Wheat Gluten Confirmed to Promote Weight GainWheat Gluten Confirmed to Promote Weight Gain
New research confirms some of the basic tenets of the Wheat Belly, a book by Dr. William Davis, which argues that wheat avoidance results in healthy weight loss.
Published in Journal of Nutritional Biochemistry this month, and titled “Gluten-free diet reduces adiposity, inflammation and insulin resistance associated with the induction of PPAR-alpha and PPAR-gamma expression,” researchers compared the effects of a gluten-based diet to a gluten-free diet in mice.
Gluten exclusion (protein complex present in many cereals) has been proposed as an option for the prevention of diseases other than coeliac disease. However, the effects of gluten-free diets on obesity and its mechanisms of action have not been studied. Thus, our objective was to assess whether gluten exclusion can prevent adipose tissue expansion and its consequences.
Mice were fed either a high-fat diet containing 4.5% gluten (Control) or no gluten (GF). The researchers then assessed the following 16 parameters in both groups:
Leukocyte rolling and adhesion
Cytokine production in adipose tissue
Blood lipid profiles
Glycaemia (blood sugar)
Expression of PPAR-α and γ
Lipoprotein lipase (LPL)
Hormone sensitive lipase (HSL)
Carnitine palmitoyl acyltransferase-1 (CPT-1)
Adipokines in epidymdimal fat
Remarkably, they found that, relative to the gluten-fed mice, the gluten-free animals showed a reduction in body weight gain and adiposity, without changes in food intake or lipid excretion.
We interpret this to mean that the weight gain associated with wheat consumption has little to do with caloric content per se; rather, the gluten proteins (and likely wheat lectins) disrupt endocrine and exocrine processes within the body, as well as directly modulating nuclear gene expression, e.g. PPAR-α and γ, in such a way as to alter mammalian metabolism in the direction of weight gain.
Sometimes we forget that food is not simply a source of energy, or the material building blocks for the body, but a source of information as well. The way in which food directly interacts with the genes, gene expression, or gene product structure and function, is the object of study of the burgeoning new field of nutrigenomics. Wheat, like anything we attempt to use as food, contains both energy/matter and information that the body will use to maintain its genetic integrity or that may interfere with it.
Certain foods our bodies have had thousands, if not millions of years of adaptation to. Wheat, on the other hand, and particularly its modern permutation, is a biologically and evolutionarily novel new source of both energy/matter and information. In the same way that we have spent intense effort manipulating its genes through selective breeding and hybridization, it is in turn, intensely modifying our own gene expression and related biological pathways.
The researchers stated that the observed results were associated with “up-regulation of PPAR-α, LPL, HSL and CPT-1, which are related to lipolysis and fatty acid oxidation.”
Also, there was an improvement in glucose homeostasis and pro-inflammatory profile-related overexpression of PPAR-γ among the gluten-free animals.
The Researchers Concluded:
Our data support the beneficial effects of gluten-free diets in reducing adiposity gain, inflammation and insulin resistance. The data suggests that diet gluten exclusion should be tested as a new dietary approach to prevent the development of obesity and metabolic disorders.
Considering our previous investigation of the weight-promoting effects of wheat in cattle, discussed in our essay The Dark Side of Wheat, we are not at all surprised by these most recent research findings. Wheat grain-fed cattle, while much sicker, are always heavier. Grass-fed, on the other hand, are healthier and yet weighs less. Certainly, therefore, the notion that feeding wheat to mammals may increase their weight is not novel.
The time has come for us to recognize that the consumption of grains, that is, the seed form of the cereal grasses, is a evolutionarily novel behavior. While we have been doing so for 10,000-20,000 years, this is only a nanosecond on the scale of biological time. Albeit, culturally, it may seems like forever.
Weight gain, of course, is only one of over 200 adverse health effects associated with wheat consumption. Whereas weight gain often speaks to our vanity, the reality is that cardiovascular health, psychiatric problems, autism, irritable bowel, and many other common health complaints can be tracked back directly to this “king of grains.” The time has come, we believe, to give wheat and gluten elimination a good try. After all, only your first-hand experience can determine with any certainty whether these concepts are just theory or truth – for you.
