Toxic Clothing - Slowing Killing

The following was published by Lee Euler (editor) of Cancer Defeated Newsletter, Newsletter #111

I'm mindful of the problem because (cancer concerns aside) I'm sensitive to a wide range of chemicals -- including those found in some types of cloth. A few years ago I bought a beautiful set of sheets from a fancy store. The label said they were100 percent cotton, but after sleeping in them a few nights I was in bone and muscle pain from head to toe. Repeated washings didn't get out whatever the offending substance was.

I got a terrible reaction from the dyes or maybe the chemicals used to make those all-cotton sheets "no-iron". You can only imagine what true synthetic cloth can do to us. It's largely a product of the oil industry.

The Toxins Lurking in Your Clothing...

We have the illusion that clothes made from synthetic fibers are safe, but the materials are in fact full of invisible chemicals the clothing industry prefers we don't think about.

A hundred years ago, clothing was made of natural fibers like cotton, flax, wool, and silk. In the early 1900s synthetics were developed.

Although rayon was introduced in 1924, the first truly synthetic fiber was nylon, made by DuPont from the petro-molecule toluene. Nylon because a popular material for women's panty hose.

Other synthetics followed: 

• Acrylic (1950), aka, "wash-and-wear" fabrics — a "revolutionary time-saving leap" for homemakers 
• Polyester (1953), "wrinkle free" fabrics developed from xylene and ethylene
• Spandex and olefin (1959), which became the mainstay of sportswear, swim suits, and thermal underwear. Olefin is produced by "cracking" petroleum molecules into propylene and ethylene gases. 

Today's clothing (a $7 trillion/year industry) is manufactured using an astounding 8,000 synthetic chemicals.

Nowadays, clothes also contain toxins like formaldehyde, brominated flame retardants, and perfluorinated chemicals (Teflon) to provide "non-iron" and "non-wrinkle" qualities. Insecticides are even applied in the name of good health!

For half a century, skin and chemicals have been interacting… creating problems like infertility, respiratory diseases, contact dermatitis, and cancer. The more synthetic clothing you wear, the greater your risk of absorbing toxic chemicals that harm your health.

The Problems with Synthetics…

When toxins are absorbed through your skin — your largest organ — they bypass your liver, the organ responsible for removing toxins. You also may not realize that your skin keeps you healthy by venting toxins… up to a pound per day.

Petrochemical fibers restrict and suffocate your skin — shutting down toxic release. Meanwhile, they contribute to your total toxic burden and may become the "tipping point" for triggering the onset of disease.

Two contributing factors are (1) toxic buildup in your body and (2) multiple chemicals that interact together to create even worse problems than the individual chemicals by themselves.

Skin rashes, nausea, fatigue, burning, itching, headaches, and difficulty breathing are all associated with chemical sensitivity. If you have mysterious health symptoms that you can't seem to get control over, it's worth checking out whether your clothes could be the problem.

The Chemicals You Wear Every Day…

With a "mere" 8,000 chemicals used in clothing manufacture, it's a sure bet you're wearing many as you read this. Let's highlight some of the worst. 

These kinds of fabric finishes "scream" chemicals...

• Easy Care — Wrinkle free, shrinkage free garments release formaldehyde. 
• Water Repellent — Fluoropolymers (as in Teflon) are used to repel oil and water 
• Flame Retardants 
• Bacterial and fungicidal chemicals — Triclosan and nano-particles are used for this. 

Formaldehyde is linked to a 30% increase in lung cancer, plus skin/lung irritation and contact dermatitis. It is found in fabrics claiming to be: 

• Anti-cling, anti-static, anti-shrink 
• Waterproof 
• Perspiration-proof 
• Moth-proof and mildew resistant 
• Chorine resistant 

It's also used in dyes and printing to fix the design and prevent "running". 

Most governments restrict formaldehyde levels in clothing… but not the U.S. One of the worst offenders is China. Beware of "Made in China" labels.

Use of formaldehyde in clothing is extremely widespread. There have even been lawsuits alleging high levels of it in Victoria's Secret bras.

High temps and humidity make "poison clothes" even worse — they open your pores and increase chemical absorption.

And you absorb formaldehyde from multiple sources daily, so don't be fooled by manufacturers' reassurances.

Disperse Blue Dyes may look gorgeous — even regal — but they put you at high risk for contact dermatitis… especially dark blue, brown, and black synthetic clothing. It's important to note — laundering does not reverse that risk. Worse… Disperse Blue 1 is classified as a human carcinogen due to high malignant tumor levels in lab animals.

Incidentally, you might be interested to know that this dye also shows up in cosmetics and semi-permanent hair dyes.

Fire and burn hazards: The Marine Corps now prohibits troops in Iraq from wearing synthetic clothing while off base… after too many unfortunate burns from soldiers wearing polyester, acrylic, and nylon — which readily melt in high heat and fuse to the skin. (Dudes, what did you expect? The stuff is a first cousin to plastic. Both are products of the oil industry.)

Of course, that begs the question of whether flame retardants are safer… Flame Retardant use began in 1971, when government required children's sleepwear to be self-extinguishing. The solution was to add brominated Tris. 

Studies measuring urine samples showed that this chemical is readily absorbed. Brominated Tris is a mutagen, and causes cancer and sterility in animals. (Mutagens cause inheritable mutations by damaging DNA.) They also cause testicular atrophy and sterility.

