Corruption Revealed Among Defenders of Fluoridation
REPRINTED FROM AN ARTICLE PUBLISHED IN:
THE INTERNATIONAL ACADEMY OF ORAL MEDICINE AND TOXICOLOGY JAN, 2007
A paper provided by the Fluoride Action Network documents that some of the most influential epidemiologists of the twentieth century, defenders of water fluoridation, were extensively compromised by industry money. The original UK watchdog group article is available at this link.
The Doll-Hoover-Douglass connections.By Chris Neurath,Senior Science Researcher for FANA UK group has just revealed that the prominent epidemiologist, Sir Richard Doll, who died last year, received millions of dollars in consulting fees from chemical companies, asbestos companies, and other industries which create carcinogenic materials. Among other retainers he received $1000 a day (rising to $1500 a day) for over thirty years from Monsanto. Yet in scientific publications, as an expert witness, and before government authorities he often defended these chemicals against evidence they caused cancer.According to the UK based group injurywatch.co.uk in a sidebar entitled "Sir Richard Doll: the industry man?" they note: "In 1976, in spite of well-documented concerns on the risks of fluoridation of drinking water with industrial wastes, Doll declared that it was "unethical" not to do so."
Thus fluoride may have been the first suspected carcinogen that Doll protected. He defended water fluoridation in scientific papers, public statements, and court testimony. Fluoride has been a major pollutant from the aluminum, steel, chemical, atomic, and fertilizer industries. Fertilizer industry waste is the source of most fluoride used to fluoridate drinking water.Doll's connection with HooverDr. John Yiamouyiannis, in his book Fluoride, The Aging Factor, details what appears to have been a coordinated effort between American cancer epidemiologist, Dr. Robert Hoover, and Doll and Doll's co-worker Leo Kinlen, to publish seemingly independent, but in fact duplicate studies, finding no evidence of cancer risk from fluoridated water. Dr. Robert Hoover works at the National Cancer Institute, and is an officer in the Public Health Service Medical Corps.Correspondence, obtained through the Freedom of Information Act, reveal that Hoover sent Doll and Kinlen data and calculated results, and asked them to simply check the math and then publish the same results but under their names. When published, the Doll and Kinlen paper appeared to be an independent evaluation of the issue which corroborated Hoover's conclusion that there was no link between fluoridation and cancer. But in fact, it was simply a re-hash, with no independent data or new methods applied. Doll and Kinlen then sent the same data on to a third group of workers in the UK at the Royal Statistical Society and asked them to conduct yet another reiteration with the same data.This coordinated effort to make it look like three groups had independently arrived at the same finding was uncovered when it turned out that Hoover had made an error transcribing the population size of one of the study cities. The two UK papers repeated this error, proving they had not independently gathered any data. In their private correspondence, they admit this gaff, and also admit they conducted no new analyses but simply repeated the same calculations on the same erroneous data.In a letter from Hoover to Kinlen and Doll: "I am sorry for this error, particularly since it seems to have been perpetuated by yourselves and the Royal Statistical Society. I am a bit distressed also that neither you nor the Society checked some of the original numbers. When Professor Doll visited us, I believe I suggested that the numbers be checked against the original sources, since our reanalyses were done very hastily and under severe political pressure. In fact, I thought the Society had abstracted the data themselves, since I did not send them any of the original material. However, they must have obtained it elsewhere, as they have the erroneous number also." (Sept. 26, 1977)Of course, the Royal Statistical Society authors did receive it "elsewhere", from Doll and Kinlen. That's why it contained the same error in the data, exactly as it had been given to Doll and Kinlen by Hoover.This embarrassing episode for Robert Hoover back in the mid-1970s was not an isolated instance for him concerning the question of fluoride's carcinogenicity. In the early 1990s, right after a National Toxicology Program animal study found evidence that fluoride caused bone cancer, Hoover was again enlisted to defend against this alarming evidence. He did a new epidemiological analysis focused on bone cancers. His first method of analyzing the data returned disturbing positive results, especially for the US Public Health Service, his employer and the leading proponent of fluoridation in the US. In Hoover's comparison of changes in bone cancer rates for young males between fluoridated and non-fluoridated counties, the fluoridated counties experienced an 80% increase relative to the non-fluoridated county rates which decreased slightly.The Public Health Service then asked Hoover to conduct another analysis, using different methods to see if this association could be "confirmed". Hoover's second analysis methods were flawed. He compared rates of bone cancer in counties which were in different states