If You’ve Ever Eaten Pizza Before, This Will Blow Your Mind (Maybe Literally)
"I love pizza! It’s one of my top favorite foods next to kale and cake. And I know I’m not the only one that loves it, either. Recently, the USDA conducted a study which revealed the enormous amount of pizza we consume in the United States. American consumption of cheese increased by nearly 30% in 10 years because the dairy industry is spending big bucks to promote pizza and partner with big chains like Dominos. Congress even voted to declare pizza a vegetable in the school lunch program. The government wants us to eat pizza – a lot of it. But there’s a lot going on behind closed doors that nobody wants us to know or talk about, and it all starts with the ingredients.
When I started researching pizza ingredients, one thing became abundantly clear. Pizza restaurants did not like the questions I was asking.
The only way to find out what may be lurking in your pizza is to review its complete ingredient list, which is often concealed from the public. I began calling the top pizza chains and easily found a couple ingredient lists online. But, when I called most pizza restaurants and began asking questions, they blatantly refused to share ingredient lists and their customer service reps were oblivious to what their ingredients were – they had no clue.
Little Caesars, California Pizza Kitchen (CPK) and Mellow Mushroom have all refused to answer my questions about their ingredients. I was told by Mellow Mushroom’s corporate offices that they will only comply with minimal government regulations, which require them to publish an allergen list.
After sending me their dough ingredients, CPK suddenly claimed that due to “proprietary restrictions” they can’t disclose their full ingredient lists. They went on to tell me that they “don’t have an easy way to perform a search by individual ingredient” and would need to call each vendor first. While traveling, I stopped into a CPK in an airport to ask questions face to face. Both the manager and store clerk had zero access to ingredients. I even asked to look at the packages of their dough and other ingredients that got shipped to the store in and they said they did not have them.
I called many local pizza restaurants and was informed that it’s their policy to NOT disclose ingredients to their customers. Little Caesars literally told me that if I was concerned about what was in it, I “just shouldn’t eat there…” Ha! Don’t worry, I won’t!
Papa John’s also has repeatedly refused to release their ingredient list, which really caused a stir last year with my friend Melanie Warner, author of the processed food exposing book “Pandora’s Lunchbox“. How can Papa John’s claim to have “Better Ingredients… Better Pizza” without telling us what’s really in it? While they say their lack of transparency is due to the proprietary nature of their recipes, they could be hiding some seriously harmful ingredients. After repeated calls to corporate offices and some helpful photos sent to me by Melanie Warner, I was finally able to uncover some details about what is really in their pizzas.
Why are the ingredients so hard to find? Why are they refusing to share their ingredients? What is it that these pizza restaurants don’t want us to know?
Well, I’ll tell you what they’re hiding: Lots and lots of hidden MSG!
Restaurants don’t want to get a bad rap by putting monosodium glutamate (MSG) on their ingredient or allergen statements, so they have found another way to secretly add this potent flavor enhancer to your food, without the average customer realizing it. Instead of letting you know that they are putting MSG in your food, they are using an FDA loophole to sneak processed free glutamic acid into your food, which has the same effect as MSG – all without warning you. They simply use other forms of free glutamic acid (such as Hydrolyzed Soy Protein), which is the main component of MSG. This allows them to have “clean labels” and deceive us into believing their product contains no MSG – when it actually does!
While it’s true that tomatoes and cheese are naturally high in glutamates, they do not have the same effect on the brain as added manufactured free glutamic acid additives. When I talked to Papa John’s, they admitted that these additives are used as a replacement for MSG by the food industry.
It will blow your mind – literally
MSG tricks your brain into believing that what you are eating tastes so great that you want more of it. Your taste buds sense that there is more protein in the food than there really is – which is great for food manufacturers that want to save money by using less or lower quality meat. These ingredients also promote an addiction to pizza so that you keep coming back to order more. Repeat business keeps their pockets lined with lots of cash. Ever wonder why you can’t stop at one slice? This is why.
