it, thus high amounts occur in the brain. It has been researched that when aspartame is ingested along with carbs, (i.e. diet coke and pizza) it can lead to excess levels of phenylalanine, even if you do not have PKU. With high brain phenylalanine there is low serotonin that leads to emotional disorders like depression and schizophrenia.

Methanol is a deadly poison. Free methanol is created from aspartame when heated to 86 degrees. You can imagine what foods need heating, like hot water in sugar free jello to mix. Worse, methanol breaks down into formic acid and formaldehyde, a deadly neurotoxin.  Even the U.S. EPA says methanol is considered a cumulative poison ( builds up in the system) due to the low rate of excretion. They recommended a limit of 7.8 mg/day but one liter of aspartame sweetened beverage contains 56 mg. Heavy users consume up to 32 times the EPA limit. One diet soda has 180 mg aspartame!
Symptoms? vision problems, Headaches, ear buzzing, dizziness, nausea, GI problems, weakness and numbness and shooting pains in arms and legs, memory lapses and behavior disturbances.

There are households that allow diet beverages for breakfast and you know lunch and dinner are on board as well. And what about the school age child that stops at the convenience store on the way home to get one? Is it a wonder our academic levels wane?

If you read this article and get a shock to your system, make changes. Serve almond milk, coconut milk, unsweetened iced tea, fresh pure water! Our bodies are made up of mostly water and this is how we all survive. So many symptoms are due to hypovolemia, not enough volume in the blood, not enough water.

Take heed.


Bettye Cart and Dr. Mercola M.D.

Monday, August 13, 2012

Why Butter is Better than Margarine

I came across some poignant material from the Weston Price Foundation. Dr. Price was a dentist from the late 1880's and died a year after I was born. It was 1930 when his dental research shifted radically to nutrition. To this day, journals and research and scientists in nutrition laude his work. The following material I post will be from his work.

                                   


I always loved butter ever since my father brought home hot Italian bread and real butter to spread it right. I admit now it was the bread not the butter that made me seek a better health regimen. My Mom was the one who bought the Imperial margarine and we were compelled to use that in baking. That dichotomy forced me to choose the better flavor, butter. When six children had to be fed, we grabbed what was available. Age teaches us a more educated approach.

What I learned later was how nutritious butter was. It contains many nutrients that protect against heart disease for starts. Vitamin A, D, K and E, lecithin, iodine, selenium. The Vitamin A, D, and K are essential for calcium and phosphorus absorption and that translates to thyroid health as well because of the iodine. Butter is creamed in the high mountainous regions because they have a deficiency for fish, so the butter protects against goiter. Glycospinolipids in butterfat protects against gastro-intestinal infections.The fatty acids in butter have strong anti-tumor effects. Back in my era, cows grazed on grass and those were the cows that offered conjugated linoleic acid ( CLA) for excellent protection against cancerous tumors. I also learned about the anti-stiffness factor, protecting against calcification in joints. Here was something of worth to know. If you took a calf and fed it pastuerized milk, they do NOT thrive and they develop joint stiffness. Then why give it to humans?

Margarine is fake but we didn't know any better as children in the fifties and sixties. It is unnatural because it is partially hydrogenated. Now we know about the transfats contributing to disease. Simply put, the fat turns liquid vegetable oil into solid fat. That was in our body!

Margarine also has free radicals  because of the toxic breakdown products through high temperature processing. More disease.

The Vitamins are now synthetic, especially A and has an opposite and detrimental effect on our biology.

They add emulsifiers and preservatives; hexane and solvents for the extraction process. Chemical toxicity.

Worse, they bleach it because partially hydrogenated vegetable oil is a grey color. So yellow coloring added for purchase.

Artificial flavors , mono and diglycerides which also have trans fats, soy protein isolate which contributes to thyroid dysfunction and digestive disorders.

Sterols are in there which adds another whole set of complex factors. These are cholesterol lowering qualities but really are estrogen compounds, causing endocrine problems.

There it is. All the nuances of products touting their low fat and low caloric lab created butters which are not real have people shopping for less quality producing more toxicity.

We just need to get back to basics, a simpler way of eating like our great grandparents. Extra virgin olive oil, organic refined coconut oil, and butter add the better quality fat to cooking. You don't have to use butter like Paula Deen used to, all in small portions and in moderation.

Be wise.


Bettye Cart

Friday, August 10, 2012

Why Cow's Milk is the most Anti-Health Food

Have you ever asked yourself why there is all this hype about "Got milk?" while the consumption of dairy foods in the U.S. ranks among the highest per capita in the world of women who suffer from osteoporosis? The RDA is climbing higher telling us that we now need more calcium from the 1990's version of 800 mg a day up to 1200 mg a day. And why do they have to fortify all the cereals, breads etc with synthetic calcium and we are still calcium deficient? Maybe it is because so many of us cannot utilize the calcium. Why?


                                   

Calcium in milk is bound molecularly to the protein ( casein). If your stomach acid is neutralized and you are unable to break down the protein, you cannot get any benefit from calcium.