Tris was banned in children's clothing in 1977 (but lives on in upholstered furniture foam, baby carriers, and bassinets). Today most synthetic fabrics contain a new generation of flame retardants bonded into the fabric, which must survive 50+ washings.

According to the U.S. Consumer Product Safety Commission's National Burn Center, only 36 children a year suffer serious injuries from sleepwear catching fire. My heart goes out to these tragic victims and their families. But is the toxic contamination of millions of children worth protecting 36 children per year from burns?

This sort of regulation is a product of the "precautionary principle" — the notion that there should be no limit to the amount of money spent or the amount of inconvenience inflicted on millions of people when it comes to preventing rare dangers that affect a tiny number of people. The mania for making our society risk-proof and accident-proof actually increases danger in many cases.

The Consumer Product Safety Commission exempts certain sleepwear from flammability standards. Two companies selling kids' sleepwear without flame retardants are L.L. Bean and Lands' End.

But it's not just children's sleepwear… Demand is high for fire-retardant uniforms and civilian clothing. 

Lab studies show that flame retardants (PBDEs) can cause a slew of health issues — thyroid problems, brain damage, ADHD symptoms, and fertility problems.

The insecticide permethrin is now in civilian outdoor wear and military uniforms even though no long-term studies have assessed its safety. We wrote about this dangerous chemical in Issue #89. You can see it at www.cancerdefeated.com/newsletters.

Silver nanoparticles in name-brand clothing create anti-odor, anti-wrinkle, and anti-stain clothes. "Nano" means "really tiny"… super-microscopic. Nano-particles in clothing can create easily absorbed toxins that, due to their miniscule size, are transported into all your organs, including your brain… consequences unknown.

Other scary toxins include sulfuric acid, urea resin, sulfonamides, halogens, and sodium hydroxide.

The Health Hazards of Built-Up Electrical Charges…

Electrostatic charges accumulate in synthetic clothing. There are stories of shocking mini-explosions from mixing layers of synthetic clothing with synthetic carpeting.

And get this: synthetic undergarments contribute to infertility in men.

A 24-month study of male dogs wearing either loose-fitting polyester underpants or loose-fitting cotton ones showed that wearing polyester created significant decreases in sperm count and degeneration of the testes. The animals wearing cotton suffered no side effects. (And, please, no letters to the editor about dogs wearing underwear. I agree, it sounds silly.)

Scientists think polyester traps body heat, encourages chemical absorption, and creates electrostatic build-up… which all affect sperm count.

Is Tight Fitting Clothing a Problem?

The short answer is "yes".

We recently ran an article on the risks of wearing bras, especially tight ones (Issue #65).

Probably the most unsafe clothing item ever introduced in the name of fashion was the corset. It squeezed women's bodies and crushed their internal organs to the point of broken ribs.

Today, some scientists believe restrictive bras suppress the lymphatic system — which flushes toxins from your breasts and lymph nodes and helps prevent breast cancer.

Anna Maria Clement and Brian R. Clement, co-authors of the book Killer Clothes, recommend limiting bra usage as much as possible.

Your shoes might also fit the category of tight clothing. A 2009 survey of 2,000 people found that 40% of women buy and wear uncomfortable shoes to make a fashion statement. By contrast, just 17% of men did likewise.

Synthetics Hurt Athletic Outcomes…

Despite the wide appeal of synthetic athletic apparel, medical studies show that synthetic fibers cause muscle fatigue — which can mean the difference between winning and losing for competitive athletes.

In a study of 24 27-year-old men, natural linen long-sleeved shirts were worn for five hours -- and then polyester ones were worn for another five hours. Their arms were monitored during both, with electrodes measuring skin temperature and velocity of the men's muscle tissue.1

No changes were measured when they wore the linen. But when they donned polyester they endured a range of muscle disruptions…

The Bottom Line…

It's important to realize that while individual chemicals might not endanger your health, the synergistic effect of multiple chemicals interacting can have unpredictable negative effects.

Natural and organic clothing is becoming more popular again. But it can still be a challenge to find it, and you may have to piece together items from multiple suppliers. Here's empowerment for the process…

Priority #1 — Choose natural fibers

1. Cotton — preferably organic. It still remains the "king" of textiles. Organic accounts for less than 1% of worldwide production
2. Flax — one of nature's strongest fibers
3. Hemp — grows without any need for fungicides, herbicides, or pesticides because it's naturally insect-resistant. Its fibers are reported to be four times stronger than cotton. This is NOT the hemp known for its mind-altering properties! 
4. Silk — known as the "queen of fabrics". Watch out for the use of synthetic dyes in silk. 
5. Wool — most of today's wool is contaminated with chemicals, i.e., pesticides used to kill parasites. But organic wool is becoming more common. 
6. Other — alpaca, angora, camel, cashmere, mohair, ramie, aluyot

Incidentally, the Organic Trade Association estimates that one non-organic cotton T-shirt uses one-third pound of pesticides and fertilizers. Cotton production uses one-fourth of all the world's fertilizers.2 It's another good reason to choose organic cotton to add to the ones above.

Here are some sources to get you started in your search for healthier clothes. 

• Hempest.com 
• Patagonia (small line of organic clothing) 
• Ecowise.com 
• Fairindigo.com 
• Faeriesdance.com 
• Kasperorganics.com 
• Juteandjackfruit.com 

Start small… Choose organic for clothing closest to your skin most of the time — underwear, sleepwear, camisoles, and the like… and then build as you replace items in your closet. Move in a healthier direction with your clothing to drastically reduce your chemical load.