MSG and hidden MSG additives are known to commonly cause headaches, obesity and depression – and this is just the tip of the iceberg. As an excitotoxin, its effect on the brain is so toxic that it has been linked to learning disabilities, Alzheimer’s disease, Parkinson’s disease, and Lou Gehrig’s disease. Board certified neurosurgeon Russell Blaylock, M.D. warns that, “Excitotoxins have been found to dramatically promote cancer growth… It also causes a cancer cell to become more mobile, and that enhances metastasis, or spread… When you increase the glutamate level, cancer just grows like wildfire”.
This is serious stuff. But the industry will tell you it’s harmless and that you are crazy for being concerned.
Don’t make the mistake of thinking that it is okay to eat this stuff occasionally, because these ingredients can stick around in your body for a long time, leach nutrients from your system, and can make you really sick. As put by my pal Kristen Michaelis at FoodRenegade.com, “Not only is MSG not a traditional food, not only are many people immediately sensitive to it, but it can also interrupt the hormonal and biological development of children! Lest you think this is all fanciful, it’s important to remember that a number of studies have found that the effects of MSG can occur cumulatively over time with subsequent exposure.”
Toxic hidden MSG ingredients buried in popular pizza menu items:
Autolyzed Yeast Extract (Hidden MSG)
Textured or Hydrolyzed Proteins (Hidden MSG and GMO)
Hydrolyzed Corn (Hidden MSG and GMO)
Modified Starches (Hidden MSG or Possible GMO)
Natural Flavors (Possible Hidden MSG)
Disodium Inosinate or Disodium Guanylate (MSG enhancers)
The additives Disodium Guanylate and Disodium Inosinate are not added to a product that doesn’t contain MSG because they are considered expensive additives that are ineffective without MSG ingredients. The presence of Disodium Guanylate or Disodium Inosinate in a product is a strong indication that a product contains hidden MSG.
I’m talking about more than MSG here
The ingredient lists that I could get my hands on are riddled with artificial colors, artificial and natural flavors, partially hydrogenated oils, cellulose (wood pulp) to keep the already shredded cheese from clumping, and GMO soybean oil.
Partially Hydrogenated Oils (Trans-fat) – There is absolutely no reason for anyone to still be using this. These oils are so bad that even our FDA has woken up and warns that it’s not safe to eat this in any food. Partially hydrogenated oils block arteries and the CDC estimates that they could cause up to 20,000 heart attacks every year! I found these dangerous oils in Pizza Hut’s hand-tossed crust, Round Table’s Creamy Garlic sauce, Papa John’s dipping sauces and Dominos Philly Steak pizza. Partially hydrogenated oils are found in 21 menu items at Cici’s Pizza – it’s even added to their cheese!
Soybean Oil (likely GMO) - You’d hope to see just olive oil in there, but soybean oil is the oil of choice for most pizza restaurants. It’s in the dough and pizza sauces, so it basically makes its way into every pizza. This genetically engineered inflammation causing oil is being used at these restaurants:
Mellow Mushroom – “Soybean oil is a major ingredient in our pizzas”
California Pizza Kitchen – “our Ciabatta Bread and our Wheat Dough do contain Soybean Oil”
Round Table Pizza – Creamy Garlic sauce
BHT/BHA (Butylated Hydroxytoluene.Butylated Hydroxyanisole) - BHT is used in embalming fluid and to fuel jets. BHA is toxic to your organs and linked to cancer. These were found in the pepperoni on every ingredient list I looked at from Uno’s to Dominos.
Sodium Nitrite - Whenever this is added to a meat, there is a really good chance that it contains cancer-causing Nitrosamines. Nitrites are often found in the pepperoni, ham, bacon and sausage toppings.
Enriched Flour - This is a dead food that has had some vitamins and minerals artificially replaced. It’s absorbed by your body as a starch, rather than a whole grain. This flour is used in pizza dough, except the gluten-free versions.
Artificial Colors - These are petroleum-based colorings linked to asthma, allergies and hyperactivity. I found them in the banana pepper toppings, the cheese at Cici’s, and specifically in the garlic oil used by Domino’s.