and therefore not comparable. Also, Hoover had different mixes of counties occurring in the different exposure level categories. Essentially, he was comparing apples to oranges, so it was not surprising that he found no association between "duration of fluoridation" and bone cancer rates.The Hoover-Douglass connectionThe connection between Hoover and defense of fluoridation continues to the present day. Hoover was recently put in charge of the Harvard study of osteosarcoma and fluoride, taking over as Principal Investigator from Dr. Chester Douglass. Douglass has been accused of covering up his graduate student's study, which found a significant strong association between fluoridation and osteosarcoma, the most common form of bone cancer. Douglass happens to also be on the payroll of Colgate, a major seller of fluoridated toothpaste. Like Doll, Douglass appears to have a conflict of interest with industry.Douglass' student, Dr. Elise Bassin, eventually published her groundbreaking study with several Harvard co-authors but not Douglass.Hoover has kept out of the spotlight in this most recent episode, yet he has been co-author of reports and presentations which have perpetuated the cover-up of Bassin's results. These claimed no evidence of a link had been found in the Harvard osteosarcoma-fluoride study.Recently, the history of defending fluoride came full circle back to Doll. Doll's name is invoked in a letter to the editor from Douglass, responding to the publication of Bassin's findings. Douglass tries to justify the delay in publicizing Bassin's finding by citing Doll's experience after uncovering cigarette smoking as a cause of lung cancer in the 1950s. Douglass incorrectly states Doll chose to delay publication of his first findings until follow-up studies could confirm the link. Yet it was not Doll's choice to delay publication, it was the head of the UK Medical Research Council who urged delay, saying that Doll's startling new finding would be too disturbing in a country where over 3/4ths of men smoked.Perhaps things have not changed so much. In the US in 2006 is it "too disturbing" to publicize a scientific study which finds that fluoridation causes bone cancer, in a nation where 2/3rds of all people drink fluoridated water?Have Douglass and Hoover suppressed Bassin's findings? Where will their own analyses lead? Their study began in 1993 and today, 13 years later, they have yet to publish a single result of those studies. Yet they keep promising that they will publish soon, including results of more "sophisticated" analyses using bone biopsy specimens to determine fluoride exposure. Yet recent revelations indicate their bone specimen study has a severe design flaw, potentially fatal to its validity.The control bone samples were all obtained from cancer patients in the same hospitals as the osteosarcoma cases. But never mentioned publicly until this year was that all these cancer controls were bone-cancer patients, mostly with Ewing's sarcoma, the second most common form of bone cancer after osteosarcoma. If fluoride causes both these forms of bone cancer, which is distinctly possible because fluoride concentrates in bones, then using Ewing's sarcoma patients as controls would make as little sense as comparing levels of cigarette use between cases with one form of lung cancer and controls with a slightly different form of lung cancer. This is one of the worst choices of controls imaginable. Yet it is exactly what Hoover and Douglass have done. If their comparison of osteosarcoma to Ewing's sarcoma patients shows little difference in fluoride exposures, that will hardly be convincing evidence that fluoride does not cause bone cancer.US Public Health Service employees like Hoover defending fluoridation against scientific evidence of carcinogenicity may represent a new, insidious form of conflict of interest. It is not as obvious as industry funding a scientific researcher. Instead, a federal agency is the intermediary between industries' interests and questionable scientific studies. Behind the scenes efforts by polluting industries seem to have played an important role in the US PHS choosing to endorse and promote fluoridation, starting in 1950.Now we learn that Sir Richard Doll, a supposedly independent academic/government researcher, received millions of dollars from polluting industries. In the 1970s Robert Hoover of the National Cancer Institute worked closely behind the scenes with Doll to defend fluoride. Today Hoover is still apparently defending fluoride against scientific evidence. Hoover's colleague Douglass invokes Doll to justify delaying publication of an important new study which found a clear link between fluoride and osteosarcoma. Where does industry manipulation of science leave off and government collusion take over?Yiamouyiannis J (1986) Fluoride: The Aging Factor, Health Action Press, Delaware Ohio.Doll R, Kinlen L (1977) Fluoridation of water and cancer mortality in the USA, Lancet, pp 1300-1302.Newell, DJ (1977) Fluoridation of water supplies and cancer - a possible association? Applied Statistics, pp 125-135.-- cneurath@AmericanHealthStudies.org
Saturday, June 23, 2007
Wednesday, June 13, 2007
Vice President of EPA Testifies Against Fluoridation
As mentioned in a previous posting" Who watches the Watchers" on this site, here is the link to the Senate testimony...