Kindest regards,

Lee Euler,
Publisher

Citric Acid Derived from Black Mold

Just what is your food made of, anyway? Try industrial synthesis, genetically modified mold secretions, hydrochloric acid, mercury-contaminated caustic soda, ferrocyanide… and, of course, lots of GMO corn.

If common ingredients like “citric acid” and “ascorbic acid (vitamin C)” sound normal and familiar enough that you practically conjure up an image of the flourishing orchard they were grown in – then think again.

Picture instead an industrial factory, carrying out protocols developed in a lab, produced with enough winding nozzles, tanks, valves, pipes and other thinga-ma-jiggers to create a meandering and disorienting Dr. Seuss story. Because, after all, these common –nearly ubiquitous – ingredients don’t come from where you might assume (i.e. simply, citrus fruits).

Instead, mass produced citric acid and ascorbic acid are hidden GMO ingredients that reportedly set off allergenic responses for some sensitive consumers. Further, both are known accomplices to the creation of benzene – a known human carcinogen – inside food and drink products alongside sodium benzoate.

Feel free to peruse these blogs and forums for complaints about citric acid from those allergic or intolerant to citric acid itself, mold & yeast and/or corn. Food intolerance to citric acid, or the components of its production, can trigger such symptoms as: stomach pain, reactions in the mouth, headaches, diarrhea, vomiting, cramping, hives, dark circles under the eye and/or blotchy skin.

Nevertheless, most people are not allergic to citric acid, and have no identifiable negative effects from eating it. But it does serve as a poignant reminder that what we eat comes from food products – constructed as if from tinker toys, with multiple, highly processed ingredients that virtually no one would recognize and few know anything about.

Otto Von Bismarck famously quipped back in the 1800s that “Laws are like sausages, it is better not to see them being made.” But today there is an endless array of foods that would baffle or disgust consumers if they saw them made. Industrial food processes have rendered entire grocery stores filled with food products whose ingredients would be even less recognizable than the contents of sausage.

Citric acid: in practically everything on the shelf

Citric acid is common enough to find in foods of virtually every kind, due to its use as a preservative – extending shelf life and preventing spoilage – as well as to enhance flavor with its acidic and slightly sour taste, which gives all manner of “natural”-ish and completely artificial foods and beverages a “refreshing” kick. Despite being a known hidden GMO, it is even frequently found in certified “organic” foods – and the USDA and FDA allow it to be in there.

Citric acid isn’t becoming a controversial foodie’s food-to-avoid, but instead trending for its ability to bring out the pucker-inducing and tangy tastes in popular foods. It is increasingly celebrated for helping to bring a balance of “all five flavors” to countless restaurant dishes and prepackaged processed foods – indispensable to even celebrity and TV contestant chefs.

Like MSG, the widely used ingredient that enhances ‘savory’ flavors and induces cravings, citric acid is widely used not only as a preservative but as a “fairy dust of flavour amplification” by enhancing and intensifying other flavors present in the recipe.

MSG and citric acid are essentially enablers to modern America’s food frenzy addiction – making even bland foods not just palatable and tasty, but downright delectable and captivating. With so many ingredients raising red flags, piling on sugar, synthetic chemicals and calories while contributing to obesity, diabetes, heart conditions and even cancer – MSG, citric acid and their peers make manufactured food products possible.

Both are used industrially to make even bland foods taste better and last longer on the shelf, regardless of nutritional value. But like many other common food additives, the science behind their production would probably take away from their (artificial) palate appeal.

Manufacturers and distributors of citric acid – as well as the larger food industry who use it as an ingredient in practically everything – benefit from the public’s assumption that citric acid comes from fruit. While this natural appeal is frequently used in food marketing and product imagery (as this chemical manufacturer clearly does), the reality of large scale, mass production of citric acid bears little to no resemblance. Ignorance-based marketing: This chemical company uses the “fresh” image of citrus fruit to market its citric acid – with no mention that it is most likely derived from genetically modified black mold grown on GMO corn syrup.

As the Globe and Mail succinctly puts it:

Citric acid occurs naturally in such fruits as limes, pineapples and gooseberries. The dry, powdered citric acid used as an industrial food additive since the early 19th century, however has a less appetizing source; it is manufactured using a mould that feeds on corn syrup glucose.

Citric acid does in fact occur naturally in citrus fruits like lemons, oranges, grapefruits in significant quantities … in fact, as a product of the Kreb’s Cycle, it is present in most living things. But industry would find it simply too costly and … well, simple to derive their preservative ingredient that way.

Actually, a cornered citrus market was already making this form of citric acid too expensive by the mid-to-late 19th century, making an alternative economically desirable even then. Authors Michael Mattey and Bjorn Kristiansen argue in their introduction to Citric Acid Biotechnology that “the science, though important, is secondary to the economics and politics of production” of citric acid.

Instead, since the early 1900s, the black mold Aspergillus niger has been used to ferment starches to derive citric acid. In 1893, a chemist named C. Wehmer discovered that citric acid could be produced with penicillium mold and sugar. Wartime disruptions in the Italian citric acid market paved the way for full-scale industrial production, after a food chemist named James Currie discovered that Aspergillus niger was even more efficient at producing citric acid. Currie also developed new methods for fermentation, and Pfizer hired him and launched a plant in 1917 to mass produce citric acid grown from mold in a sugar medium. Currie’s methods were also used by Pfizer to drastically increase the production of penicillin, credited with saving countless lives.