Caramel Coloring – This is often made by heating ammonia and sulfites under high pressure which creates carcinogenic compounds. You’ll find this very controversial coloring in the bacon at Pizza Hut, the Italian sausage at Round Table, the beef at Little Caesars, the zesty pizza sauce at Cici’s and in the BBQ Chicken pizza at Uno’s.
BPA (Bisphenol A) – You won’t find this on any ingredient label, but BPA leaches from the cans that hold pizza sauce in some restaurants. Many fast food pizza chains use canned tomato sauce that could have BPA. This substance exposure increases your risk for cardiovascular disease, breast cancer, prostate cancer, diabetes and a slew of other medical problems.
How these pizza restaurants stack up
Papa John’s – They add a lot to their “Better Ingredients”. For instance, their “100% Beef” topping is a lot more than just beef! It contains corn syrup, maltodextrin, natural flavor, natural smoke grill flavor, beef flavor and seasonings. Also, so much for believing that there is 100% real cheese topping their pizzas, as they add modified food starch (hidden MSG), preservatives and powdered wood pulp (cellulose) to their cheese blend. They also add natural flavors to their thin crust, pepperoni, and chicken topping, as well as hidden MSG (autolyzed yeast extract) to their garlic ranch and spinach alfredo pizza sauces. Those little dipping sauces that come with your pizza are loaded with partially hydrogenated oil, GMOs and (you guessed it) more hidden MSG.
Domino’s – One of the few pizza restaurants that openly publishes their ingredients online – and their ingredient list has hidden MSG written all over it. It’s almost impossible to avoid at Dominos, as it’s in their cheese, marinara sauce, white sauces, BBQ sauce and a slew of toppings (chicken, beef, Italian sausage and Philly steak). They also add “flavors” to their pan crust, cheese, pepperoni and shake-on seasoning. The garlic oil used on nearly every pizza is NOT what you’d expect (garlic & oil). It’s actually a toxic combo of over 20 ingredients including artificial colors, artificial flavors and TBHQ.
Pizza Hut – You get a lot more than “100% Real Beef” in this topping loaded natural and artificial flavors. Their sausage and bacon toppings have hidden MSG (autolyzed yeast or hydrolyzed proteins), and you are eating modified starches in their cheese, chicken and cream sauce (starches usually derived from GMO corn). The garlic sauce and seasoning used on every hand-tossed pizza is loaded with natural flavors, artificial flavors and partially-hydrogenated GMO oils. Pizza Hut recently reformulated their hand-tossed crust by replacing the high fructose corn syrup with sucralose (Splenda) – an artificial sweetener that has been shown to cause DNA damage to the gastrointestinal tract, reduces beneficial gut bacteria, and is linked to inflammatory bowel disease. Recent research indicates that sucralose is linked to leukemia.
Round Table – “The Last Honest Pizza” honestly adds straight “Glutamic Acid” to their creamy garlic sauce. They add hidden MSG ingredients to their pizza sauces, chicken and sausage toppings. Their cheese is far from “100% real” with “Natural Smoke Flavoring” and cellulose.
Little Caesars – Although their corporate office told me that their ingredients are top secret, the first gal I talked with admitted that there is yeast extract in their beef topping. I also called a local store and found that their super-secret ingredients were listed right there on the package for anyone in the kitchen to read. According to my local restaurant, their sauce contains natural flavors and the cheese contains wood pulp (cellulose). They also rattled off the beef topping ingredients to confirm it contains yeast extract, beef flavorings and caramel coloring.
Mellow Mushroom – One of the most tight-lipped restaurants I talked to would only admit to the use of soybean oil, which is likely GMO – “Soybean oil is a major ingredient in our pizzas” they wrote to me in an email. Furthermore, when I asked about hidden MSG ingredients, they told me that they weren’t required to tell me since they are not one of the 7 major allergens designated by the FDA and don’t list them on their allergen list. So I decided to go use their allergen tool to see what they do list and found something shocking. The tool gives misleading, inaccurate and potentially dangerous information if you have a soy allergy. For example, I confirmed their crust uses soy, but when you use the tool, it says there are plenty of pizzas without soy. The information doesn’t add up and regardless of whether if you have an allergy, I would not trust Mellow Mushroom until they release the full ingredient lists for their menu.