Vice President of EPA's Scientist Union Testifies Against Fluoridation
http://video.google.com/videoplay?docid=8903910725020792574
The testimony of Dr. William Hirzy, Vice President of the Environmental Protection Agency's (EPA) Headquarters Union, before the US Senate on June 29, 2000.
For a copy of Dr. Hirzy's written testimony, see: http://www.fluoridealert.org/testimony.htm
Vice President of EPA's Scientist Union Testifies Against Fluoridation
http://video.google.com/videoplay?docid=8903910725020792574
The testimony of Dr. William Hirzy, Vice President of the Environmental Protection Agency's (EPA) Headquarters Union, before the US Senate on June 29, 2000.
For a copy of Dr. Hirzy's written testimony, see: http://www.fluoridealert.org/testimony.htm
Friday, June 08, 2007
Cuppa, Anyone?
Cuppa, Anyone?
I must admit that it doesn’t surprise me that a procedure as obnoxious as adding chemical waste to the drinking water supply comes from the desks of coffee-gulping Americans!
If the idea had been dreamed up in the marketing agencies of the U.K., India or Ireland, it would never have gotten off the ground. Why? Simply because those societies are tea drinking cultures and drank very little coffee during the 50’s when this monstrous idea was first mooted by the higher echelons in the aluminium, steel and nuclear industries. So what, you ask?
Because the tea-drinking cultures would have realised that because of the high levels of drinking teas, many people were already imbibing more than the recommended levels of natural fluoride through their cuppas in the morning , afternoon and evening already!
In fact, your average cup of tea holds fluoride at the rate of 6mg per litre, with green teas clocking in at up to 12 mg of fluoride! (Corrected from a previous post that said 6mg per cup). The Tolerable Upper Intake Level is 10 milligrams of fluoride daily (it was set that high in order to avoid crippling skeletal fluorosis later on in life - which you also actually risk at only 8mg per day). Then include all the other sources of fluoride that the average person intakes from nearly all processed foods and drinks manufactured in water fluoridated areas.
The RECOMMENDED intake by the pro-fluoride lobby is 4mg per day!
SO…If you use fluoridated tapwater at 1PPM (or 1 mg/L) to make your cuppa, then boil the water (usual procedure) – that concentrates the fluoride which can then more easily be retained in the body, binds itself with aluminium and lead (both frequent in our pipes, and Aluminium is also used as an agent to clear the turbidity out of tapwater) AND if you happen to have used an aluminium kettle or pan to boil that water ( as was common up until stainless steel became more popular) that added further massive concentrations of aluminium to your simple cuppa. What was a relaxing tannic brew had now become (without your knowing or being warned about it) a satanic chemical hodge-podge!!!
50% of fluoride intake is retained in the body by adults, and 80% by children. People with Alzheimer’s Disease have much higher levels of aluminium in their brains than normal. So when Granny who led a good life and only drank tea suddenly goes ga-ga, which more Grannies than ever are doing as the population ages, well, maybe we should look again at whether the reported 14% less cavities in fluoridated countries (as claimed by the fluoride lobby) is really worth the heartbreak of Alzheimer’s, osteoporosis, fluorosis, bone cancers, thyroid malfunctions, heart disease and all the other negative side-effects!
P.S. If anyone can supply the full text of the Mayo Clinic report below, it would be greatly appreciated…
Fluoride-Related Bone Disease Associated With Habitual Tea Consumption
JULIE E. HALLANGER JOHNSON, MD; ANN E. KEARNS, MD, PHD; PATRICK M. DORAN, MD; TECK KIM KHOO, MD; ROBERT A. WERMERS, MD
Individual reprints of this article are not available. Address correspondence to Robert A. Wermers, MD, Division of Endocrinology, Diabetes, Metabolism, and Nutrition, College of Medicine, Mayo Clinic, 200 First St SW, Rochester, MN 55905 (e-mail: wermers.robert@mayo.edu).