Today, it is not only true that nearly all citric acid is made through mold fermentation with GMO corn, but that it is produced by some of the biggest of Big Ag food producers, both in the U.S. and in China.

The three biggest domestic producers of citric acid – Archer Daniels Midland, Cargill and Tate & Lyle Americas (actually a British company) – have been recently involved in suits over import duties and trade turf against Chinese firms, including Shandong TTCA Biochemistry, battling for market share in America.

Think of all the times citric acid shows up on the ingredients label in things that you or those you love eat. We already know it isn’t as simple as squeezing a lemon or lime, but what the hell is it, anyway?

Judge for yourself, with a glance over this “simple” formula:

THE PROCESS: How Citric Acid is Synthesized from Genetically Modified Black Mold

Citric acid production has become a refined and highly prized industrial process. Numerous scientific studies discuss revisions and improvements to the efficiency. But there are definitely some constants to this often competitive and secretive process:

Engineering the mold: Aspergillus niger is a naturally occurring black mold that commonly appears on fruits and vegetables, as pictured on the onion above (source: S.K. Mohan, Creative Commons license). However, significant modification of A. niger has taken place over the past several decades to increase production of citric acid and decrease the production of unwanted byproducts. This has resulted in countless generations of genetically modified mutant variants, now specialized for industrial-scale economics. Two of the main types of modification are:

• Gamma radiation has been used to modify strains of A. niger mutants, resulting in multiplied or increased production through genetic improvement.
• Further genetic modification in the lab has taken place through the engineering of the glycolytic pathway, resulting in a metabolic-streamlining that facilitates greater citric acid production from sugar, while shutting off side avenues of glycolysis.

Further genetic modification and “improvement” of A. niger are an object of ongoing study and industrial practice.

Producing the Sugar Medium: Nearly all industrial citric acid begins with a highly processed glucose corn syrup that is derived from corn wet milling (other parts of the corn residues go to other processes). Other industrial sources include beet sugar and cane molasses, and occasionally also fruit waste.

But it’s hard to beat the economics of subsidized corn – the vast majority of which is the unlabeled, genetically modified, high starch (yellow dent #2) variety – that can synergistically contribute to ingredients like citric acid as well as ingredients like high fructose corn syrup, dextrose (corn sugar), maltodextrin, corn oil, corn meal, ascorbic acid (labeled as vitamin C), MSG and other free glutamates (such as ‘hydrolyzed vegetable protein’), malic acid, baking powder, vanilla, xantham gum and perhaps hundreds of others. Often times, hydrochloric acid is employed in the corn-conversion process.

To transform corn or other plant starches into by-products that can be used to create these ingredients, some serious chemistry must be employed. (click on images to enlarge)

After wet milling corn to separate the starch, the production of many of these ingredients then involves a bath in strong bases, where lyes are used to break down the plant material further. Sometimes this means autolysis, when yeasts or bacteria ferment the material, and other times hydrolysis is used – which vary depending upon the type of additive, and the most efficient and cost effective established processes.

As with other common food ingredients, there is an ongoing issue with mercury cell technology – an outdated model still used in several major chlor-alkali plants – that have a known issue with mercury contamination during the application of caustic soda (to neutralize work with acids). Among hundreds of food ingredients that are potentially contaminated by mercury, studies show the three most common are high fructose corn syrup, sodium benzoate and, yep, citric acid.

A 2009 study published in Environmental Health analyzed the level of mercury contamination from the chlor-alkali process, resulting in numerous grabbing headlines warning about the mercury content in high fructose corn syrup. Although citric acid didn’t make the news, it too is processed in the same way:

Mercury cell chlor-alkali products are used to produce thousands of other products including food ingredients such as citric acid, sodium benzoate, and high fructose corn syrup. High fructose corn syrup is used in food products to enhance shelf life. A pilot study was conducted to determine if high fructose corn syrup contains mercury, a toxic metal historically used as an anti-microbial. High fructose corn syrup samples were collected from three different manufacturers and analyzed for total mercury. The samples were found to contain levels of mercury ranging from below a detection limit of 0.005 to 0.570 micrograms mercury per gram of high fructose corn syrup.

Medium preparation: Various proprietary combinations of acids and heat are used to remove impurities and sterilize the corn syrup or other substrate, including: decationization (to alter the charge of ions), thermodynamic hexacyanoferrate clarification (pertaining to an ion exchange using an iron/cyanide compound) as well as boiling – that’s right, they use cyanide.

Meanwhile, the sugar substrate is diluted in preparation for fermentation.

Inoculation, itself a complicated step: Through a careful process, the spores or cultures of the fermenting agent is introduced, mixed and multiplied. In nearly all current industrial processes, a genetically modified mutant strain of Aspergillus niger (black mold) is then used to ferment the corn sugar syrup into citric acid over the course of several days. (click pictures to enlarge)

Careful control is applied to the pH of the mixture; in various modifications to the process, different types of acids (including hydrochloric acid) are used to increase the productivity of Aspergillus niger and prevent other unwanted products, such as oxalic acid. Subsequent genetically mutated strains of A. niger have been developed to allow the “non-production” of oxalic acid at a higher pH of 5 with the presence of manganese, whereas some production facilities have required a pH as low as 2 to prevent the formation of oxalic acid at the expense of citric acid production. 