Uno Pizzeria – They are not much better than the rest with hidden MSG in their BBQ Chicken pizza, Harvest Vegetable pizza, sausage topping and gluten-free crust. I was a bit surprised to see that they also add caramel color, artificial flavors, and a large amount of natural flavors to their BBQ Chicken pizza – it’s totally unnecessary.
California Pizza Kitchen (CPK) – As they were being very difficult in sharing ingredients, I was only able to confirm that the Thai sauce, tomato pizza sauce, pepperoni, salami, bacon, romano cheese, and chipotle sauce do not contain any of the hidden MSG ingredients that I listed. Because they refuse to share an ingredient list, I have no way of knowing whether they contain other additives or hidden MSG that I didn’t ask about – so don’t be convinced that these menu items are clean! I also inquired about hidden MSG ingredients in their other cheeses, BBQ sauce, chicken, sausage and ham toppings – and they have not responded at all regarding those items. Again, I will take their lack of a response as an indication that they do contain hidden MSG until they inform us otherwise.
Papa Murphy’s – It’s all about the sauces at Papa Murphy’s, where there’s yeast extract in their basil pesto sauce and modified food starch in their BBQ sauce, buffalo sauce, creamy garlic sauce and sweet chili sauce. They also add “flavors” to nearly every meat topping available and to their cheese.
Cici’s – They don’t really hide it by adding straight MSG to 10 menu items including their “Zesty” pizza sauce. Cici’s further adds hidden MSG to their buffalo sauce, ranch dressing, bacon cheddar sauce, sausage topping and beef topping. Quite frankly, I can’t believe how bad their “cheese” is – modified food starch, partially hydrogenated soybean oil, (added) casein, aluminum, natural flavors and artificial color! I was also astounded to find high fructose corn syrup in their BBQ sauce and dessert pizzas, as well as carrageenan and propylene glycol in several of their sauces, including the Alfredo.
Matthew 4:3 And when the tempter came to him, he said, If thou be the Son of God, command that these stones be made bread.
Mat 4:4 But he answered and said, It is written, Man shall not live by bread alone, but by every word that proceedeth out of the mouth of God.
Is Pizza As Bad For Kids As Sugary Drinks?
(CBS SF) — A new study finds kids are gobbling up pizza at an alarming rate.
The Journal of Pediatrics study found nearly a quarter of all American kids are eating pizza on any given day and that pizza makes up nearly a quarter of their calories.
The study found kids and teens are getting more calories from pizza than anything else they eat — besides dessert.
For many, it’s a wake-up call to reevaluate how parents feed their kids.
“I don’t think many people think about that,” CBS news medical contributor Dr. Tara Narula said. “So they’re really trying to raise awareness so that we eat healthier pizzas, and also so that kids and adolescents understand how detrimental this can be.”
Narula points to the growing childhood obesity epidemic. Currently more than one third of US kids and teens are obese.
And the study shows kids consume an extra 400 to 600 total calories on days that they eat pizza.
Six signs you might have gluten sensitivity and not know it
Wednesday, November 28, 2012 by: PF Louis
(NaturalNews) Recognition of gluten sensitivity and the consequence of Celiac Disease if that sensitivity is ignored is not so easy to determine early. Medical tests fail often enough, turning up negative while people who are gluten intolerant continue to suffer a plethora of symptoms.
Those people are often told it's all in their heads after testing shows up negative. But traditional gluten intolerance blood testing looks for only one of six polypeptides in wheat, gliadin.
There are five others: wheat germ agglutinin, glteomorphin, gltueinin, prodynorphin, and omega gliadin. Any one or a combination of these five can cause anyone to have reactions to wheat.
Symptoms alone can be attributed to several other issues. Even gluten intolerant or Celiac Disease sufferers will manifest a variety of different symptoms. It's rather complex.
This article will list six common symptoms and then advise on how to make sure you are or are not gluten intolerant after spotting symptoms that are all too familiar to you.
Sometimes these symptoms appear right after meals and don't last long. In other cases, the symptoms can last for weeks or even chronically, which then often leads to a diagnosis of an autoimmune disease instead of gluten intolerance.