Acquired osteosclerosis is a rare disorder of bone formation but an important consideration in adults with sclerotic bones or elevated bone density results. In such patients, malignancy, hepatitis C, and fluorosis should all be considered when making a diagnosis. We describe 4 patients evaluated at our Metabolic Bone Disease Clinic from May 1, 1997, to July 1, 2006, whose bone disorders resulted from chronic fluoride exposure due to excessive tea intake. Three of these patients had toxic serum fluoride levels (>15 μmol/L). Although the clinical presentation of the patients varied, all 4 had an unexpectedly elevated spine bone mineral density that was proportionately higher than the bone mineral density at the hip. Other clinical features included gastrointestinal symptoms such as nausea, vomiting, and weight loss; lower extremity pain sometimes associated with stress fractures of the lower extremities; renal insufficiency; and elevated alkaline phosphatase levels. Readily available, tea often contains high levels of fluoride. Obsessive-compulsive drinking behaviours and renal insufficiency may predispose to excessive fluoride consumption and accumulation. The current cases show that fluoride-related bone disease is an important clinical consideration in patients with dense bones or gastrointestinal symptoms and a history of excessive tea consumption. Furthermore, fluoride excess should be considered in all patients with a history of excessive tea consumption, especially due to its insidious nature and nonspecific clinical presentation.
Mayo Clin Proc. 2007;82(6):719-724
I must admit that it doesn’t surprise me that a procedure as obnoxious as adding chemical waste to the drinking water supply comes from the desks of coffee-gulping Americans!
If the idea had been dreamed up in the marketing agencies of the U.K., India or Ireland, it would never have gotten off the ground. Why? Simply because those societies are tea drinking cultures and drank very little coffee during the 50’s when this monstrous idea was first mooted by the higher echelons in the aluminium, steel and nuclear industries. So what, you ask?
Because the tea-drinking cultures would have realised that because of the high levels of drinking teas, many people were already imbibing more than the recommended levels of natural fluoride through their cuppas in the morning , afternoon and evening already!
In fact, your average cup of tea holds fluoride at the rate of 6mg per litre, with green teas clocking in at up to 12 mg of fluoride! (Corrected from a previous post that said 6mg per cup). The Tolerable Upper Intake Level is 10 milligrams of fluoride daily (it was set that high in order to avoid crippling skeletal fluorosis later on in life - which you also actually risk at only 8mg per day). Then include all the other sources of fluoride that the average person intakes from nearly all processed foods and drinks manufactured in water fluoridated areas.
The RECOMMENDED intake by the pro-fluoride lobby is 4mg per day!
SO…If you use fluoridated tapwater at 1PPM (or 1 mg/L) to make your cuppa, then boil the water (usual procedure) – that concentrates the fluoride which can then more easily be retained in the body, binds itself with aluminium and lead (both frequent in our pipes, and Aluminium is also used as an agent to clear the turbidity out of tapwater) AND if you happen to have used an aluminium kettle or pan to boil that water ( as was common up until stainless steel became more popular) that added further massive concentrations of aluminium to your simple cuppa. What was a relaxing tannic brew had now become (without your knowing or being warned about it) a satanic chemical hodge-podge!!!
50% of fluoride intake is retained in the body by adults, and 80% by children. People with Alzheimer’s Disease have much higher levels of aluminium in their brains than normal. So when Granny who led a good life and only drank tea suddenly goes ga-ga, which more Grannies than ever are doing as the population ages, well, maybe we should look again at whether the reported 14% less cavities in fluoridated countries (as claimed by the fluoride lobby) is really worth the heartbreak of Alzheimer’s, osteoporosis, fluorosis, bone cancers, thyroid malfunctions, heart disease and all the other negative side-effects!