Fermentation in the Reactor: The mold-glucose solution is fermented inside in an industrial reactor, generally constructed of stainless steel tanks or towers (to mitigate past manufacturing issues that have occurred in the industry with corrosion and leaching [p. 4 submerged process] and also contain manganese [useful in controlling the production of citric acid]). The reactor includes a sophisticated aeration system that maintains the desirable level of dissolved oxygen, which fluctuates during different stages of the fermentation process.

The process of fermentation leads to the catabolism of glucose sugar by the Aspergillus niger, leading to its secretion of citric acid into the culture broth.

Spore levels, temperature and pH are all tweaked over the course of several hours or days as production of citric acid increases, peaks, then planes off.

Broth separation: After fermentation, the “culture broth” must be separated so the citric acid can be obtained. The processes vary and, again, are closely guarded trade secrets. Some processes cut the fermented broth using a solvent extraction method, while most modern citric acid production utilizes a process known as “calcium citrate precipitation.”

Calcium citrate precipitation: The fermented broth is neutralized by calcium hydroxide, converting/precipitating much of it to calcium citrate. This is then filtered out of the solution, and sulfuric acid is then used to convert the calcium citrate to citric acid and calcium sulfate. The calcium sulfate is filtered out and evaporation for crystallization begins.

Crystallization: Another secretive step is the exact process for converting the final substrate of citric acid into the crystalline white powder that is sold to food manufacturers and consumers. An entry in Volume 17 of Biotechnology and Bioengineering published in 1975 describes the process: “The filtrate is concentrated under vacuum at a low temperature to give crystals of citric acid. Details of both fermentation and crystallization procedures are closely guarded trade secrets.”

The process is likely even more refined, specialized and high tech today. A Wikispaces entry for Citric Acid describes putting the isolated citric acid through additional steps with “activated carbon, cation and anion exchange resins in fixed bed reactors” before evaporation. It then describes both a hot and cold process of crystallization, with the former producing anhydrous citric acid, and the latter producing monohydrate citric acid.

Finishing for Market: The products then can undergo centrifuging, fluidized bed drying and classification (by grain size) before reaching the market.

Sodium Citrate: A related ingredient that is commonly used in foods as an acidulant, as citric acid is, and as an emulsifier in cheese products, is sodium citrate. It is typically created in the same facilities where citric acid is produced, by adding caustic soda (sodium hydroxide, a.k.a. lye) to citric acid, neutralizing it into a weaker citrate salt. Cargill, Archer Daniels Midland and Tate & Lyle are all major producers of sodium citrate.

If the use of caustic soda involves a mercury-cell chlor-alkali plant (see above diagram), further mercury contamination could occur, though membrane-cell technology is replacing it in most plants.

An additional issue with citric acid pertains to its use as a common preservative alongside other ingredients that could cause known carcinogens, like benzene, inside food products:

Citric Acid and Sodium Benzoate “Fizz-ion”: A Carcinogenic Contaminate 

the Soda Companies Have Known About For Decades

Academic studies emerged in the early 1990s about a potent combination of ingredients that was frequently showing up in soft drinks, sports drinks and artificially flavored citrus beverages: the presence of sodium benzoate had the known potential to break down in benzene, a known human carcinogen, when in the presence of heat, or in particular, either citric acid or ascorbic acid. Studies proved that this could happen right inside the drink containers – while in transport, on store shelves or waiting for consumption in consumers’ homes.

Yet nothing was done about it, until the scandal reemerged in 2005 when the FDA was confronted with studies conducted by a private citizen! Numerous European studies in Germany, Belgium and elsewhere backed up the data, and things slowly began to change.

Afterwards, many diet soda brands, sports drinks and citrus-flavored beverages voluntarily removed the troubling ingredient sodium benzoate (though some laughably replaced it only with potassium benzoate, which has the same potential to create benzene).

However, many other brands have done nothing at all, and the FDA allows them to continue using this dangerous mixture of ingredients, despite clear data on the matter. Foods and drinks containing the potentially harmful combination of sodium benzoate and citric acid can STILL be commonly found on store shelves, perhaps especially with generic brands.

Start reading ingredient labels on the brands that you shop for – and those you already know best to avoid – and take note of just how many products contain the hidden GMO ingredient citric acid. We recommend simplifying your diet by eating fresh produce – better if they are grown by someone you know/trust or are “organic” – and foods with as few ingredients as possible.

How many times have you glossed over this seemingly natural ingredient – despite the fact that it is a highly processed and synthetic food additive?

Nevertheless, the FDA has –like practically everything else – “Generally Recognized [it] as Safe” (GRAS). For the record, here is the FDA’s chapter on the oversight of the process of citric acid fermentation by Aspergillus niger:

TITLE 21–FOOD AND DRUGS
CHAPTER I–FOOD AND DRUG ADMINISTRATION
DEPARTMENT OF HEALTH AND HUMAN SERVICES
SUBCHAPTER B–FOOD FOR HUMAN CONSUMPTION (CONTINUED)
PART 173 — SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION 

Subpart C–Solvents, Lubricants, Release Agents and Related Substances
Sec. 173.280 Solvent extraction process for citric acid. 