The immune system. Microphages will envelop milk protein to protect the body and when the amount ingested exceeds that which the microphages can handle, the body will then begin to surround them with mucus. Overloaded=hardened mucus. Ever feel your throat and sinuses gunky after an ice cream cone or a bowl of cereal and milk?

The thick and hardened mucus begins to collect in the body in various ways. It causes mucus plugs in the bile ducts preventing the release of bile. ( bile emulsifies fats and stimulates the bowel movement).

It causes mucus plugs in the liver preventing filtering of the blood and processing of hormones and neurotransmitters.

It hardens into a plaque in the intestine preventing the absorption of nutrients in the small intestine and blocks the peristaltic movement of the large intestine.

It hardens as a plaque in the arteries causing atherosclerosis and congestive heart failure.

And if that is not enough of a damaging response, the cells will take in the mucus from the bloodstream where it will harden inside them. The mucus plaque is also known as fibrin and if left undissolved is the precursor to cysts and tumors.
Milk has the ability to congest and constipate the body more thoroughly than even hydrogenated oil. This is now the perfect condition for disease to develop.

The answer to all this? Do not drink or consume milk products and find alternatives like almond milk, rice milk, coconut milk. Eat almonds, 5 oz a day gives the highest amount of calcium: 355 mg. One cup of tahini has 261 mg of calcium. Three small valencia oranges has  219 mg of calcium. One cup of cooked white beans has  191 mg of calcium, 1 cup of okra has 177 mg, 1 Tbs of blackstrap molasses has 172 mg of calcium. 12 oz of broccoli has 158 mg, 5 oz of raw walnuts has 140 mg, 4 figs dried or otherwise has 124 mg, lettuce greens has 121 mg, carrot juice 16 oz has 114 mg.

Use goat milk products, delicious goats yogurt plain ( Trader Joes) and goat gouda or soft goat cheese. For Italian sprinkling, sheeps pecorino romano cheese. Sheeps Feta in the brine for salads. There are dairy free coconut creamers for your coffee that are delicious, and for your sweet tooth, dairy free ice creams made with almonds or coconut.

Study the Mediterranean menus for choosing food ideas. You don't NEED milk products. You need quality protein, fruits and vegetables, nuts and seeds. Extra virgin olive oil, lemon and fresh seasonings to build taste.

I have made homemade almond milk all my married life. Soak half a bag of almonds in fresh water and refrigerate. Next day, dump the water and add fresh to fill a glass pitcher. In two batches blend in blender, adding a tsp of maple syrup or agave or nothing. After blending, strain and the results are wonderful delicious milky almond milk. Refrigerate and use for the next few days. The almond meal can be used in baking. Get creative and get into the health zone!

Bettye Cart

Tuesday, August 7, 2012

Ways Sugar can make your life Bitter!


Oh, how we need our fix! A candy bar, a brownie, an ice cream cone or more simply, sugar in our hot or cold drink. We try to ignore the secret amounts of sugar in a gluten free cookie we buy at the market. We love our fruit and do not place all the yummy juicy sweetness in the same category, after all, its nutrient rich! Are we addicted?

The Down side of Sugar Free
At the risk of sounding politically partisan which I am not, we can all thank Rumsfield for aspartame. That was his pet project long ago to control the market of sugar-free. Look forward to my future post on the dangers of aspartame.

Sucrolose? The final product contains heavy metals like arsenic, triphenil phosphine oxide, methanol, chlorinated disaccharides and momosaccharides.

Saccharine ( Sweet and Low) is 300-500 times sweeter than sugar and Nutrasweet ( Equal) is good old aspartame, 150-200 times sweeter than sugar. All very toxic, especially neurotoxic.

Splenda is not all excreted from the body; it is similar to DDT chemical. Fat soluable DDT remains in the body for decades.

Alternatives
Interestingly, organic honey does not decay or attack the teeth if raw, unfiltered is used because of the processing to its basics. Use in small amounts. Keep the raw, unfiltered in your cupboard, excellent for treating burns as well.

Xylitol is made from corn and birch and if there is a sensitivity to corn, it may create a reaction.

Agave is from cactus and is sweeter than sugar and low glycemic. Excellent for diabetics but again, small amounts.

We discovered a great alternative to processed sugar. Coconut palm sugar. It is crystallized coconut and has a brown sugar look and taste. The sap from the coconut tree is used from the flower bud ( very nutritious that feeds the coconut) that will eventually form a coconut.  Sadly, that tree then, will not produce coconuts that are used to make coconut oil or flour; it becomes a temporary sacrificial event. Later, it can. Coconut palm sugar is low glycemic. Quality of taste may vary as to what tree the sap is collected from. There are dwarf trees ( 5 yrs) as opposed to the 10 yr tree that are being planted in the Phillipines to sustain the demanding production for the sugars. We have found this product in various health food stores, Fresh and Easy and Whole Foods.

Bettye Cart

Fear


I must not fear. Fear is the mind killer. Fear is the little death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. and when it has gone past, I will turn the inner eye to see it's path. Where the fear has gone there will be nothing. Only I will remain.

                                                    - Frank Herbert, Dune.