P.S. If anyone can supply the full text of the Mayo Clinic report below, it would be greatly appreciated…
Fluoride-Related Bone Disease Associated With Habitual Tea Consumption
JULIE E. HALLANGER JOHNSON, MD; ANN E. KEARNS, MD, PHD; PATRICK M. DORAN, MD; TECK KIM KHOO, MD; ROBERT A. WERMERS, MD
Individual reprints of this article are not available. Address correspondence to Robert A. Wermers, MD, Division of Endocrinology, Diabetes, Metabolism, and Nutrition, College of Medicine, Mayo Clinic, 200 First St SW, Rochester, MN 55905 (e-mail: wermers.robert@mayo.edu).
Acquired osteosclerosis is a rare disorder of bone formation but an important consideration in adults with sclerotic bones or elevated bone density results. In such patients, malignancy, hepatitis C, and fluorosis should all be considered when making a diagnosis. We describe 4 patients evaluated at our Metabolic Bone Disease Clinic from May 1, 1997, to July 1, 2006, whose bone disorders resulted from chronic fluoride exposure due to excessive tea intake. Three of these patients had toxic serum fluoride levels (>15 μmol/L). Although the clinical presentation of the patients varied, all 4 had an unexpectedly elevated spine bone mineral density that was proportionately higher than the bone mineral density at the hip. Other clinical features included gastrointestinal symptoms such as nausea, vomiting, and weight loss; lower extremity pain sometimes associated with stress fractures of the lower extremities; renal insufficiency; and elevated alkaline phosphatase levels. Readily available, tea often contains high levels of fluoride. Obsessive-compulsive drinking behaviours and renal insufficiency may predispose to excessive fluoride consumption and accumulation. The current cases show that fluoride-related bone disease is an important clinical consideration in patients with dense bones or gastrointestinal symptoms and a history of excessive tea consumption. Furthermore, fluoride excess should be considered in all patients with a history of excessive tea consumption, especially due to its insidious nature and nonspecific clinical presentation.
Mayo Clin Proc. 2007;82(6):719-724
Monday, June 04, 2007
Did you happen to think that Robinson's Apple and Blackcurrant drink might be Harmless for your baby/kids? Err, think again!
Sodium Metabisulfite - the preservative used in this kiddies drink, along with the sweetener Aspartame (disguised as Phenylalanine, see post further below) !!!
From Wikipedia:
General
Other names
Sodium Pyrosulfite Sodium Disulfite
Molecular formula
Na2S2O5
Molar mass
190.1 g/mol
Appearance
white powder
CAS number
7681-57-4
Properties
Density and phase
1100 to 1200 kg/m³, solid
Solubility in water
65 g/100 ml (25 °C)
Melting point
>170 °C
Boiling point
Hazards
MSDS
External MSDS
EU classification
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)Infobox disclaimer and references
Structural formula of sodium metabisulfite
Sodium metabisulfite or sodium pyrosulfite (American spelling; English spelling is Sodium metabisulphite or sodium pyrosulphite) is an inorganic compound of chemical formula Na2S2O5. The name is sometimes referred to as disodium (metabisulfite, etc). It is used as a sterilizer and antioxidant/preservative.
Contents[hide]
1 Uses
1.1 Food additive
1.2 Sterilization / Cleaning agent
2 Packaging
3 Chemical properties
4 External links
//
[edit] Uses
[edit] Food additive
It is used as a food additive, mainly as a preservative and is sometimes identified as E223. As an additive, it may cause allergic reactions, particularly skin irritation, gastric irritation and asthma.
It is not recommended for consumption by children.
[edit] Sterilization / Cleaning agent
It is commonly used in homebrewing preparations to sanitize equipment. It is used as a cleaning agent for potable water reverse osmosis membranes in desalination systems. It is also used to remove chloramine from drinking water after treatment.
[edit] Packaging
It can be purchased in powdered form, and is also the primary ingredient in campden tablets. In solid form it ranges in color from white to slightly yellow.
[edit] Chemical properties
When mixed with water, sodium metabisulfite releases sulfur dioxide (SO2), a pungent, unpleasant smelling gas that can also cause breathing difficulties in some people. For this reason, sodium metabisulfite has fallen from common use in recent times, with agents such as hydrogen peroxide becoming more popular for effective and odorless sterlization of equipment.