A solvent extraction process for recovery of citric acid from conventional Aspergillus niger fermentation liquor may be safely used to produce food-grade citric acid in accordance with the following conditions: 

• (a) The solvent used in the process consists of a mixture of n-octyl alcohol meeting the requirements of 172.864 of this chapter, synthetic isoparaffinic petroleum hydrocarbons meeting the requirements of 172.882 of this chapter, and tridodecyl amine.
• (b) The component substances are used solely as a solvent mixture and in a manner that does not result in formation of products not present in conventionally produced citric acid.
• (c) The citric acid so produced meets the specifications of the “Food Chemicals Codex,” 3d Ed. (1981), pp. 86-87, which is incorporated by reference (Copies may be obtained from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.), and the polynuclear aromatic hydrocarbon specifications of 173.165.
• (d) Residues of n-octyl alcohol and synthetic isoparaffinic petroleum hydrocarbons are removed in accordance with good manufacturing practice. Current good manufacturing practice results in residues not exceeding 16 parts per million (ppm)n- octyl alcohol and 0.47 ppm synthetic isoparaffinic petroleum hydrocarbons in citric acid.
• (e) Tridodecyl amine may be present as a residue in citric acid at a level not to exceed 100 parts per billion.

Source: Eat Local Grown

The Secrets of Sugar - documentary

Just found an interesting documentary online, "The Secrets of Sugar". I'm not eating any sugar, not even the 'natural' sugars in honey, molasses or fruit. Well, on extremely rare occasions I indulge in a a Granny Smith apple or a banana heavily smeared with almond butter which the fat from it greatly slows the breakdown of sugar from the fruit.

Since cutting all sugars, and I mean all, and eating so many veggies with high fiber gluten-free grains (quinoa, millet in moderation as it's high glycemic, adlay/Job's tears, brown rice) and low glycemic beans only (lentils, garbanzos and black beans) my energy which was always good is very good. People are amazed that my simple diet gives me so much energy. And even better, I hardly ever have a sniffle, a cold or a sore throat (only after eating something that has a high glycemic or fructose count, irritates my upper GI candida). Hmmm, could there be a connection between eating no sugar and feeling well? Wow, I would so say so!

Here's the link to the online documentary "The Secrets of Sugar". Sugar is a definite link towards autoimmune diseases, cancers, Alzheimer's, diabetes type 2, and more states of unhealth.

White Flour as a Toxin: 5 Facts

5 Secrets about White Flour That Will Shock You

The standard American diet is a diet of chronic disease and death. Our food supply has been killing us slowly. White flour has been killing you! 

In 1910, the Federal District Court of Missouri declared bleached white flour unfit as human food. But, unfortunately, according to H.W. Wiley, first chief of the Food and Drug Administration, the enforcement of this law was “halted through the political influence of the flour millers” and “no notice of violations has since been made by the FDA.” Mr. Wiley’s book “The History of a Crime Against the Pure Food Law” discusses this case. (Reference here) Nowadays, flour is made from wheat that is being treated with fungicides, pesticides, and insecticides from seedling to storage. Since then approximately 60 different chemicals have been approved to bleach flour.

Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar – Your Brain’s Silent Killers

 1. Bleached Flour has no nutrients.

The manufacturers of white flour first remove the wheat seed’s bran, its 6 outer layers, and the germ which contains 76% of the vitamins and minerals. 97% of the dietary fiber is also lost.” It removes all Vitamin E, 50% of calcium, 70% phosphorus, iron, magnesium and B vitamins.

2.  Added Potassium Bromate

After removing all the layers and nutrients, flour is bleached, preserved, and aged with chlorine dioxide. It is further whitened by adding chalk, alum, and ammonium carbonate to make it look and feel more appealing to the consumer. An anti-salting agent called sorbitan mono-saturate is added in the final stage. Potassium bromate is also added to white flour. It is very powerful oxidizer that damages cells. Bromate is considered a category 2B carcinogen (= possibly carcinogenic to humans) by the International Agency for Research on Cancer (IARC). Potassium bromate has been banned in most of the developed countries in 1994 including all countries in European Union (chlorine, bromates, and peroxides in food is banned in the EU), UK, Canada.

3.  White flour is a natural insecticide

Did you know that if an insect gets into the bag of white flour and starts eating it, that insect will die from consuming it? White flour is a natural insecticide because it kills any insect that attempts to live off of it.

4.  Contains L-cysteine

This non essential amino acid is added to most conventional baked goods to speed industrial processing. L-cysteine is found in the majority of pizza doughs, cookies, pastas, pastries and fast food buns.

It can be synthesized in a laboratory but cheaper production methods include duck feathers and human hair. Besides human hair, other sources of L-cysteine include chicken feathers, cow horns and petroleum byproducts. Most of the L-cysteine comes from China where there’s a history of poor regulation. It is disgusting and scary.

5. White flour contains diabetes-causing contaminant alloxan

White flour contains alloxan. It is what makes your bread look fresh and clean. Studies show that alloxan destroys the beta cells of the pancreas. Alloxan’s harmful effects on the pancreas are so severe that the Textbook of Natural Medicine calls the chemical “a potent beta-cell toxin.” Unfortunately, knowing that alloxan is so toxic for your body, the FDA still allows companies to use it when processing foods we ingest. Fortunately, studies have found that the effects of alloxan can be reversed with vitamin E. According to Dr. Gary Null’s Clinicians Handbook of Natural Healing, vitamin E effectively protected lab rats from the harmful effects of administered alloxan.

References:

http://www.indymedia.org.uk/en/2006/08/347999.html 

http://proliberty.com/observer/20050718.htm 

http://www.vrg.org/blog/2011/03/09/l-cysteine-in-bread-products-still-mostly-sourced-from-human-hair-duck-feathers-hog-hair/ 

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1969479/?page=2

Milk Is Good Food? Think Again!