Six common symptoms of gluten intolerance
(1) Obviously, there are gastrointestinal (GI), stomach, and digestive problems. These can include one or some of the following: Gas, bloating, queasiness, abdominal cramping, constipation, diarrhea, or an alternating combination of both - IBS (Irritable Bowel Syndrome).
(2) Headaches and/or migraines.
(3) Fibromyalgia is not a disease, it's a syndrome. Getting a medical diagnosis is bogus. You don't need to be told you have muscular and connecting tissue aches and pains. That's what fibromyalgia means. Fibro= Connective Tissue; Myo= Muscle; Algia= Pain. Thus fibromyalgia.
(4) Emotional issues involving chronic irritability and sudden, irrational mood shifts.
(5) Neurological issues, including dizziness, difficulty balancing, and peripheral neuropathy affecting nerves outside the central nervous system and resulting in pain, weakness, tingling or numbness in the extremities.
(6) Fatigue, whether chronic or almost after every meal. Chronic fatigue syndrome (CFS) is, like fibromyalgia, a syndrome, not a disease. If that's what you're diagnosed with, it means your doctor can't locate the cause of your fatigue.
Yes, all of these symptoms are common to other health issues and diseases. That's why symptoms alone as a diagnosis is perplexing.
How to make a final decision
First, list every single symptom that nags you, whether sporadic or chronic. Don't make assumptions, like my back problems are from sitting too much. Just list them without trying to explain them away.
Then, go on a gluten-free diet for 60 days. If you feel you can't, that may already indicate you're addicted to gluten. We are often addicted to things we're allergic to.
That gluten-free diet would include wheat, rye, barley, spelt, kamut, oats, and triticale which are grains with gluten. Quinoa, buckwheat, and sorghum grains are gluten-free. So is rice.
Packaged foods have different ways of sneaking in gluten. Read those labels carefully. Here's a reference site and source for all foods (http://www.celiac.com/). This can be simplified by ignoring processed foods, sauces, and salad dressings and preparing meals from bulk items.
After the 60-day period, go over your notes and see how many of your symptoms remain. If they are mostly gone, you might decide to stick with your gluten free diet. If you're uncertain, go back to your former diet to see if those symptoms come back with a vengeance.
After a six month gluten-free period, it may be possible to gradually incorporate some of the foods you've abandoned without consequences.
Everything You Need to Know About Gluten
Does Your Bread Contain This Potentially Cancer-Causing Additive?
The bread you buy at the grocery store may include an additive that’s been linked to cancer, new findings reveal.
The report, which comes courtesy of environmental research and advocacy organization Environmental Working Group, shows that potassium bromate is used in at least 86 baked goods and other products commonly sold in supermarkets.
Among the products that contain it: Hormel Foods breakfast sandwiches, Goya turnover pastry dough, and Weis Kaiser rolls. See the full list of products here.
When reached for comment, a representative for Hormel tells Yahoo Health that the products listed in the EWG report “were discontinued over 18 months ago,” were part of a limited distribution test market in three cities, and are no longer on shelves. "Providing consumers with safe products is the No. 1 priority at Hormel Foods,“ the representative said. "All ingredients in our products are used at levels approved by government agencies and regulations.”
Joe Perez, senior vice president of Goya Foods, tells Yahoo Health that his company has removed potassium bromate from all of its products, including the Goya Dough for Turnover Pastries, which was flagged by EWG. “However, it is possible that some of our old packaging may still state potassium bromate as an ingredient,” he says. “We have been working with our suppliers to change all of our packaging with the most up to date product information.”
The Environmental Working Group tells Yahoo Health that products included in its report are kept in the EWG database for two years after their label information is recorded, and products with label information recorded more than a year earlier are noted as such. Manufacturers can contact the EWG regarding old or outdated products.
Potassium bromate is added to flour to strengthen the dough, help it to rise higher, and give the bread a white color. But it has also been identified as a “potential human carcinogen” by the International Agency for Research on Cancer and is listed as “possibly carcinogenic” by the National Center for Biotechnology Information.
