June 2006 Newsletter

 

by Beth Ley, Ph.D.
www.blpublications.com
NHL Ministries
 

IN THE NEWS

MSG Widely Used in McDonald's Food

It's disguised under names like glutamic acid or hydrolyzed protein, but this chemical can still damage your brain -- and it's widely used at McDonald's. A close reading of a list of classic McDonald's recipes from the '50s through the '70s reveals a disturbing amount of Monosodium Glutamate (MSG), a chemical whose potential health effects have caused considerable controversy.

However, the use of MSG in McDonald's food is not solely a matter of history. MSG is still present in some forms in many modern McDonald's products, including their Grilled Chicken Filet, Sausage Patty, and French Fries.

Many other foods on their menu, especially those that contain "natural flavors" or "hydrolyzed protein" as ingredients, also contain MSG. Most of the MSG is in the form of glutamic acid, the chemical's active component. Studies have indicated that MSG can cause severe allergies and even brain damage. It's also believed to be highly addictive. Most baby food companies have voluntarily stopped using MSG in their products.

Glutamic acid (MSG) is a major component of McDonald's food. While there's simply no excuse for consuming their French fries or diet soft drinks, now there's ONE MORE reason to avoid this place (and other's like it).

MSG is a toxic substance people consume in processed foods, and probably wouldn't if they knew it causes many of their brain cells to die.

McDonald's and most all other fast food restaurants use MSG to help sell their foods. MSG is very inexpensive and makes the food taste good -- which in many ways is similar to sugar -- but MSG is far more toxic than sugar.

MSG, like L-cysteine and aspartame, are excitotoxins, chemical transmitters that allow brain cells to communicate, as described in Dr. Russell's Blaylock's book, Excitotoxins: The Taste That Kills. Excitotoxins are exactly what they sound like: Toxins like MSG that excite your brain cells to DEATH!

Another Drug Pulled off Market
Tequin, an antibiotic which can cause serious blood sugar complications, is being pulled from the market by manufacturer Bristol-Myers Squibb. In February of this year, the U.S. FDA required increased warnings on the label of the drug. It is most dangerous to diabetics, the elderly, and those with kidney disease.

A Recall Urged
However, while Bristol-Myers Squibb will stop making and selling the drug, currently available stocks will not be recalled. There have been 20 deaths and over 150 hospitalizations associated with Tequin since January 2000. The public interest group Public Citizen has petitioned for the drug to be completely recalled from the market. MSNBC May 1, 2006

While there are circumstances that antibiotics are necessary, the vast majority of time they are of little or no use (probably 95 percent of the time they are prescribed).

Pulling drugs off the market is becoming more and more common. Take a look at this list taken off the market in the last few years.
• Vioxx. The king of withdrawn drugs and well documented in previous chapters for causing 60,000 fatal heart attacks and strokes and as many as 160,000 heart attacks and strokes all by itself.
• Bextra Similar drug to Vioxx, withdrawn for similar reasons.
• Rezulin: Given fast-track approval by the Food and Drug Administration (FDA), Rezulin was linked to 63 confirmed deaths and probably hundreds more. "We have real trouble," a Food and Drug Administration (FDA) physician wrote in 1997, just a few months after Rezulin's approval. The drug wasn't taken off the market until 2000.
• Baycol (made by Bayer AG) - a cholesterol-lowering drug taken by 700,000 Americans - was pulled off the market on Wednesday, August 8th. It had been linked to 31 U.S. deaths. At least nine more fatalities abroad are known.
• Lotronex: Against concerns of one of its own officers, the Food and Drug Administration (FDA) approved Lotronex in February 2000. By the time it was withdrawn 9 months later, the Food and Drug Administration (FDA) had received reports of 93 hospitalizations, multiple emergency bowel surgeries, and 5 deaths.
• Propulsid: A top-selling drug for many years, this drug was linked to hundreds of cases of heart arrhythmias and over 100 deaths.
• Redux: Taken by millions of people for weight loss after its approval in April 1996, Redux was soon linked to heart valve damage and a disabling, often lethal pulmonary disorder. Taken off the market in September 1997.
• Pondimin: A component of Fen-Phen, the diet fad drug. Approved in 1973, Pondimin's link to heart valve damage and a lethal pulmonary disorder wasn't recognized until shortly before its withdrawal in 1997.
• Duract: This painkiller was taken off the market when it was linked to severe, sometimes fatal liver failure.
• Seldane: America's and the world's top-selling antihistamine for a decade, it took the Food and Drug Administration (FDA) 5 years to recognize that Seldane was causing cardiac arrhythmias, blackouts, hospitalizations, and deaths, and another 8 years to take it off the market.
• Hismanal: Approved in 1988 and soon known to cause cardiac arrhythmias, the drug was finally taken off the market in 1999.
• Posicor: Used to treat hypertension, the drug was linked to life-threatening drug interactions and more than 100 deaths.
• Raxar: Linked to cardiac toxicities and deaths.
• Cylert FDA received 13 reports of pemoline-associated hepatic failure leading to liver transplantation or death, representing an incidence rate 10 to 25 times greater than that of the general population.
• Palladone Withdrawn due to a high risk of accidental overdose when administered with alcohol
• Tysabri Was expected to become the world's leading treatment for MS, but was pulled from the market after a patient died from a rare central nervous system infection.