No other animal in the wild drinks the milk of another species. No other animal in the wild drinks its’ own mother’s milk past the age of weaning. There are a number of reasons why drinking cow’s milk is not the best choice for humans. Here are just a few:

• Cow’s milk protein is 85% casein which is potentially carcinogenic to humans. It is therefore a potential contributing cause of eczema, acne, kidney disease, arthritis, tooth decay, asthma, irritable bowels, sinus problems, Crohn's, colitis, MS, breast cancer, and prostate cancer.
• Cow’s milk is rich in a simple sugar called lactose, or “milk sugar.” However, after infancy, many people lose their ability to digest lactose. The result is that undigested lactose travels to the large intestine where bacteria break this sugar down, producing anything from gas, to cramps, to diarrhea. Cow’s milk is either a contributing cause or the sole cause for many people’s intestinal problems.
• Cow’s milk and other products (eggs, cheese, and yogurt) create an acid-ash in the body. This causes mucus in the nasal cavity and mucoid plaque in the digestive system. This also forces the body to leach calcium from bones and teeth to neutralize the acid which leads to osteoporosis and tooth decay.
• Dairy cows at conventional factory farms are subjected to horrific living conditions and as a result their immune systems are greatly weakened. To compensate for their ill health they are injected with antibiotics, which contaminates the milk we drink.
• To increase milk production dairy cows are injected with steroids and hormones which put them in a perpetual state of pregnancy. This also contaminates the milk we drink, reduces the nutrient content and creates pus in the milk.
• Legally, 135 million pus cells are allowed in one glass of milk.
• Infants especially need mother’s milk because it boosts their immune system. Studies show that infants fed formula or cow’s milk are 80 percent more likely to develop diarrhea and 70 percent more likely to develop ear infections when compared with infants who are exclusively fed their mother’s breast.
• Cow’s milk can cause colic in babies.
• Cow’s milk may cause allergies and asthma.
• Store bought milk is pasteurized which destroys most of the nutritional content.
• Humans have a difficult time absorbing the calcium in cow’s milk.

The age which children lose their ability to digest lactose varies. Well over half the world’s population is lactose-intolerant. Some races tend to lose the lactase enzyme earlier in life than others. Human breast milk provides a child with the mother’s antibodies, and those antibodies are very protective when it comes to infectious illnesses. Conversely, cow’s milk or infant formula is devoid of these protective agents. White blood cells called macrophages can be passed from mother to child through breast milk. These macrophages provide useful immune functions while in the child’s intestinal system. Human breast milk also contains a compound called lactoferrin. This agent tends to block the growth of E. Coli in the intestine. For these reasons and others many people choose to breast feed until their child is two years of age.

Cow's Milk Alternative

A great alternative to cow’s milk is milk made from raw nuts such as almonds, brazil nuts or sprouted buckwheat groats. These nut milks taste great and are high in protein, calcium and many other high quality nutrients without the risks associated with consuming casein.

It is easy to make almond milk at home. In a blender add 1 cup of raw almonds to four cups of filtered water. Blend at high speed for one minute. Pour the mixture into a nut milk bag and strain into a bowl. You can use more or less water to make your milk thicker like whole milk or thinner like skim milk. You can also save the pulp for use in other recipes such as making dehydrated cookies or flax crackers.

by Brian Hetrich, featured article on the Hippocrates Health Institute webpage, Dec 16, 2015

A "Cure-all" Anti-fungal Recipe

[Any time I see this kind of advertising—"the most powerful", "kills any infection", I immediately become skeptical, especially as (1) it reads like a come-on gimmick, and (2) if it’s so good, why reiterate it but just state that it is good and let logic rule rather than hammer in the marketing hit phrase “best ever”. After reading the ingredients—some of which I’ve had reactions to with my candida—I really must doubt this “therapy”. However, I post it here so other people can read another perspective and have a fair chance of making an “informed decision” before they blindly pump this cure-all into their already damaged bodies, assuming the reader here has candida.

This recipe sounds pretty potent and effective; however, for people with candida I would recommend caution and revision of the recipe. My comments on a few key points people with candida should consider are in orange.]

This Is The Most Powerful Natural Antibiotic Ever – Kills Any Infections in The Body 

The basic formula of this powerful tonic dates back to medieval Europe, that is, from the era when people suffered from all sorts of diseases and epidemics.

This master-cleansing tonic is actually an antibiotic that kills gram-positive and gram-negative bacteria. It has also a powerful antiviral and antifungal formula, increases blood circulation and lymph flow in all parts of the body. This plant-based remedy is the best choice for the fight against candida.

This tonic has helped many people to cure many viral, bacterial, parasitic and fungal diseases and even plague! Its power should most certainly not be underestimated. It can cure many chronic conditions and diseases. It encourages blood circulation, and purifies blood. This formula has helped millions of people throughout the centuries to fight the most deadliest diseases. The secret is in the powerful combination of high-quality natural and fresh ingredients! To sum up, this tonic is effective in the treatment of all diseases, successfully strengthens the immune system, acts as an antiviral, antibacterial, antifungal and anti-parasitic medicine, and assists in the most severe infections.

Master Tonic – Recipe

You may want to wear gloves during the preparation, especially when handling hot peppers, because it is difficult to get the tingling off your hands! Be careful, its smell is very strong, and it may stimulate the sinuses instantly.

Ingredients:

24 oz /700 ml apple cider vinegar (always use organic)

¼ cup finely chopped garlic

¼ cup finely chopped onion

2 fresh peppers, the hottest you can find (be careful with the cleaning – wear gloves!!!)