Various lab tests on animals found that potassium bromate caused significant increases in kidney, thyroid, and other cancers in animals. A 2011 study published in the journal Chemico-Biological Interactions also found it can damage DNA and cause oxidative stress in humans.
While it’s uncertain how much potassium bromate a person would have to consume to experience negative health consequences, the Food and Drug Administration has placed a limit of 75 parts per million in food products.
Potassium bromate has been banned as a food additive by the European Union, U.K., Canada, and Brazil. The state of California also requires that foods that contain potassium bromate have a warning label.
Related: 5 Everyday Food Chemicals That Could Be Making You Fat
Jose Aguayo, a database analyst for EWG who worked on the report, tells Yahoo Health that there may be other breads that contain potassium bromate as well — they just haven’t found them yet.
“It’s a concern,” Mike Doyle, director of the Center for Food Safety at the University of Georgia, who was not involved in the EWG report, tells Yahoo Health. While the FDA hasn’t banned it outright, he says the organization has “urged bakers to voluntarily stop using it.”
Clearly some haven’t. California-based registered dietitian nutritionist Sonya Angelone, a spokesperson for the Academy of Nutrition and Dietetics who was not involved in the EWG report, tells Yahoo Health that she’s surprised it’s even used anymore — especially since there’s no reason for bakers to continue to use it. “It isn’t essential in baking, and there are other substances that can be used in its place that may be safer long term,” she says. Ascorbic acid is an alternative to potassium bromate, for instance.
Jack Jacoub, MD, medical oncologist and director of thoracic oncology at California’s Orange Coast Memorial Medical Center who was not involved in the EWG report, tells Yahoo Health that people should be concerned about the findings. “Unquestionably, there is a component of the environment that interacts with a person’s genes that leads to cancer,” he says. “The diet is a part of that, so why would you want to take a chance?”
Jacoub says it’s especially concerning that potassium bromate was found to cause oxidative stress in animal studies as well as DNA damage. “That’s a fairly consistent cancer-causing activity,” he says. “It’s actually a really concerning substance to find in people’s food, especially when there is an alternative.”
Luckily, potassium bromate isn’t just slipped into products undetected: It should appear on the ingredients list. (Aguayo says it’s difficult to say whether breads purchased from your local baker contain potassium bromate, but you should ask.)
While the number of bread products that contain potassium bromate is relatively small compared to all of the bread products available on shelves, Aguayo says it should be zero: “Other countries have made products without potassium bromate and they’re doing fine.”
“Don’t buy these kinds of breads,” urges Jacoub. “If you have an alternative, why subject yourself to this? I mean, speaking as a cancer doctor…”
Gluten-free food FRAUD exposed in new Health Ranger video: They're loaded with MSG and GMO
Friday, June 17, 2016
(NaturalNews) Do you think gluten-free foods are always healthy and wholesome? Think again: many of them are highly processed junk foods loaded with GMOs and MSG.
I've just posted a new video exposing the gluten-free fraud by reviewing a few off-the-shelf gluten-free products. As the video reveals, some of the products are made with hidden forms of MSG and genetically modified ingredients. But others are truly wholesome or even labeled Non-GMO Project Verified.
The lesson here is simple: Just because some food product claims to be "gluten-free" doesn't mean it's good for you. In fact, many gluten-free products are no healthier than processed junk foods. You'd be far better off eating organic wheat products with gluten than consuming processed gluten-free junk food loaded with GMOs, glyphosate, pesticides and MSG.
Gluten may not even be your problem in the first place... it's probably glyphosate
On the topic of glyphosate, by the way, it is my belief that many people who mistakenly think they're allergic to gluten are actually being poisoned by the glyphosate pesticide that's commonly sprayed on wheat harvests as a drying agent.
Non-organic wheat is almost universally contaminated with glyphosate, a cancer-causing weed killer chemical that permeates the wheat berries and persists in wheat flour. If you are eating non-organic breads, pastries, sandwich buns or even bagels, you're eating glyphosate.
That's the far more likely explanation of what's causing your health problems, not gluten!
Learn more truth about what's really in your food in my new book Food Forensics, which is now the #1 best selling SCIENCE book on Amazon.