Processed Meats Declared Too Dangerous for Human Consumption

By Mike Adams

The World Cancer Research Fund (WCRF) has just completed a detailed review of more than 7,000 clinical studies covering links between diet and cancer. Its conclusion is rocking the health world with startling bluntness: Processed meats are too dangerous for human consumption. Consumers should stop buying and eating all processed meat products for the rest of their lives.

Processed meats include bacon, sausage, hot dogs, sandwich meat, packaged ham, pepperoni, salami and virtually all red meat used in frozen prepared meals. They are usually manufactured with a carcinogenic ingredient known as sodium nitrite. This is used as a color fixer by meat companies to turn packaged meats a bright red color so they look fresh. Unfortunately, sodium nitrite also results in the formation of cancer-causing nitrosamines in the human body. And this leads to a sharp increase in cancer risk for those who eat them.

A 2005 University of Hawaii study found that processed meats increase the risk of pancreatic cancer by 67 percent. Another study revealed that every 50 grams of processed meat consumed daily increases the risk of colorectal cancer by 50 percent. These are alarming numbers. Note that these cancer risks do not come from eating fresh, non-processed meats. They only appear in people who regularly consume processed meat products containing sodium nitrite.

Sodium nitrite appears predominantly in red meat products (you won't find it in chicken or fish products). Here's a short list of food items to check carefully for sodium nitrite and monosodium glutamate (MSG), another dangerous additive:

• Beef jerky
• Bacon
• Sausage
• Hot dogs
• Sandwich meat
• Frozen pizza with meat
• Canned soups with meat
• Frozen meals with meat
• Ravioli and meat pasta foods
• Kid's meals containing red meat
• Sandwich meat used at popular restaurants
• Nearly all red meats sold at public schools, restaurants, hospitals, hotels and theme parks

If sodium nitrite is so dangerous to humans, why do the FDA and USDA continue to allow this cancer-causing chemical to be used? The answer, of course, is that food industry interests now dominate the actions by U.S. government regulators. The USDA, for example, tried to ban sodium nitrite in the late 1970's but was overridden by the meat industry. It insisted the chemical was safe and accused the USDA of trying to "ban bacon." Today, the corporations that dominate American food and agricultural interests hold tremendous influence over the FDA and USDA. Consumers are offered no real protection from dangerous chemicals intentionally added to foods, medicines and personal care products.

You can protect yourself and your family from the dangers of processed meats by following a few simple rules:

1. Always read ingredient labels.
2. Don't buy anything made with sodium nitrite or monosodium glutamate.
3. Don't eat red meats served by restaurants, schools, hospitals, hotels or other institutions.

And finally, eat more fresh produce with every meal. There is evidence that natural vitamin C found in citrus fruits and exotic berries (like camu camu) helps prevent the formation of cancer-causing nitrosamines, protecting you from the devastating health effects of sodium nitrite in processed meats. The best defense, of course, is to avoid eating processed meats altogether.

[Ed. Note: Mike Adams, the Health Ranger - a leading authority on healthy living -- is on a mission: to explore, uncover and share the truth about harmful foods and beverages, prescription drugs, medical practices and the dishonest marketing practices that drive these industries. For his latest findings, click here.]

Healthy Eating: How Food Makes You Depressed By Dr. Ray Sahelian

Want to be happier? Eat less junk food and more fish.

Diet plays a crucial role in mood disorders. Research shows that foods high in omega-3 fatty acids can fight feelings of depression. Conversely, foods loaded with simple carbs can bring you down. Here's how.

Scientists have found that inflammation in the brain plays a significant role in depression. Natural chemicals called cytokines cause this brain inflammation. If you ever had a low mood or felt depressed during or after a bad case of the flu, then you know first hand how these cytokines, which are released by the immune system, affect your brain. Cytokines also cause loss of appetite, altered sleep patterns and fatigue.

Fortunately, cytokines and other substances that cause inflammation are influenced by diet. When you eat lots of fish or foods with omega-3 fatty acids, your body will make fewer inflammatory cytokines. Therefore, a diet to combat depression should rely heavily on fish and other foods that lower inflammation, such as vegetables. Foods that increase inflammation include those with simple carbohydrates, such as pastries, sweets, ice cream, sugared drinks, and in general what we call "junk foods".

Unfortunately, when a patient goes to the doctor feeling depressed, it is unlikely that the physician will do a dietary history. Most likely, the doctor will pull out the prescription pad and write another antidepressant script before you can even spell "depression." There are many causes for depression. Diet is one cause that is often overlooked.

While people with chronic depression should always be under a doctor's care, they may find that a diet that eliminates simple carbs while increasing healthy omega-3 fats is the best medicine.

[Ed. Note: Ray Sahelian, M.D., is a practicing physician and best-selling author. He is a leading authority on natural supplements and nutrition. For the latest research on organic ways to improve your health and well being, click here.]

Mind/Body/Soul: The ADHD Alarm By Shane Ellison

The prescription drug Vioxx was once touted as the safest pain killer of all time by physicians and medical journals.' Introduced in 1999, Vioxx was taken tens of millions of arthritis sufferers in the US and around the world.' But by 2004, Big Pharma (and specifically its manufacturer Merck & Co.) could no longer hide a dangerous' truth — 'by FDA estimates, Vioxx had caused the cardiovascular-related deaths of 30,000 to 40,000 Americans and was pulled from the market.' Nearly 4 years later, our children might now be facing a similar tragedy thanks to ADHD meds.

That's because ADHD meds over-stimulate the central nervous system and put the cardiovascular system into overdrive. The hearts of our developing children simply cannot keep up, leading to the possibility of severe heart damage or even death, a fact that Big Pharma is loathe to admit.