Why You Should Avoid Frozen Foods
Frozen diet meals may appear to some to be an easy way to get a healthy low-calorie meal. However, they are likely not your best option. WHY?
1. Some such meals have so few calories that they are actually too low for most people, which either encourages unhealthy snacking or, if that does not occur, causes the metabolic rate to slow down, making weight control more difficult.
2. These low calorie meals also have too small a portion of vegetables, and a high sodium content.
3. They provide no live food enzymes. because they provide only cooked food. Enzymes help you to digest your food.

Most raw food is very perishable and must be maintained within a narrow temperature range to stay fresh. When food (or you) are exposed to temperatures above 105 degrees vital processes begin to rapidly break down. Once they are heated much above 105 degrees this structure can radically change. Enzymes function very similar to a lock and key and once their three dimensional shape is changed their "key function" no longer works and they are no longer able to provide the function for which they were designed.

This may be a major factor that explains why cooked foods contribute to chronic illness, as their enzyme content is damaged and thus requires us to make our own enzymes via the pancreas to process the food. Many people gradually impair their pancreas and progressively lose the ability to digest their food after a lifetime of processed foods.

90% of the money Americans spend on their meals is for processed food. A key to achieving high level health and weight loss is to make sure you the majority of your diet is uncooked raw food. We should actually reverse the 90% processed foods and strive towards having 90% raw food in our diet.

4. They provide no live food or light energy value - this is beyond what enzymes provide. This refers to Biophotons - another important aspect of raw foods. Without light there is no health. We are human photocells whose ultimate biological nutrient is sunlight.

Dr. Johanna Budwig from Germany (famous for her cancer research on flax) has stated that live foods are electron rich and act as high-powered electron donors and as solar resonance fields in the body to attract, store, and conduct the sun's energy in our body. The greater your store of light energy, the greater the power our overall electromagnetic field, and consequently the more energy is available for healing and the maintenance of optimal health.

Food Can Have 'Light Energy' and We can Absorb It
Every living organism emits biophotons or low-level luminescence (light with a wavelength between 200 and 800 nanometers). This light energy is thought to be stored in the DNA during photosynthesis and is transmitted continuously by the cell.
This is where the stored light energy in food becomes so essential. Naturally grown fresh vegetables, for example, and sun-ripened fruits are rich in light energy. The capacity to store biophotons is therefore a measure of the quality of our food. Stored sun energy finds its way into your cells though food in the form of minute particles of light. These light particles are called 'biophotons', which are the smallest physical units of light. These biophotons contain important information, which controls complex vital processes in your body. The biophotons have the power to order and regulate, and, in doing so, to elevate the organism to a higher oscillation or order. This is manifested as a feeling of vitality and well-being.

In Beth's Kitchen!!!