From Wikipedia:
General
Other names
Sodium Pyrosulfite Sodium Disulfite
Molecular formula
Na2S2O5
Molar mass
190.1 g/mol
Appearance
white powder
CAS number
7681-57-4
Properties
Density and phase
1100 to 1200 kg/m³, solid
Solubility in water
65 g/100 ml (25 °C)
Melting point
>170 °C
Boiling point
Hazards
MSDS
External MSDS
EU classification
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)Infobox disclaimer and references
Structural formula of sodium metabisulfite
Sodium metabisulfite or sodium pyrosulfite (American spelling; English spelling is Sodium metabisulphite or sodium pyrosulphite) is an inorganic compound of chemical formula Na2S2O5. The name is sometimes referred to as disodium (metabisulfite, etc). It is used as a sterilizer and antioxidant/preservative.
Contents[hide]
1 Uses
1.1 Food additive
1.2 Sterilization / Cleaning agent
2 Packaging
3 Chemical properties
4 External links
//
[edit] Uses
[edit] Food additive
It is used as a food additive, mainly as a preservative and is sometimes identified as E223. As an additive, it may cause allergic reactions, particularly skin irritation, gastric irritation and asthma.
It is not recommended for consumption by children.
[edit] Sterilization / Cleaning agent
It is commonly used in homebrewing preparations to sanitize equipment. It is used as a cleaning agent for potable water reverse osmosis membranes in desalination systems. It is also used to remove chloramine from drinking water after treatment.
[edit] Packaging
It can be purchased in powdered form, and is also the primary ingredient in campden tablets. In solid form it ranges in color from white to slightly yellow.
[edit] Chemical properties
When mixed with water, sodium metabisulfite releases sulfur dioxide (SO2), a pungent, unpleasant smelling gas that can also cause breathing difficulties in some people. For this reason, sodium metabisulfite has fallen from common use in recent times, with agents such as hydrogen peroxide becoming more popular for effective and odorless sterlization of equipment.
How do you hide Aspartame in drinks? Just call it Phenylalanine!
Phenylalanine - Aspartame
Phenylalanine is a hidden danger to anyone consuming aspartame. Most consumers don't know that too much Phenylalanine is a neurotoxin and excites the neurons in the brain to the point of cellular death.
ADD/ADHD, emotional and behavioral disorders can all be triggered by too much Phenylalanine in the daily diet. If you are one in ten thousand people who are PKU or carry the PKU gene, Phenylalanine can cause irreversible brain damage and death, especially when used in high quantities or during pregnancy. Phenylalanine is 50% of aspartame, and to the degree humans consume diet products, Phenylalanine levels are reaching a dangerous peak.
It is important to learn about the ingredients within your foods, especially isolated amino acids like Phenylalanine. They are in combination within nature for a reason - they don't belong in isolated form for the healthy human diet.
Aspartame Information:
Aspartame Side Effects
Aspartame Case Histories
Artifical Sweeteners
Phenylalanine
Phenylketonuria
Aspartame Detoxifcation:
How to Detox
Read about SweetPoison
Phenylalanine - Aspartame
Nutrition fact about Phenylalanine in aspartame:
The 1976 Groliers encyclopedia states cancer cannot live without phenylalanine. Phenylalanine makes up 50% of aspartame.
Phenylalanine is one of the essential amino acids found in proteins, but I am one of the believers that amino acids should be eaten in combination, not in isolated form. Nature provides amino acids in combination; only man isolates them for processing purposes.
Phenylalanine is found naturally in foods such as eggs, milk, bananas, and meat. If you are PKU (Phenylketonuric) or sensitive to phenylalanine, you will react to the phenylalanine in aspartame. You may want to get a blood test to check for this condition. Over the past 20 years, humans have become more aware of PKU reactions because human beings began using isolated phenylalanine to the degree it is harmful to some individuals, many as aspartame side effects. My suggestion would be to research PKU and phenylalanine extensively. Phenylalanine can be very harmful to diabetics.
Read all food labels and avoid anything with isolated amino acids. You want to buy products with at least eight amino acids in combination.
Phenylalanine is a hidden danger to anyone consuming aspartame. Most consumers don't know that too much Phenylalanine is a neurotoxin and excites the neurons in the brain to the point of cellular death.