The FDA however, is finally taking action. Last year it directed all manufacturers of all drug products approved for the treatment of ADHD to develop Patient Medication Guides to alert patients to possibility of cardiovascular and adverse psychiatric risks associated with the medicines.

The good news is that many of the symptoms of ADHD can be controlled with lifestyle modification and nutritional supplements. A good place to start is by replacing sugary meals with ones that are loaded with healthy sources of fat such as eggs, avocado, grass-fed beef, seeds and nuts. In addition, cod liver oil and green tea supplements containing high levels of antioxidants enhance mental focus.' L-tryptophan, a natural amino acid that promotes the release of serotonin, when taken at bedtime can ensure restful sleep and enhanced mood.

If your child has been diagnosed with ADHD, before turning to prescription meds, contact a naturopathic physician for advice on safe, natural alternatives.

[Ed. Note: Shane Ellison is known as "The People's Chemist." He holds a Master's degree in organic chemistry and has first-hand industry experience with drug research, design and synthesis. He is the author of Health Myths Exposed and The Hidden Truth About Cholesterol-Lowering Drugs. Get his FREE Life-Saving Health Brief click here.]

Healthy Healing: Antacids Are the Wrong Solution By Dr. Jonny Bowden

An estimated 40 million Americans have heartburn at least once a week.' And heartburn remedies are among the biggest selling drugs of all time.' But you should think long and hard before you pop that Pepcid.

Taking certain types of medication to deal with heartburn and excess stomach acid may increase the risk of cognitive impairment in the elderly, according to a report in the August issue of the Journal of the American Geriatric Society. The drugs in question, called histamine-2 receptor antagonists or H2As, include popular medicines such as Zantac and Pepcid.

While an occasional bout of heartburn may indeed be the price of indulgence, up to 15 million people have a more serious condition called GERD, or gastroesophageal reflux disease. GERD occurs when the lower esophageal sphincter, a kind of trap door into the stomach, doesn't close properly. Stomach contents leak back into the esophagus, causing the burning sensation called heartburn. Heartburn that occurs more than twice a week may be considered GERD and can eventually lead to more serious health problems.

For a long time now those in nutritional and complementary medicine have had serious concerns about long-term use of antacids and H2 blockers to treat GERD. Those drugs only treat the symptom, not the cause.

Despite what the commercials say, GERD is not caused by too much stomach acid.' It's caused by acid in the wrong place -- your esophagus.

Paradoxically, 90 percent of people who experience heartburn don't have enough acid. Their stomach will churn the food relentlessly, trying to spread the little bit of acid that's there around so the food can be digested, but all that churning increases the risk of the trap door to the esophagus opening and some acid getting to the wrong place. Counter-intuitive as it may seem, these people need more acid.

A better solution for people that suffer from occasional heartburn or GERD is a supplement containing digestive enzymes and hydrochloric acid (HCl) to support the digestive system.

Anyone with chronic heartburn symptoms that occur at least twice a week should consult with a health professional trained in complementary or nutritional medicine.

[Ed. note: Dr. Bowden is a nationally known expert on weight loss, nutrition and health. He's a board certified nutrition specialist with a Master's degree in psychology. Dr. Bowden is also a life coach, motivational speaker, former personal trainer and author of the award-winning book, Living the Low Carb Life. For more information, click here.]

Exercise & Fitness: The Quicker Way to Fat Burning By Craig Ballantyne

Everyone thinks you need to do at least 20 minutes of cardio for fat burning.

Everyone is wrong.

Recent research shows that often-neglected resistance training exercises can burn calories during exercise and long after your workout is over. This metabolism boost is a crucial component in your overall fat loss plan.

Research from the American College of Sports Medicine shows that women who performed weight training with a load that allowed only 8 repetitions per set burned more calories after exercise than using 15 repetitions per set. It is this post-exercise calorie burn that leads to long-term fat loss.

[Ed. Note: Craig Ballantyne is an expert consultant for Men's Health magazine.]

Recipes & Nutrition: Horseradish Smashers By Kelley Herring

These low-calorie, low-glycemic smashers are a tasty stand-in for your favorite mashed potatoes. Not only do turnips reduce the glycemic load down to a 2, they also make this dish a rich source of cancer-fighting nutrients called glucosinolates and an excellent source of vitamin A.

Serves: 4

Time to Table: 50 minutes

Healing Nutrient Spotlight
Glucosinolates
Excellent source of vitamin A
Good Source of calcium

Ingredients
4 tsp organic horseradish
4 medium organic turnips
1 cup organic buttermilk
1/2 tsp sea salt (try Celtic Sea Salt)

Preparation
Preheat oven to 350°F. Roast turnips 35-40 minutes or until tender. Remove from oven and let cool slightly. Remove top and bottom and any spots. Roughly chop. Add chopped turnips, horseradish, salt and milk to a food processor or a magic bullet. Blend until smooth.

Nutritional Information
60 calories, 0.7 g total fat, 0.4 g saturated fat, 0 g trans fat, 0.2 g monounsaturated fat, 0.1 g polyunsaturated fat, 2 mg cholesterol, 445 mg sodium, 11 g carbohydrate, 2 g fiber, 7 g sugars, 3 g protein

[Ed. Note: Kelley Herring is the Founder & CEO of Healing Gourmet and the author of the new e-book Guilt-Free Desserts: 20 All-Natural, Fail-Proof, Low Glycemic Desserts Just in Time for the Holidays. Learn just how easy it can be to make delicious, healthy desserts in 30 minutes or less, by clicking here.]

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These articles appear courtesy of Early to Rise’s Total Health Breakthroughs [Issue 12-07-07]which offers alternative solutions for mind, body and soul. For a complimentary subscription, visit http://www.totalhealthbreakthroughs.com/

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