¼ cup grated ginger

2 tbsp grated horseradish

2 tbsp turmeric powder or 2 pieces of turmeric root

Preparation:

1.   Combine all the ingredients in a bowl, except for the vinegar.

2.   Transfer the mixture to a Mason jar.

3.   Pour in some apple cider vinegar and fill it to the top. It is best if 2/3 of the jar consists of dry ingredients, and fill in the rest with vinegar.

4.   Close well and shake.

5.   Keep the jar in a cool and dry place for 2 weeks. Shake well several times a day.

6.   After 14 days, squeeze well and strain the liquid through a plastic strain. For better results put a gauze over it. Squeeze well so the whole juice comes out.

7.   Use the rest of the dry mixture when cooking.

Your master tonic is ready for use. You do not need to keep the tonic in your fridge. It will last for long.

Extra Tip: You can also use it in the kitchen – mix it with some olive oil and use it as a salad dressing or in your stews.

Dosing:

1.   Caution: The flavor is very strong and hot!

2.   Extra Tip: Eat a slice of orange, lemon or lime after you take the tonic to ease the burning sensation and heat.

3.   Gargle and swallow.

4.   Do not dilute it in water as it will reduce the effect.

5.   Take 1 tablespoon every day to strengthen the immune system and fight cold.

6.   Increase the amount every day until you reach a dose of 1 small glass per day (the size of a liquor glass).

7.   If you struggle against more serious disease or infection, take 1 tablespoon of the tonic 5-6 times a day.

8.   It is safe for pregnant women and children (use small doses!) because the ingredients are all-natural and contain no toxins.

Warning: Do not use on an empty stomach, and start with a teaspoon for the first few times. It is POTENT and can cause nausea or vomiting if you are not used to it.

Health benefits

Garlic is a strong antibiotic with a wide range of health benefits. Unlike chemical antibiotics that kill millions of friendly bacteria your body needs, its only goal is bacteria and microorganisms. Garlic also encourages and increases the level of healthy bacteria. It is a powerful antifungal agent and destroys any antigen, pathogen, and harmful disease-causing microorganisms.

Onion is garlic’s closest relative and it has a similar but milder action. Together they create a strong fighting duo.

Horseradish is a powerful herb, efficient for sinuses and lungs. It opens sinus channels and increases circulation, where common colds and flu usually begin, as most doctors would agree. [Horseradish irritates people with candida. I had to give this wonderful flavor up so that the candida in the upper GI tract wouldn’t react and my throat burn from bacteria activation, not from the power of the horseradish.]

Ginger has powerful anti-inflammatory properties and it is a strong circulation stimulant.

Chili peppers are the most powerful circulation stimulators. They just send their antibiotic properties to fight the disease where it is mostly needed. [Chili is inflammatory, particularly to people with arthritis, and often people with candida are suffering from some kind of inflammation, which therefore is made worse by the capsicum family and more broadly by the nightshade family which any pepper is a part of.]

Turmeric is the most perfect spice. It cleanses infections and reduces inflammation, blocks the development of cancer, and prevents dementia. It is especially useful for those who struggle with joint pain.

Apple cider vinegar – there must be something very healthy in the use of apple cider vinegar as the father of medicine, Hippocrates, used vinegar around 400 BC because of its healthy properties. It is said that he used only two remedies: honey and apple cider vinegar.

Apple cider vinegar is made from fresh and ripe apples which are later fermented and go through rigorous process to give the final product.  [IF you use apple cider vinegar, always use raw apple cider vinegar; the other frequently goes through chemical processing to make it cure faster for quicker marketing.]  

Apple cider vinegar contains pectin, a fiber that reduces bad cholesterol and regulates blood pressure. Health experts agree that people need more calcium as they get old. Vinegar helps the extraction of calcium from foods it is mixed with, which helps in the process of maintaining bone strength. Potassium deficiency causes a variety of problems including hair loss, brittle nails and teeth, sinusitis, and runny nose. Apple cider vinegar is rich in potassium. Studies have shown that potassium deficiency results in slow growth. All of these problems can be avoided if you use apple cider vinegar regularly. Potassium also removes toxic wastes from the body.

Beta-carotene prevents damage caused by free radicals, maintains skin firm and young. Apple cider vinegar is good for those who want to lose weight. It breaks up fat which supports a natural weight loss process. Apple cider vinegar contains malic acid, efficient in the fight against fungal and bacterial infections. This acid dissolves uric acid deposits that form around the joints, and thus alleviates joint pain. [Malic acid does lessen joint pain; fermentation increases it.] Dissolved uric acid is later eliminated from the body.

It is believed that apple cider vinegar is useful in treating conditions like constipation, headaches, arthritis, weak bones, indigestion, high cholesterol, diarrhea, eczema, sore eyes, chronic fatigue, mild food poisoning, hair loss, high blood pressure, obesity, and many other health problems.

[And now a huge caution on apple cider vinegar or any vinegar, which of course has been fermented, and therefore readily interacts with yeast! Anything fermented, even apple cider vinegar, negatively affects the person with systemic candida. It actually can cause the candida to explode in growth, and if you don’t believe me, when making a yeast bread, add a little apple cider vinegar to the yeast and sugar and just watch the reaction! And now imagine that in your body! I do realize that all over the web people are instructed to use apple cider vinegar to eradicate candida … wow! Some claim to have done it. Kudos! But the apple cider vinegar has NOT helped me in ANY way! Just a FYI.]