ADD/ADHD, emotional and behavioral disorders can all be triggered by too much Phenylalanine in the daily diet. If you are one in ten thousand people who are PKU or carry the PKU gene, Phenylalanine can cause irreversible brain damage and death, especially when used in high quantities or during pregnancy. Phenylalanine is 50% of aspartame, and to the degree humans consume diet products, Phenylalanine levels are reaching a dangerous peak.
It is important to learn about the ingredients within your foods, especially isolated amino acids like Phenylalanine. They are in combination within nature for a reason - they don't belong in isolated form for the healthy human diet.
Aspartame Information:
Aspartame Side Effects
Aspartame Case Histories
Artifical Sweeteners
Phenylalanine
Phenylketonuria
Aspartame Detoxifcation:
How to Detox
Read about SweetPoison
Phenylalanine - Aspartame
Nutrition fact about Phenylalanine in aspartame:
The 1976 Groliers encyclopedia states cancer cannot live without phenylalanine. Phenylalanine makes up 50% of aspartame.
Phenylalanine is one of the essential amino acids found in proteins, but I am one of the believers that amino acids should be eaten in combination, not in isolated form. Nature provides amino acids in combination; only man isolates them for processing purposes.
Phenylalanine is found naturally in foods such as eggs, milk, bananas, and meat. If you are PKU (Phenylketonuric) or sensitive to phenylalanine, you will react to the phenylalanine in aspartame. You may want to get a blood test to check for this condition. Over the past 20 years, humans have become more aware of PKU reactions because human beings began using isolated phenylalanine to the degree it is harmful to some individuals, many as aspartame side effects. My suggestion would be to research PKU and phenylalanine extensively. Phenylalanine can be very harmful to diabetics.
Read all food labels and avoid anything with isolated amino acids. You want to buy products with at least eight amino acids in combination.
Just a quick look at other beverages besides fluoridated water...
Caution: Some soft drinks may seriously harm your health
Expert links additive to cell damage
By Martin Hickman, Consumer Affairs Correspondent , The Independent
Published: 27 May 2007
A new health scare erupted over soft drinks last night amid evidence they may cause serious cell damage. Research from a British university suggests a common preservative found in drinks such as Fanta and Pepsi Max has the ability to switch off vital parts of DNA.
The problem - more usually associated with ageing and alcohol abuse - can eventually lead to cirrhosis of the liver and degenerative diseases such as Parkinson's.
The findings could have serious consequences for the hundreds of millions of people worldwide who consume fizzy drinks. They will also intensify the controversy about food additives, which have been linked to hyperactivity in children.
Concerns centre on the safety of E211, known as sodium benzoate, a preservative used for decades by the £74bn global carbonated drinks industry. Sodium benzoate derives from benzoic acid. It occurs naturally in berries, but is used in large quantities to prevent mould in soft drinks such as Sprite, Oasis and Dr Pepper. It is also added to pickles and sauces.
Sodium benzoate has already been the subject of concern about cancer because when mixed with the additive vitamin C in soft drinks, it causes benzene, a carcinogenic substance. A Food Standards Agency survey of benzene in drinks last year found high levels in four brands which were removed from sale.
Now, an expert in ageing at Sheffield University, who has been working on sodium benzoate since publishing a research paper in 1999, has decided to speak out about another danger. Professor Peter Piper, a professor of molecular biology and biotechnology, tested the impact of sodium benzoate on living yeast cells in his laboratory. What he found alarmed him: the benzoate was damaging an important area of DNA in the "power station" of cells known as the mitochondria.
He told The Independent on Sunday: "These chemicals have the ability to cause severe damage to DNA in the mitochondria to the point that they totally inactivate it: they knock it out altogether.
"The mitochondria consumes the oxygen to give you energy and if you damage it - as happens in a number if diseased states - then the cell starts to malfunction very seriously. And there is a whole array of diseases that are now being tied to damage to this DNA - Parkinson's and quite a lot of neuro-degenerative diseases, but above all the whole process of ageing."
The Food Standards Agency (FSA) backs the use of sodium benzoate in the UK and it has been approved by the European Union but last night, MPs called for it to investigate urgently.
Norman Baker, the Liberal Democrat chair of Parliament's all-party environment group said: "Many additives are relatively new and their long-term impact cannot be certain. This preservative clearly needs to be investigated further by the FSA."
A review of sodium benzoate by the World Health Organisation in 2000 concluded that it was safe, but it noted that the available science supporting its safety was "limited".
Professor Piper, whose work has been funded by a government research council, said tests conducted by the US Food and Drug Administration were out of date.
"The food industry will say these compounds have been tested and they are complete safe," he said. "By the criteria of modern safety testing, the safety tests were inadequate. Like all things, safety testing moves forward and you can conduct a much more rigorous safety test than you could 50 years ago."
He advised parents to think carefully about buying drinks with preservatives until the quantities in products were proved safe by new tests. "My concern is for children who are drinking large amounts," he said.
Coca-Cola and Britvic's Pepsi Max and Diet Pepsi all contain sodium benzoate. Their makers and the British Soft Drinks Association said they entrusted the safety of additives to the Government.
Expert links additive to cell damage
By Martin Hickman, Consumer Affairs Correspondent , The Independent
Published: 27 May 2007
A new health scare erupted over soft drinks last night amid evidence they may cause serious cell damage. Research from a British university suggests a common preservative found in drinks such as Fanta and Pepsi Max has the ability to switch off vital parts of DNA.
The problem - more usually associated with ageing and alcohol abuse - can eventually lead to cirrhosis of the liver and degenerative diseases such as Parkinson's.
The findings could have serious consequences for the hundreds of millions of people worldwide who consume fizzy drinks. They will also intensify the controversy about food additives, which have been linked to hyperactivity in children.
Concerns centre on the safety of E211, known as sodium benzoate, a preservative used for decades by the £74bn global carbonated drinks industry. Sodium benzoate derives from benzoic acid. It occurs naturally in berries, but is used in large quantities to prevent mould in soft drinks such as Sprite, Oasis and Dr Pepper. It is also added to pickles and sauces.
Sodium benzoate has already been the subject of concern about cancer because when mixed with the additive vitamin C in soft drinks, it causes benzene, a carcinogenic substance. A Food Standards Agency survey of benzene in drinks last year found high levels in four brands which were removed from sale.
Now, an expert in ageing at Sheffield University, who has been working on sodium benzoate since publishing a research paper in 1999, has decided to speak out about another danger. Professor Peter Piper, a professor of molecular biology and biotechnology, tested the impact of sodium benzoate on living yeast cells in his laboratory. What he found alarmed him: the benzoate was damaging an important area of DNA in the "power station" of cells known as the mitochondria.
He told The Independent on Sunday: "These chemicals have the ability to cause severe damage to DNA in the mitochondria to the point that they totally inactivate it: they knock it out altogether.
"The mitochondria consumes the oxygen to give you energy and if you damage it - as happens in a number if diseased states - then the cell starts to malfunction very seriously. And there is a whole array of diseases that are now being tied to damage to this DNA - Parkinson's and quite a lot of neuro-degenerative diseases, but above all the whole process of ageing."
The Food Standards Agency (FSA) backs the use of sodium benzoate in the UK and it has been approved by the European Union but last night, MPs called for it to investigate urgently.
Norman Baker, the Liberal Democrat chair of Parliament's all-party environment group said: "Many additives are relatively new and their long-term impact cannot be certain. This preservative clearly needs to be investigated further by the FSA."
A review of sodium benzoate by the World Health Organisation in 2000 concluded that it was safe, but it noted that the available science supporting its safety was "limited".
Professor Piper, whose work has been funded by a government research council, said tests conducted by the US Food and Drug Administration were out of date.
"The food industry will say these compounds have been tested and they are complete safe," he said. "By the criteria of modern safety testing, the safety tests were inadequate. Like all things, safety testing moves forward and you can conduct a much more rigorous safety test than you could 50 years ago."
He advised parents to think carefully about buying drinks with preservatives until the quantities in products were proved safe by new tests. "My concern is for children who are drinking large amounts," he said.
Coca-Cola and Britvic's Pepsi Max and Diet Pepsi all contain sodium benzoate. Their makers and the British Soft Drinks Association said they entrusted the safety of additives to the Government.
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